This is a very good recipe,good for lunch
boxes,and can be served at any meal.This
is a very famous paratha in India.Not too
spicy,and can be served with mint chutney
raita,or any plain curry of your choice.Can
be served plain too.
I have posted recipes of potato filling for
chappathis and dosai,and also recipe for
making the wheat chappathis dough.Today
I will be giving you a different version of
the dough with left over whey water. (after
making cheese).Never throw the water
after you make paneer or cheese.Store the
water in the fridge and use when you
make rotis,and puris,as it is a protein rich
nutrient water.Even if milk curdles do not
throw you could mash and use the curdled
milk and the water to make rotis.
So..let’s get into the recipe now.
For the dough
500 gm wheat flour
1/4 cup maida or plain flour
Enough whey water to bind
2 -3 tblsp oil or melted ghee
Salt to taste
Take 1 cup whey water,and add the oil and
salt to it.Next keep adding the flour
gradually and mix to a soft dough.Set
Always add flour to the water.This method
does not need muscle power to knead.
This way the chappathis turn soft and
fluffier.10 minutes of resting is more than
enough to get soft chappathis.
For the filling
4-5 potatoes boiled
2 tsp.amchur powder(dry mango powder)
1/2 tsp asafoetida
4-5 green chillies chopped fine
1/2 tsp chilli powder
1/2 tsp pepper powder
1/2 tsp.garam masala powder
1/2 tsp.cummin powder
salt to taste
Mash the potatoes and mix the rest of the
ingredients and mix well.Bind like for
cutlets and set aside.
Roll the dough lightly and keep each
cutlets in each chappathi.Seal and roll into
a ball.Do like this for the rest of the dough.
Heat a griddle and add a little ghee or
butter .Roll lightly the prepared dough and
cook on a medium flame till done.Apply
ghee on top for a richer taste and aroma.
Serve hot with chutney or anything of your choice.Kids will love it.
Note:You could add finely chopped greens to the potato mixture.
Dried methi leaves could be added to the dough.
Do send in your comments and suggestions
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