Aloo Paratha is a famous breakfast dish which is also popular all over Asia. Today I am going to show 3 ways of rolling aloo parathas each of which have its own slightly different taste. It’s a super delicious and satisfying breakfast and usually served with butter, chutney, curd. Instructions: - 1. First of all lets knead the dough, for this take 2 cups of wheat flour in a bowl. After that add 1 tsp salt, 1 tbsp oil and mix them well so that oil and salt blends well with wheat flour. Now take some water and add little by little to knead the dough to right consistency. In total I have used around 1 cup of water. Once dough is kneaded cover the bowl and let it sit for 15 mins to set it well. 2. In between, lets start making stuffing for parathas to give it a dhaba style taste. For this take 1 tsp coriander seeds, 1 tsp carom seeds and 1 tsp roasted cumin seeds. Now crush them coarsely in a pestle as freshly made masala gives nice taste and aroma to parathas. 3. Now take some boiled potatoes in a bowl and mash them using a masher or just use hands to mash them. If you see any big chunks break them with hands as big chunks can break parathas while rolling. 4.
Once potatoes are mashed add masala we made earlier, green chillies, green coriander, red chilli powder, amchur powder or you can also use chat masala, garam masala, kasuri methi to give nice aroma to parathas and salt. Now mix all ingredients well. 5. After 15 min lets check the dough, you will notice dough has become smooth. Now knead it a little to make it even smoother. 6. Now place potato stuffing, dough and some dry wheat flour to roll parathas at one place. I am going to show you 3 methods to roll parathas. 7. For first method make a big dough ball, I have taken almost 2 chapattis size dough and roll it in hands like this. Now cover it in dry flour, press it a little bit and roll into 4-5 inch disc by using a rolling pin. Just keep the edges thin. 8. Now place around 2 big tbsp of stuffing in center, close it like as shown in video and again cover it in flour from both sides. Now gently press it with hands to make it little thin and spread flour uniformly. Stretch it as much as you can by pressing with hands so that paratha doesn’t tear apart while rolling with pin. Now roll it gently with rolling pin to smoothen out the stuffing and to make paratha little thin. Be careful not to put too much pressure otherwise paratha can tear. 9. Now lets see the 2ndmethod, for this take two small dough balls of equal size and roll them into equal size chappatis. Now uniformly spread 2 big tbsp of stuffing on one of the chappati and then cover it with second chappati. Seal the edges completely so that stuffing does not come out while cooking parathas. Now dust some dry flour on both sides of paratha and gently press to smooth it out or you can also use rolling pin to smoothen it out perfectly. 10. For the 3rd method take dough ball of same size as 1st method and roll into 5-6 inch disc. Now take 2 big tbsp of stuffing and place on one half of disc, then fold the other half over it and gently seal the edges. Now cover it with dry flour and remove extra dough from edges with knife. Now press it gently with hands and spread as much as you can. Now roll it with rolling pin like before. 11. Now lets cook paratha, for this heat tawa on medium high heat, when its hot enough gently put paratha on tawa and cook for 30-40 sec. Now flip it and apply oil all over it, after 30-40 secs flip it again and apply oil on this side also. Keep pressing gently with ladle and cook from both sides for around 2 mins till you get nice light brown spots. Now our paratha is ready, so take out in a plate. Similarly cook all parathas.
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