Aaloo paratha (stuffed potato paratha)

• Servings: 3-4
• Making dough time: 4-5 minutes.
• Making stuffing time: 15-16 minutes.
• Cooking time: 3-4 minutes(each).
• Total time: 25 minutes. 

Lock down cooking:

Japanese Prime Minister Shinzo Abe is declared a state of emergency for seven prefectures, but when my husband brought mint leaves from Hanamasa store near our house in Minato-ku, Tokyo. I was delighted to see it, and plan to cook “Aaloo paratha (stuffed potato paratha). Adding mint leaves in Aaloo paratha gives wonderful taste. Do try this…

Ingredients:

For dough:

• Aata (wheat flour): 2 cups
• Ghee: 2 tablespoon (for moin that is put it into dough itself).
• Onion seed: half teaspoon
• Carom seed: half teaspoon
• Salt: 1 teaspoon.
• Ghee: 100 gm. (for roasting paratha)

For stuffing:

• Potato: 300 gm
• Onion: 1 no. (Medium size)
• Ginger: 2” pieces
• Mint leaves: 50 gm
• Mustard seed: ½ teaspoon
• Cumin seed: 1 teaspoon
• Green chilli: 1-2 no.
• Salt: 1 teaspoon
•  Chilli powder: ½ teaspoon
• Turmeric powder: ½ teaspoon
• Kala namak (black rock salt): ½ teaspoon
• Garam masala powder: ½ teaspoon
• Cooking oil: 1 tablespoon

For making dough:

1. Take a wide vessel; pour Aata, 2 tablespoon ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
3. (The dough can be made in food processor also)
4. Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

1. Boil and mash potatoes, keep aside.
2. Finely chop onion, ginger, green chilli and mint leaves, keep aside.
3. Heat 1 tablespoon of oil in a fry pan; add cumin seed and mustard seed, sputter for few seconds; add chopped green chilli, ginger and onion, stir fry until onion get translucent. Add salt, chilli powder, turmeric powder, mint leaves, Garam masala; stir fry for couple of minutes, add mashed potatoes.
4. Keep cooking on low flame for about 5-6 minutes keep aside, now stuffing is ready.

Method:

1. Divide stuffing as well as dough into equal parts (5 to 7) and make balls; Roll the ball in 5-6 inch diameter circle.
2. Spread ghee on it, place stuffing in the centre of the circle; Fold it and seal the edges by pleating. Fold the edges into the centre and join properly. Now press this ball slightly with the help of palm, again roll this ball into the wheat flour, and roll this ball with the help of rolling pin gently, till the 6 inch diameter. Now raw paratha is ready.
3. Take a tawa (griddle) and put on high flame, when it becomes hot; reduce the flame to medium.
4. Place the rolled paratha, cook for 20-30 seconds till it changes the colour, Turn the other side and cook it by pressing gently by spatula.
5. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great; it indicates that rolling is not proper). Apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly.
6. Serve directly to the plate. Serve the paratha with green chilli pickle, chutney, salad and plane curd or as you wish.

Aaloo paratha (stuffed potato paratha) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.