Crispy Aloo Paratha Recipe

Crispy Aloo Paratha

Hello friends, How are you. Welcome to Jyoti's Kitchen. Today, I am going to post the recipe of "Crispy Aloo Paratha". Paratha is a favourite dish of every Indian. In India, Paratha are cooked in various ways in different areas of India. You can have it with sauce, curd, vegetable dish, pickle etc.

Ingredients (To cook 6 Parathas):

• For dough
• Wheat flour / Atta                                2 Cups
• Refined Oil / Ghee                              2 tablespoon
• Water                                                  1/2 Cup or more if needed
• For aloo paratha stuffing
• Boiled and mashed Potato                 5-6 medium
• Fine chopped green Chilli                  1 teaspoon
• Fine chopped coriander leaves          2-3  teaspoon
• Fine chopped onions                          1/2 Cup
• Garlic                                                  1 teaspoon
• Fine chopped ginger                           1 teaspoon
• Nigella (Kalonji/Mangraila)                1/2 teaspoon
• Caraway (Ajwain)                               1/2 teaspoon
• Pinch of Hing                                      1 Pinch
• Salt                                                      According to taste
• Oil                                                        To Cook

Direction to cook:

Making of Dough

Take two cups of wheat flour, 2 tablespoon refined oil or ghee and 1/2 cup water and mix it well and leave it for 10 minutes.

Filling

Take a pan. Add two tea spoon oil and get it heated. 










Add a pinch of hing, green chilli, ginger, garlic and onion and fry the mixture till the mixture gets light brown. 





Then add mashed boiled potato in the pan. 





Add Ajwain, Mangraila and salt and mix it well. Add coriander leaves. Now its ready for aloo paratha filling.

Making of Aloo Paratha

Divide the dough in 6 equal size balls. Similarly, divide the potato filling in six equal size balls. 

Roll the dough ball into a circle. Put the filling ball in the circle.















Pull the edges of the dough circle to wrap it around the potato filling. 














Now press the filled ball lightly with dry wheat flour from both sides. Then, roll the ball lightly from the sealed side using rolling pin to make circle. 














Now put the paratha on the hot skillet. Keep the stove at medium flame to make paratha crispy. 














When it start getting little brown and start to puff up, flip it over to another side. 














Pour 1 teaspoon refined oil or ghee from the edges of the paratha. 
















Flip it again and use oil or ghee from the edges again. Press the paratha lightly with the spatula. Bake it properly until it seems crispy and becomes golden-brown. 












Repeat this for all the balls. Now the aloo paratha are ready to serve.

Paratha are best to serve hot. Serve it with any of the curd, pickle, vegetable dish, sauce etc. 

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bye-bye, See you in my next post.