Spring Onion Aloo Paratha

Paratha is most popular dish in North India, especially in Punjab. It can be had for breakfast and even for meal. Whole wheat bread is stuffed with spiced Spring onion and Aloo/Potato. Taste of the filling can be altered by adding spices and even more spring onion can be added.

 

Ingredients:

Finely chopped spring onion - 2 Cup

Boiled Potato               - 3 Medium size

Red chilli powder           - 1 tsp

Amchur                      - 1/4 tsp

Dhania powder               - 1 tsp

Jeera                       - 1/2 tsp

Wheat flour                 - 2 cup

Oil                         - 3 to 4 tbsp

Salt as required

Water for kneading

Method:

Step 1 : Spring Onion- Aloo Stuffing

Heat 1 tbsp of oil and saute finely chopped spring onion for 5 mins. Add spices and salt into it and saute well. At the end, add mashed potato into and mix well.

Step 2 : Dough for Paratha

In another bowl, take wheat flour. Make well in the center and add salt, oil and half of the water required for kneading. Mix it well. Add water slowly to make a dough and knead well. Add 1 tbsp oil and again knead into soft dough. Dough should not be tight or very soft. Allow dough to rest for atleast 15mins to 30 mins. This time, I had prepared dough very soft. Hence I was not able to roll it properly.

Step 3 : Rolling and making the paratha

1) Knead dough after 30mins to make smooth dough.

2) Pinch a medium sized ball from dough, make smooth ball and then roll out about 4 to 5 inches in diameter.

3) Place the stuffing in the center and gather the edges as shown in the pic and bring to center. Extra dough can be removed from the paratha. Pinch in the center to seal it.

4) Flatten it using your hands very gently. Again dip in the flour and roll into 6 to 7 inch in diameter. Roll carefully. Do not put too much pressure to roll the paratha.

5) Heat the tawa on medium heat. Once the tawa is hot, transfer the rolled paratha on tawa. Cook till bubble appears on the top of the paratha. Flip it and cook on other side. Again flip it and apply oil or butter on both sides. Press gently using spatula on both sides to cook completely. If you have rolled properly, then it puff up.

6) Once paratha is cooked completely on both the sides, then apply butter on paratha. This step is optional.

Serve hot paratha with pickle, boondi raitha or any other sabji. I prefer eating with pickle or boondi raitha.

Note :

1) Boil whole potato instead of boiling chopped potato. Mash potato completely. Otherwise, its difficult roll paratha.

2) Dough should neither be tight nor be very soft. If the dough is tight then difficult roll paratha and if the dough is very soft then stuffing may come out from the dough while rolling.

3) Spices can be adjusted as per ones taste. Generally, I add spices as per my kids taste.

Step by step Pics.

  

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