Aloo Paratha with Tangy Pickle Symphony
Aloo Paratha, a quintessential Indian stuffed flatbread, pairs perfectly with a side of tangy pickles for a delightful, flavorful meal. This recipe takes the classic to new heights with simple tips and a step-by-step guide.
Ingredients (Serves 4)
For the Dough:
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1/2 cup water (adjust as needed)
- 1 tbsp oil or ghee
For the Stuffing:
- 3 medium potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger, grated
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp roasted cumin powder
- 1/2 tsp garam masala
- 2 tbsp fresh coriander, finely chopped
- Salt to taste
- Juice of half a lemon
For Cooking:
- Ghee or oil, as needed
For Tangy Pickle Symphony:
- Your favorite tangy pickle (mango, lime, or mixed vegetable)
- 1/4 cup yogurt (optional, to balance spiciness)
Instructions
Step 1: Prepare the Dough
- In a large bowl, mix whole wheat flour and salt.
- Add water gradually, kneading into a smooth, soft dough. Add oil and knead for another 2 minutes.
- Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Step 2: Prepare the Stuffing
- In a mixing bowl, combine mashed potatoes, onions, green chilies, and ginger.
- Add turmeric powder, red chili powder, roasted cumin powder, garam masala, fresh coriander, salt, and lemon juice. Mix well.
- Divide the stuffing into 8 equal portions and set aside.
Step 3: Roll and Stuff the Parathas
- Divide the dough into 8 equal balls.
- Roll out one ball into a 4-inch circle using a rolling pin. Place one portion of the stuffing in the center.
- Bring the edges of the dough together to seal the stuffing. Gently flatten and roll into a 6-8 inch circle. Use flour to prevent sticking.
Step 4: Cook the Parathas
- Heat a tawa or flat skillet over medium heat.
- Place the rolled-out paratha on the tawa. Cook for 1-2 minutes until bubbles appear.
- Flip and apply ghee or oil. Cook until golden brown spots appear. Flip again, apply ghee, and cook the other side.
- Repeat with the remaining dough and stuffing.
Step 5: Prepare Tangy Pickle Symphony
- Serve the freshly made aloo parathas with a generous dollop of your favorite tangy pickle.
- Optional: Pair the pickle with a spoonful of yogurt for a balanced, creamy twist.
Serve and Enjoy
- Serve Aloo Paratha with Tangy Pickle Symphony hot, with butter, pickle, and yogurt on the side. It’s perfect for breakfast, lunch, or dinner!
Tips:
- For a smoother rolling experience, ensure the stuffing is not too moist.
- Adjust spice levels in the stuffing based on your preference.
- To make the parathas richer, use butter instead of oil while cooking.
Relish the irresistible combination of crispy, golden aloo parathas with the zing of tangy pickles—an unforgettable culinary experience! 🌟