CRISPY AALO PARATHAY

Stuffed with Spicy Falvourful Potato Mixture, this Crispy Paratha is a total Crowd Pleaser. It’s crispy on the outside and spicy and flavourful from inside. Serve it with Mint chutney & Achar and enjoy it at Brunch, Breakfast or Lunch!!!

Ingredients for Stuffing:

Potatoes (medium sized) 5-6
Onion (medium Sized) 1
Salt according to taste
Garlic 3 cloves
Red chili Powder 1 teaspoon
Coriander powder 1 tablespoon
Red Chili Flakes 1 teaspoon
Cumin powder 1 teaspoon
Black pepper powder 1/2 teaspoon
Chaat Masala Powder 1/2 teaspoon
Garam Masala Powder 1/2 teaspoon
Carom Seeds 1/4 teaspoon
Coarsely Ground Dry roasted Coriander& Cumin seeds 1 tablespoon
Fresh coriander (finely chopped) 2 tablespoons
Fresh Mint Leaves (finely chopped) 3 tablespoons
Green chilies (finely chopped) 1/2 teaspoon n
Ginger (finely chopped) 1/2 inch piece
Lemon juice 3-4 tablespoons

Ingredients for dough:

Whole Wheat Flour or chakki aata 2 cups
Salt 1/4 teaspoon
Luke warm water as required
Oil 1 tablespoon

Ingredients for frying:

Oil as needed


Method - stuffing:

Put the peeled potatoes in a big sized pot and add enough water in it that is sufficient to cover the potatoes with an inch or two above it. Add salt and garlic , mix it really well and bring it to boil.

Once the water starts boiling, reduce the flame to medium and continue to cook it like this until potatoes are done. Perfectly done potatoes are tender but have a slight bite to it when you eat it.

When done, strain the potatoes and mash them with the help of a masher until they are smooth and have no pieces of potatoes left. Add all the spices & ingredients mentioned in the caption. Ginger & Chilies are optional as you can skip it altogether or can increase and reduce the amount of heat as per your liking.

When done, mix everything really well with your hands until all the ingredients are well combined and set it aside.

Method - Dough:

Add 2 cups whole wheat flour in a mixing bowl and add ¼ teaspoon of salt in it.

Now gradually add water in the dry flour and mix until it is well combined. Now Leave it to rest for 15 minutes. After 15 minutes knead it well to form a soft, non-sticky pliable dough. If you press down the dough, it should dent easily and must be soft as well.

Add one tablespoon of oil on top of the dough spread it. Now cover this and keep it aside to rest the dough for minimum 30 minutes.


Method - paratha:

Make two small dough balls by taking small amount of dough.

Dip the small dough ball in dry flour from both the sides and gently flatten it with your fingers.

Start rolling it using a rolling board and rolling pin.

Move the rolling pin lengthwise & widthwise across the dough applying gentle pressure as you roll.

You can dip the flattened dough in dry flour several time while rolling it. Whenever you feel like it starts sticking to the rolling pin, dip the roti (flattened dough) into the flour from both sides and then continue rolling it.

Roll it thin until you have a 5 to 6 inch diameter circular roti.

Now repeat the same with the other dough ball.

Now spread the potatoes filling that we prepared earlier all over one roti.

Cover this with the other roti sealing all the sides well so that filling shouldn’t come out while cooking.

Now roll the stuffed roti with the help of rolling pin by gently putting pressure on the rolling pin and flatten it until the thickness is same from all sides.

Sprinkle some dry flour on the rolling board whenever you feel like the roti starts sticking to it.

Heat the tawa (skillet) on medium-high heat. Dust excess flour off the rolled roti and place it on the hot tawa. Make sure the tawa is hot enough before you place the roti on it otherwise it will become hard.

Let the stuffed roti cook for 15-30 seconds until you see it is slightly cooked from one side. It doesn’t have to fully cook.

flip the roti at this point and let that side cook till you see small brown spots all over it.

Once done flip it again and drizzle some oil on it and then flip back and let it cook, moving it gently with slicer or tong in circular motion so that it is well cooked from all the sides. Paratha will puff up when its cooked. Use a tong or slicer to see how much it has cooked from the second side now. Paratha will turn crispy and have brown spots when it’s cooked.

When done, flip back and cook the other side the same way. Add more oil when needed.

Remove the paratha from the tawa using a tong or slicer when it’s cooked from both sides.

Serve it with green mint chutney & achar and enjoy it at brunch, breakfast and sahri.