Alu paratha is a perpetual preferred choice among parathas. It is a marvel food, and works for any meal! It is a popular breakfast choice in India, also serves as a wholesome option for dinner or lunch. Alu parathas are a stomach filling and a delicious recipe.
Cooking alu paratha is quite trouble-free process and needs much less preparation. Also side dish served along with alu paratha need not necessarily be an elaborate one; you can simply serve them with curd and pickle or a left over curry too! Alu paratha is a sinful indulgence, if it’s over eaten; it leaves us feeling full of guilt. The traditional way to cook paratha is to shallow or deep fry in oil or ghee; this is what makes it an unhealthy option.
Cooking parathas in zero oil makes them a healthy option to start our day with or to end one. The oil, ghee or the butter makes the food high in calorie and high in fat. But preparing zero oil parathas can help slash this baggage of guilt.
Wheat flour (Aata) 2 cups
Dried Fenugreek leaves (kasoori methi) 1 tbsp
¼ cup milk
Boiled potatoes (alu) 3-4 medium size
Onion 1 large finely chopped
Coriander leaves finely chopped
Green chillies 2-3 finely chopped
Cumin seeds (jeera) ½ tbsp
Garam masala ½ tsp
Lemon juice ½ tsp
Dhania powder ¾
tsp Chat masala ¾ tsp
Turmeric powder (haldi) ½ tsp
Salt as per taste Sugar ½ tsp
For the dough, mix wheat flour, milk and fenugreek leaves; knead well with the required amount of water –Using warm water will give better results. Cover the dough with a cloth and keep aside. For the filling: Mash the boiled and peeled potato, and make it smooth like dough. Add the spice powders, green chillies, coriander leaves, lemon juice and salt to taste.
Blend everything well to a filling without lumps; this helps make sure that the parathas won’t tear. Now make equal proportions from the dough. Roll the each proportion into a four inch round. Put a 1 tsp heaped filling in the centre. Fold the edges around the potato filling. On a lightly floured surface roll the parathas to nice rounds. Don’t roll them too thin or the filling will come out.
Remove the excess of dry flour from the rolled paratha. Lightly and gently put it on a hot pan, lower the flame once you’ve mounted the paratha on the pan. Pressing softly with dry cloth on the pan cook the paratha till golden brown spots appear on both the sides. The Zero oil Alu paratha is ready! Serve Hot.
Wasn’t it quite simple? Please note if you’ll press alu paratha with pressure, on the pan with the cloth, chances are the filling will come out, and if the flame is not lowered after putting the paratha on the pan, big brown spots appear faster and the paratha will become hard.
For the filling, use refrigerated potatoes boiled one day in advance.