Travel Experiences & Healthy Food, Tasty and Easy Recipes – Vegan, Gluten Free, Diet, Diabetic Friendly, Sugar Free, Dairy Free, Keto, Paleo, Anti Inflammatory and World Cuisine made at home.
Everyone’s favorite and mine too! But not many make it the way it should be made. Most places I’ve tried, the paratha ends up tasting a lot like dough and nothing like the stuffing inside. I’m sure you’ve been disappointed before. Not anymore! The way I make is loaded with Aloo (Potato Stuffing) because duh! you asked for Aloo Paratha and not Atta (Dough) Paratha! Trust me this version is so easy to make and I promise this will have you licking your fingers and even your plate if you want to think extreme! 😀 I’ve made this using All Purpose Flour, but you can use Whole Wheat Flour if you’re all for health. This method doesn’t even need a rolling pin! Sounds good? Read further!
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Ingredients : For Dough : Maida / All Purpose Flour – 2.5 Cups Refined Oil : 3 Tbsp Ajwain / Carom Seeds – 1 tsp Salt : As per taste Water : Very little, around 3/4th cup, to make stiff dough
Ingredients : For Potato Filling / Aloo Masala: Potatoes – Around 8-9 (boiled & cooled) Green Peas & Peanuts (Optional) Mint Leaves – One handful Coriander Leaves – One handful Ginger – 2 inches Green Chillis- 2 Oil – 2 tsp Cumin Powder – 1 tsp Kasoori Methi – 1 tbsp Red Chili powder – 1 tsp Amchur powder – 2 tsp Black pepper Powder- 1/2 tsp Black Salt – 1/2 tsp Saunf / Fennel Seeds – 1/4 tsp Coriander Powder – 1 tbsp Salt – As to taste Garam Masala – 1/4 tsp
Preparation: – Preferably boil potatoes and keep in the fridge the previous night. If making same day, cool down potatoes completely before using. – Grind ingredients marked in Green in a mixture with a little water just the way you make a chutney. – Mix all ingredients marked in Orange in a separate bowl.
Method: Part 1 – In a big mixing bowl, take flour. – Add salt, ajwain and oil. – Mix everything well until when you grab the mixture it starts clumping together. – Now add water little at a time. I used about 3/4th cup of water. Make sure the dough is stiff an not soft. – Once your dough comes together, cover with a damp cloth for at-least 1 hour. 2 hours is ideal.
Method: Part 2 – In the meantime heat some oil in a kadhai. – Lower the flame and add the spice powder from the bowl. Mix well for a few seconds. Don’t burn. – Add the prepared green chutney. Mix well. Switch off flame. – Add the boiled, peeled & cooled roughly mashed potatoes. Add salt if required. Blend in together and keep aside.
Method: Part 3 – After 1 or 2 hours of resting time, kneed and smoothen out the dough to make it pliable. – Divide the dough into equal parts. I could make 7. – Keep them covered with a damp cloth at all times. – Roll out one portion in an oblong shape. – Divide into 2 parts with the help of a knife. – You will now have 2 triangle like parts. – Take one and extend from all sides. – Apply water to half side of the part you cut with knife . That half will denote the height of your samosa. Watch the pictures & video to know how to make the covering of the samosa. – Fill the Potato masala generously. Each samosa took me around 2 minutes to make. – Let the samosas rest for 30-45 minutes before frying. It should look dry and feel rough when ready. By the time I finished making 14 samosas, my first batch was ready to fry. – It’s time to fry them out. Fill around half kadhai with oil. Keep flame on low. – When the oil is just warm (Dip your finger to check. You shouldn’t feel the burn), drop in your first batch of samosas. I added 5 at first. – Fry in low heat until golden brown. Flip them every few minutes to fry them evenly on all sides. Take them out. Fry the rest in batches. – The samosas will be really hot. So let them rest for 20-30 mins. Serve them warm. – Serve with Chutney, Ketchup, Spiced Yogurt or even Cholle!
Images & Video to help you with the process:
Spice Powder kept ready in a bowl.Boiled Potatoes roughly mashed & mixed with prepared Green Chutney & Spice Powder.Dough after resting for 1 hourOne Portion of dough rolled oblong and cut into 2 parts.Dab water on the half side and make a cone. That will be the height of your Samosa.Fill the cone with prepared and cooled down Aloo Masala. Apply water on the edges & fold this way. Watch the video towards the end of this post.This is how your Samosa should look. Watch the video to know how I made this one.14 samosas resting before being fried.First batch of Samosas frying on low flame.Piping hot SamosasServe warm with Green Chutney & KetchupPerfect Street Style Samosas!