Sfuffed Aloo Paratha

I love to cook Indians food  originally from India. In Malaysia we are cooking and eating like Indians too. But some of the foods mix up with the culture here. In my daily cooking, i will have Indian food, Chinese food, Malay food or Western food. So i am excited to try the recipe that originally from India.

So,now i had follow some of my friends blog from India. Yesterday I have tried to cook Aloo Stuffed Paratha. This recipe I adapted from Vidyas Kitchen. I add a bit of spiciness in stuffing coz my husband likes to eat spicy food. Well even its my 1st trial to this but the result is very good. I have been cooking in small quantities for just me and my husband. My husband is very satisfied. Now my son is spending his holidays at grandparents’ home. When he returned later I want to make for him. Sure he going to love it.

Ingredients

1½  cup wheat flour - I used atta flour

¾ cup all purpose flour/maida - i used maida

salt

For the filling

8 medium sized potatoes, steamed, grated - i used 3 potatoes

1 large onion, chopped - i used a medium size onion

1 tsp garam masala - i use 1/2 tsp

1 tsp chilli powder - i used 3/4 tsp for more spicy

1/2 tsp turmeric powder - i used 1/4 tsp

1/2 coriander powder - i used 1/4

1/2 tsp jeera powder - i used 1/4 tsp 

Fistful of chopped coriander leaves 

Ghee for shallow frying - i mix with a bit veg oil

Salt to taste

Preparation 

Combine together the flours and sieve them. Add salt to it.

 Knead them to a soft dough adding little water. Keep it aside for 15 mins.


Method

1.     Wash and peel the potatoes. Steam cook them until soft. When they cool grate them. 

2.     Heat little oil in a pan and add onions to it. Sautee till translucent. Then add the masala and powders mentioned under " for the filling". Sautee for 2 minutes and remove from the flame. 

3.     Add chopped  corianders and salt. Mix well and allow it to cool.

4.     Add grated potatoes to the onion mixture and mix well.  Add some salt and knead it to a lump till they combine well. Do not add any water. 

5.     Divide the dough into 12 equal portions. Take one portion and make a round ball from it. Roll out the ball into small poori sized round roti.

6.     Take 2 tbsp of filling and place it on the roti.  Lift the edges and join them in the top giving a modak shape to it. 

7.     Now flatten it with your palm and gently roll out it into slightly thick paratha. Heat a griddle/tawa and apply 1/4 tsp ghee on it. 

8.     Place the rolled paratha over it. Pour 1/4 tsp of ghee around the paratha. Shallow fry it till golden brown from both sides. 

9.     Serve hot with curries, chutneys and yogurt.

" Anyone Can Cook "