Namaskar Welcome to nishamadhulika.com
Today we are making the most relished aloo paranthas.
You can make these tempting paranthas in breakfast, lunch and dinner as well.
These paranthas taste delicious anytime of the day.
We have taken 2 cup wheat flour in a big bowl, add ½ tsp salt and 1 tsp oil to it.
Mix well and then add water in small portions to knead soft dough, same as required for making chapattis and paranthas.
Cover and keep the dough aside for 20 to 25 minutes to rest.
Use later to make the paranthas.
Meanwhile let us prepare the stuffing for paranthas.
We have 5 (300 grams) boiled potatoes.
Peel the potatoes and crumble them.
Now mix the spices to these crumbled potatoes.
Start by adding more than ½ tsp salt or to taste, followed by ¼ tsp red chilly powder, 2 finely chopped green
chilies, 1 tsp coriander powder, ¼ tsp mango powder, 1 tsp grated ginger and 2 tbsp finely chopped green coriander.
Mix everything really well.
Potato stuffing is now done and ready.
20 minutes are over, dough is ready as well.
Grease your hands with some oil and knead the dough again.
We used less than 1 cup of water for kneading this much quantity of dough.
Preheat a tawa for making the paranthas.
Pinch small portion from the dough.
You can keep the size of paranthas small or big or medium as desired.
So, we have taken dough equal to one lemon in size.
Roll into round shape like this and then dust with some dry flour.
Roll out the dough ball into 3 to 4 inch diameter rounds.
Top it up with stuffing equal to the quantity of dough taken.
Don’t over stuff the paranthas
Though you can adjust the quantity of stuffing as desired but avoid over stuffing the paranthas else the paranthas can splatter.
Lift the dough from all sides and close the stuffing really well.
Flatten the dough ball like this to spread the stuffing evenly.
Dust the stuffed dough ball with some dry flour.
Remove the extra flour and roll out little thick parantha.
Don’t roll out the stuffed paranthas too thinly.
Make sure you roll out the paranthas gently to get perfect ones.
Spread some oil on the well heated tawa.
Place the parantha over it and let it roast from beneath.
Meanwhile let us roast the other parantha as well.
Parantha has turned dark on the surface, it roasted from beneath.
Flip the side now.
Now let the paranthas roast from the other side as well.
Apply some oil on the upper side of the parantha, evenly.
Turn the side and apply some oil on this side as well.
Now bring the flame to medium.
Press to roast the paranthas until they get golden brown spots on both the sides.
Take off the parantha and place it over a plate kept above the plate or serve it directly.
Paranthas taste super tasty when served directly.
Likewise prepare the rest of the paranthas as well.
With this much dough we have prepared 6 paranthas.
Now remove the bowl kept below the paranthas.
We usually don’t keep the steaming hot paranthas over the plate as they tend to get soft.
Keep them above a plate, paranthas won’t get soggy.
Steaming hot and scrumptious aloo paranthas are ready.
Serve these delectable aloo paranthas with a side assortment of curd, chutney, pickle, butter or any curry.
You can pack these paranthas in lunch for kids; they’ll like them for sure.
Making paranthas is really easy, just keep note of little things.
Make sure you close the stuffing nicely.
Spread the stuffing evenly with your finger and roll very gently keeping them little thick.
Then roast until the paranthas get golden brown spots on both the sides.
You will be able to make the perfect paranthas.
Try making this recipe at your home and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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