How To Cook Aloo Paratha :–
- 5 cups atta also known as durum whole wheat flour
- 1 teaspoon vegetable oil
- 1/4 teaspoon salt
- water to knead the dough
- 2 medium potatoes 1 cup mashed potatoes (aloo)
- 1/4 teaspoon ajwain also known as carom seeds
- 1 green chili finely chopped
- 2 tablespoons finely chopped cilantro
- 1/4 teaspoon cumin powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon amchur also known as dry mango powder
- 1/8 teaspoon red chili powder or adjust to taste
- 3/4 teaspoon salt or adjust to taste
- 3-4 teaspoons oil to cook the paratha
Make the dough
- In a bowl mix together whole wheat flour (atta), oil and salt. Add water little by little and mix.
- Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.
- Divide the dough into 4-6 equal parts.
Make the filling
- To make the filling, mash the boiled potatoes and transfer to a bowl.
- Add chopped cilantro, salt, ajwain, chopped green chili, cumin powder, chat masala, garam masala powder, amchur and red chili powder.
- Mix till everything is well combined. The stuffing is now ready.
Make the paratha
- Take one of the dough balls and using your rolling pin roll it into a circle. Apply little oil (optional) all over the rolled dough.
- Place 2-3 tablespoons of stuffing in the center. Don’t overfill else it will be difficult to roll.
- Bring all the edges together and pinch to seal the edges.
- Flatten the dough ball using your hands.
- Now using your rolling pin, roll the dough to a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
- Transfer the rolled paratha onto the hot tawa.
- Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.
- Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them.
- Repeat with the remaining dough balls.
- Serve aloo paratha hot with butter, pickle and a cup of chai!
How To Cook Paneer Paratha :-
- 2 cups atta 260 grams, durum wheat flour
- 1/2 teaspoon salt
- 2 teaspoons oil 10 ml, I used avocado oil
- water to knead the dough, around 3/4 cup
- 200 grams crumbled paneer almost 2 cups crumbled paneer
- 2 tablespoons chopped cilantro
- 1 green chili chopped, or adjust to taste
- 1/4 teaspoon garam masala
- 1/8 teaspoon ajwain carom seeds
- 1/4 + 1/8 teaspoon salt or to taste
Make the paratha
- To a large bowl, add atta (whole wheat flour), salt and oil. I use the steel bowl of my stand mixer.
- 2- Start adding water, little by little to knead the dough. Again, I use the paddle attachment of my stand mixer to mix the dough.
- Knead to a soft and smooth dough. I used the dough attachment of my stand mixer. You can do this by hand.
Transfer the dough to a container and apply some oil on top. Cover with a cloth and let it rest for 20 to 30 minutes.
- To make the filling, crumble paneer in a bowl or plate. Then add the cilantro, green chili, garam masala, ajwain and salt.
Mix everything together. The filling is now ready. Set it aside.
- Once the dough has rested, divide it into 8 equal sized balls. Roll each ball between your hands to make it smooth. Keep the balls covered else dough will dry out.
Meanwhile put a tawa/skillet to heat on medium-high heat.
- Now, take one of the dough ball and press it down with your hands. Using a rolling pin, roll it into a circle of 4 to 5 inch diameter. Apply around 1/4 teaspoon oil on the rolled dough.
- Add the filling, around 1-2 tablespoons but remember to not over-fill.
- Bring the edges of the rolled paratha together and pinch to seal the edges.
Then press the dough down with your hands and make it little smooth.
- Then roll the dough again using a rolling pin, into a circle of 7 to 8 inch diameter. Apply equal pressure while rolling the paratha so that’s it rolls evenly.
- Now, place the rolled paratha onto the heated tawa. Cook the side for a minute or two and then flip over.
- Apply oil, round 1/4 teaspoon on the half-cooked side and then flip again. Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them.
- Repeat with the remaining dough balls and make all parathas similarly. Enjoy paneer paratha with a cup of chai!