Akshayapatram

photo credit: ampersandyslexia

My memories of Aloo Paratha goes back to those wintery days when mom used to make hot parathas while I used to savor it from my cosy blanket…ahh what days!

There is no hard and fast rule when Aloo paratha can be had…you can have it for breakfast / lunch or dinner…the way you want. If you have left over mashed potato you know how you can recycle it!
For Masala
Potatoes – 4-5 (boiled and mashed)
Onions – 2 medium (finely chopped)
Green chilli – 2 (finely chopped)
Coriander leaves – for garnish (finely chopped)
Coriander powder – 1 tsp heaped (better if freshly ground)
Chilli powder – 1 tsp
Dry mango / Aamchur powder – 1 tsp
Fennel powder – ½ tsp
Cumin seeds – ½ tsp
Salt to taste

To learn how to knead dough click here

1. Mix all ingredients for masala and keep it aside
2. Make balls with the dough for as many parathas you intend to serve
3. Roll the dough slightly with a rolling pin.
4. Place 1 tsp of masala and seal the dough from all corners
5. Dust it with dry flour and roll till you get a 3 inch circle
6. Heat pan and place the rolled dough
7. Upturn the parantha using a flat spatula
8. Smear little oil on the half cooked side and turn it again
9. Repeat the process with the other side
10. Cook both sides till it is nice and golden brown
11. Serve hot with yogurt / curd and pickle

•    the dough when rolled and cooked minus the masala become plain parantha
•    minus the smeared oil it is chapatti! You can smear butter / oil / clarified butter post it is cooked or you can have it dry

till next time….happy cooking!!