"Aloo Dhania Pudina Paratha / Potato Paratha Flavoured With Mint And Coriander Leaves" ... Soft and aromatic roti's / parathas that are spicy too, so all you need is some curds to serve these hot from tava ... yummilicious .....
“Aloo Paratha” …. The name itself is enough to bring in lovely memories and desires in our wandering mind’s of many combinations that can be served with this parathas. This is a famous North Indian Paratha prepared with Atta ie Wheat Powder or Flour. This paratha goes very well with any side dish, good to take in tiffin box or when you travel. You can simply just serve this paratha with plain curds and some spicy pickle. I need not go into any more description, as these parathas do not need any introduction. Every Indian knowns and I guess has tasted this dish some time during their lifetime. Children eat this quietly without a murmur of protest. So go ahead and enjoy the hot parathas especially during winter season. Nothing is more welcome than the fresh aroma of parathas being fried on tava. Well, now my stomach is already rumbling just at thought of these parathas as I edit my blog here. So I will leave it here and allow all of you to simply Enjoy the roti / paratha.
Peel the skin of one very large or 2 medium sized potatoes. Cut them into quarters or small pieces. Wash and let the water drain off. Microwave for 5 minutes till it is very mushy and soft. Alternatively you can pressure cook them. Just wash the potatoes well, do not peel, put them whole in pressure cooker and add about 2 cups of water. Cook to 4 whistle. Let the pressure release on its own. Once cool down, remove from the pressure cooker and rinse it under running tap water for it to cool down completely faster. Peel off the skin gently and then mash it well. Your mashed potato is ready.
Put the mashed potato in a bowl, add salt to taste, 1 tsp red chilly flakes, 1 tsp hing powder, ½ tsp of haldi powder, 1 tblsp of any edible oil (I use saffola), 1 tblsp finely chopped pudina leaves and 2 tblsp of finely chopped coriander leaves. Add in 1 cup of Atta / wheat Flour (powder).
Now mix the above into a nice smooth dough. If necessary keep sprinkling some water to enable the process. The addition of water depends upon the potatoes as some have more and some less water content in them. Once you make a smooth dough, keep it aside covered for 30 minutes. The dough becomes smoother and softer. Kneed once again for a few minutes. The dough is now ready to be rolled and made into parathas.
Heat a thick bottomed tava (you can use non stick one’s too) to smoking point and then lower the heat. Meanwhile make 3-4 balls out of the dough. Roll on some wheat powder and roll the dough with a rolling pin into a round disc shaped roti / paratha.
Apply ghee or oil to the tava and place the roti / paratha gently at the centre and cook on medium heat till you see bubbles appear on top. Apply ghee or oil on the surface and flip over to cook on the other side too. Leave for a minute or two, then keep flipping once or twice to cook evenly on both sides. Remove and put it on a plate. Prepare rest of the roti / paratha in similar pattern. Serve the paratha hot with any side dish of your choice.
Wonderful yummm recipe
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