Aloo Parotta
Ingredients
- Big Potatos – 3
- Red Onion – 1
- Green Chillies – 2
- Coriander leaves – Few
- Mint leaves – Few
- Cumin powder – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Chilly powder – 1 tbsp
- Garam masala – 1 tsp
- Chaat masala – 1 tbsp
- Wheat flour – 500g
- Maida flour – 250g
- Oil – Required
- Salt – Required
How to Prepare
Total Preparation time: 15-20 minutes
- Take a vessel, add wheat flour, add maida flour, add 50ml water
- By using your hand, mix them well
- Then add 50ml water, oil and mix again until it becomes smoothy paratha dough
- Marinate this dough for 20-30 minutes
- In the mean time, boil the potatos for 5 minutes, drains the water then peel the skin, mash the potatoes very well without any tiny pieces and keep aside
- Chop the onions, green chillies, coriander leaves, mint leaves finely and keep aside
- Take a pan and heats up the oil
- Now add onions, green chillies and salt, saute them till the onions become golden
- Add cumin powder, turmeric powder, garam masala and chaat masala then saute it till the raw smell goes off
- Then add mashed potatoes followed by coriander leaves and mint leaves then mix them well and fry for a minute
- Finally, turn off the flame and keep them aside
- Now takeout the dough, split it into small balls
- In this method, we are going to use 2 dough balls for one parotta
- Take one small dough ball, roll it into a round shape and take a another dough ball and roll it like the same
- Now place potato stuffing and spread it all over one dough roll
- Cover it with another dough roll and make the edges tightly closed
- And again roll over round doughs for making the doughs stick together
- Take a pan spread the oil across the pan
- After oil heated up, place the prepared dough roll into the pan
- Cook for 3 minutes, turns it into the other side and cook it for 2 minutes
- Take out the parotta and transferred it into a plate
- Now the delicious Aloo parota is ready to serve
Good to Serve with
Health Benefits
Having aloo parota in breakfast is a healthy diet and easy digest food, it helps to prevent gallstone for women.
History Origin
The aloo parota was originated in the region of Alwar of Indian subcontinent. It was the most famous food region in western, northern, central India.