When i was working In IT company , i generally wont cook the breakfast, (no time i was packed to the core) every thursday , they have aloo parantha with boondhi raitha as a breakfast, But to my bad luck by that time i reach office , it will be over, just 20 minutes. So me and my office friend uma use to plan on wednesday itself that we reach office before 20 minutes to taste the parantha, We literally had a great time together, Boondhi raitha and aloo parantha is a heavenly combination .once i quit my job i started preparing my very own parantha. i use to serve with boondhi raitha or Plain curd.
So off to the recipes.
Potato – 2 medium size
Salt – as required
Turmeric powder – 1/2 tsp
Coriander powder – 1 tbsp
Red chilly powder – 2 tsp
Jeera powder – 1/2 tsp
Coriander leaves – 2 tbsp finely chopped
To make the Outer Layer
Wheat flour – 1 1/2 cup
Salt – as required
Water – as needed for making the dough
Oil – 1 tbsp For making the dough
Oil – as required while preparing the parantha.
Take the potato and wash it completely and boil it in the cooker for 3 whistle by adding the required amt of salt. Mean while take a wide bottomed vessel add the wheat flour, salt and oil , mix well so that it form some crumble texture, now pout the little water and start kneading and form the dough.Once potato boiled, remove the skin and smash well, then add the salt, coriander powder, red chilly and jeera along with turmeric powder, mix well and adjust salt, then add the chopped coriander leaves and form a smooth dough, Divide the wheat flour dough and potato mixture in to equal parts.
Take a wheat flour ball and roll over the dough to medium size circle,then keep the potato stuff and close it by covering all the sides, pour some flour and start kneading the dough carefully, if needed then and there pour some flour But do not over pour it, By experience you make the perfect stuffed roti.
Now heat the tawa and once heat add a tsp of oil and spread well by using the spatula. Then add the rolled roti, and cook on both sides, by adding the required amt of oil ,if everything is perfect you will get a perfect fluffed parantha, cook on both sides until it get semi brown,
I have used oil if u want you can use ghee to cook the parantha, serve hot with some Raitha or plain curd. I serve with curd which has hing and jeera powder.
- In potato stuffing i have not added onion and garlic if you want to just saute the chopped onion and garlic in the kadai for 5 minutes by pouring a tsp of oil and mix it with the potato and rest of the ingredients.
- While working with one parantha make sure rest of the potato mixture and dough are closed, so that it wont be dried.
- If u feel the stuffing is coming do not worry by practice you will get it .
- when u roll the plain wheat flour dough knead it to thick so that that stuffing wont come out when u roll it with stuffed.