Aloo Paratha is a classic Indian stuffed bread made with a filling of spiced mashed potatoes. Enjoying it with the tangy and spicy flavor of "Masala Potli Punjabi Keri Pickle" sounds delightful! Here's a recipe for Aloo Paratha along with instructions on how to pair it with the pickle:
Ingredients:
For the Dough:
- 2 cups whole wheat flour (atta)
- Water, as needed
- Salt, to taste
For the Potato Filling:
- 3 medium-sized potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon coriander powder
- Salt, to taste
- Fresh coriander leaves, finely chopped (optional)
- Ghee or oil, for frying
For Serving:
Instructions:
Potato Filling:
- In a mixing bowl, combine the mashed potatoes, chopped onion, green chilies, cumin seeds, garam masala, red chili powder, coriander powder, salt, and fresh coriander leaves (if using). Mix well to form a uniform mixture.
Dough:
- In a large mixing bowl, add the whole wheat flour and salt. Mix well.
- Slowly add water and knead to form a soft and pliable dough. The dough should not be too stiff or too soft. Cover the dough and let it rest for about 15-20 minutes.
Making Aloo Paratha:
- Divide the dough into equal-sized balls, slightly smaller than the size of a tennis ball.
- Take one dough ball and flatten it slightly. Dust it with some flour and roll it out into a small circle, about 4-5 inches in diameter.
- Place a portion of the potato filling in the center of the rolled-out dough circle.
- Bring the edges of the dough together to cover the filling completely. Pinch off the excess dough and flatten the stuffed ball slightly.
- Dust the stuffed ball with some flour and roll it out gently into a paratha, about 6-7 inches in diameter. Be careful not to let the filling come out.
- Heat a tawa or skillet over medium heat. Once hot, place the rolled-out paratha on the tawa.
- Cook the paratha on one side until small bubbles start to appear on the surface. Flip the paratha and drizzle some ghee or oil around the edges.
- Cook the paratha on both sides until golden brown spots appear, pressing lightly with a spatula. Repeat the process with the remaining dough and filling to make more parathas.
- Once done, remove the parathas from the tawa and serve hot.
Serving:
- Serve the hot Aloo Parathas with a dollop of butter and "Masala Potli Punjabi Keri Pickle" on the side.
This pairing makes for a delightful meal, perfect for breakfast, lunch, or dinner. Enjoy the flavors of Punjab with this classic Indian dish!