Charishmas Aloo Parathas Recipes
CHARISHMA'S ALOO PARATHAS
Make and share this Charishma's Aloo Parathas recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Breakfast
Time 35m
Yield 8 parathas
Number Of Ingredients 9
Steps:
- Pressure cook the potatoes up to 4 whistles in the pressure cooker. Remove from heat and allow to cool.
- Mash the peeled potatoes thoroughly in a bowl.
- Add all the spice powders to the potato dough.
- In another bowl add flour and water. Slowly knead this mixture to obtain a flour dough.
- Now pinch off small portions of the flour dough and fill it with the potato dough.
- Make round balls and press each between the palms of your hands.
- Roll out each ball, not very large, about 6 inch in diameter (The same way as you make rotis).
- Heat a flat bottomed pan (tawa) and place the rolled out ball on it.
- Cook on one side until brown specs appear pouring a little oil on the underside.
- Flip and cook on this side too using a little oil until brown specs appear.
- Serve hot with yoghurt and mango pickle.
Nutrition Facts : Calories 94.3, Fat 0.5, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 20.6, Fiber 2.9, Sugar 0.6, Protein 3.2
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- In a bowl mix together atta (whole wheat flour), salt and oil.Add water little by little and start mixing the dough.
- To make the filling, boil the potatoes first until they are completely done.You can use a regular pressure cooker and cook on high for 8 to 9 whistles or in instant pot for 10-15 minutes (or even more depending on the size of the potatoes). Once potatoes are boiled, peel the skin, let them cool a bit and then transfer to a bowl.Mash the potatoes and then add chopped green chili, cumin, amchur (dried mango powder), garam masala, ajwain (carom seeds), kashmiri red chili powder, salt and cilantro.
- Take the dough and divided it into 8 to 10 equal parts (depending on how big you want your parathas to be). My dough weighed around 60 grams each.Now, take one of the dough balls and roll it into a circle of around 4-5 inches in diameter. Apply around 1/2 teaspoon oil on the rolled dough. Then place around 2 tablespoons of the filling in the center (you can add more filling but don't overfill).
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