ALOO PARATHA

A typical north Indian dish (well atleast for the south indians!!!!). I love this with onion chutney and raita sprinkled with jeera powder and chili powder.

RECIPE 

For the chappathi:(The amount of salt in the chappathi should be a tad less than the filling)

1. 1 and 1/2 cup whole wheat chappathi flour
2. salt as required(1/4 tsp.)
3. 3/4 cup water

For the potato masala: Filling for the parathas

1.  3 medium sized potatoes(400-450 gms)
2. 1 medium sized carrot(130 gms)
3. 1/4 of a medium sized onion(30 gms.) , chopped
4. 1 green chili , seeds removed(depending on the heat), chopped finely
5. 1 tsp coriander powder
6. 1/2 tsp cumin powder
7. 1/4 tsp garam masala
8.  handful coriander leaves chopped
9. 1/4 cup water
10. 1 Tbsp oil
11. salt to taste

METHOD

• Make the chappathi dough .

Making the filling:

• Peel and cube the potatoes and carrots.
• Chop the onions and coriander leaves and green chili.
•  I have used a prestige junior pressure pan.
• Heat a pressure pan on medium high heat.. When warm , add the oil. When the oil is hot add the chopped onions and chili. Sauté slightly.

• Now add the chopped potatoes , carrots and coriander leaves.Give it a good stir. Add 1/4 cup water , then add the spice powders,add salt ,stir , close the lid and put on the weight . On medium-high heat , allow the pressure to build up and wait for a whistle (about 5 minutes) and then turn off.(Do not wait for more than 5 minutes for the whistle.  You will get a nice aroma  Keep a close watch and be careful not to keep it for a long time. With 1/4 cup of water , there are high chances of the mixture burning at the bottom. Turn down the heat accordingly.
• Adding the spice powders after adding the water , avoids the spice powders from burning at the bottom.

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• Open the lid after the pressure is out or after 5 minutes , whichever is first. Don't take too long to open the lid otherwise the potatoes will be mushy by then. Mash the potatoes using a masher. Check for salt.
• Mash the potatoes finely. You do not want chunks of potato in the masala.
  

  

         

• This can be made ahead, so that you don't have to wait for the filling to cool and the aloo parathas can be made in a jiffy. 
• When the mixture is warm enough , use your hands to bring the masala to a ball . Keep aside until ready to use.
  

NOTES

• Can use 1 cup finely chopped cauliflower instead of 1 potato. Reduce the water by 2 tbsp. , when cooking in the pressure cooker.
• Use 2 cups finely chopped cauliflower instead of 2 potatoes. Reduce water by 3 Tbsp .
  

Set up the paratha rolling station:

• Now we have the dough ready and the potato masala (stuffing) ready . Let's roll out the parathas.
• It's the same as you roll out the chappathis , but it has a filling.
• Set up the rolling station.
• Make a tube shape of the dough and pinch out balls from them.
  
  
  
  
• Line a baking tray with plastic cover and keep aside . This is to keep the rolled out parathas.
  

• On an anti-slip mat place the rolling board and pin , along with flour for dusting. 
  

• Place the chappathi tawa and a slotted spoon on the stove. Don't turn it on.
• Place a hot pack line with kitchen towel .
  
  
  
  

• Take a ball of the dough and roll it into a smooth ball , in between your palms.
  

• Dust the ball with a little atta(whole wheat powder) , place it on the rolling board and press it to make it into a disc.
  
  
  
  

• Use the rolling pin to roll out a small thick chappathi , thick in the middle and thin towards the outer edge.
  

• Take the chappathi in your left  palm , place a ball of filling in the center and bring the edges towards the center , like a dumpling. Pinch out the extra edges.
  
  
  
  
  
  
  

         

• Do this for the rest of the balls until the filling is done.
  

• Take the filled balls , place it on the rolling board and roll out delicately , dusting with flour as necessary.
• Place the rolled parathas in the plastic lined tray.
  

• When there are 2 more balls to roll out , turn on the stove on medium high heat. When the last two balls are rolled out , the tawa will be hot and ready.
• Put  a paratha on the tawa , cook for 20 secs, flip over , cook for 40 secs , the paratha will puff up here and there ,  a little , flip over a third time and cook for 40 secs. This time the paratha will puff up nicely.(it's the same way I make chappathi).
  
  
  
  
  
  
  
  
  
  

• Transfer it to the towel lined hot pack , apply ghee if necessary(for kids). 
• Continue this way until done. Serve hot.
  

NOTES

• The potatoes need to be mashed finely. If there are big chunks , then it is will be very difficult to roll the parathas uniformly.