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!