Simple Aloo Paratha Recipes

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat.
• Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.
• Transfer potatoes to a bowl and allow to cool, about 15 minutes.
• Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls.
• Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour.
• Roll each dough to a thin, circular shape and set a few inches apart on parchment paper.
• Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.

Steps:

• Use a ricer to mash the boiled potatoes. A ricer is best since it ensures no lumps. However, you could use a fork or a masher or your hands.
• To the boiled potato mash add garam masala, salt, chopped green chilli and ginger.
• In a pan, heat about 2 tablespoons of oil, add the chopped onions and cook until translucent.
• Add this to the potato mixture. Note: you could do this the other way around: so you could add the potato mixture to the cooked onions since it doesn't make a difference.
• Leave this aside and prepare the dough by first combining the flour and adding 1-2 teaspoons of oil. Mix together and then add enough warm water to form a soft dough.
• Take lemon sized balls of dough (little bit larger than for roti) and roll it out into a circle. In the centre of the circle add a large spoonful of the mixture.
• Now this is the slightly tricky bit. Close the circle like you would for a kachori (like a bag removing excess dough). I'm sorry this step is just a little difficult to explain :(.
• Cook on both sides applying oil around the sides and on top, on a tawa until brown.
• Can be served with yoghurt or any pickle.