Ingredients with Measurements:
- 2 cups of whole wheat flour
- 2 tablespoons of oil
- 1 teaspoon of salt
- 1/2 teaspoon of ajwain (carom) seeds
- 1/2 teaspoon of kalonji (nigella) seeds
- 1/2 teaspoon of mustard seeds
- 1/2 teaspoon of fennel seeds
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of red chili powder
- 2 tablespoons of chopped coriander leaves
- 2 tablespoons of chopped mint leaves
- 2 tablespoons of chopped onion
- 2 tablespoons of chopped green chili
- 2 tablespoons of chopped ginger
- 2 tablespoons of chopped garlic
- 2 tablespoons of chopped tomato
- 2 tablespoons of chopped lemon juice
- 2 tablespoons of oil
- 2 tablespoons of ghee
- 2 cups of boiled and mashed potatoes
Special Equipment Needed:
- Rolling pin
- Frying pan
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, oil, salt, ajwain, kalonji, mustard, fennel, cumin, red chili powder, coriander leaves, mint leaves, onion, green chili, ginger, garlic, tomato, and lemon juice.
2. Knead the mixture into a soft dough, adding a little water if needed. Cover the dough and let it rest for 15 minutes.
3. Divide the dough into 8 equal portions.
4. Take one portion of the dough and roll it into a circle of about 6 inches in diameter.
5. Place 2 tablespoons of the potato filling in the center of the circle.
6. Bring the edges of the circle together and seal them to form a ball.
7. Flatten the ball slightly and roll it out into a circle of about 8 inches in diameter.
8. Heat a non-stick frying pan and place the paratha on it.
9. Drizzle 1 teaspoon of oil and 1 teaspoon of ghee over the paratha.
10. Cook the paratha on both sides until golden brown.
11. Serve hot with yogurt or pickle.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: Medium-High
Serving Size: 8 parathas
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 32g
Protein: 6g
Substitutions for Ingredients:
- Whole wheat flour can be substituted with all-purpose flour.
- Oil can be substituted with butter.
- Ajwain can be substituted with cumin seeds.
- Kalonji can be substituted with sesame seeds.
- Mustard seeds can be substituted with black mustard seeds.
- Fennel seeds can be substituted with anise seeds.
- Red chili powder can be substituted with paprika.
- Coriander leaves can be substituted with parsley.
- Mint leaves can be substituted with basil leaves.
- Onion can be substituted with shallots.
- Green chili can be substituted with jalapeno.
- Ginger can be substituted with garlic paste.
- Lemon juice can be substituted with lime juice.
- Ghee can be substituted with butter.
Variations:
- The filling can be varied by adding other vegetables such as peas, carrots, and bell peppers.
- The parathas can be served with chutney or raita.
Tips and Tricks:
- The dough should be soft and pliable.
- The parathas should be cooked on medium-high heat to ensure that they are cooked evenly.
- The parathas can be cooked in a tandoor or on a griddle.
Storage Instructions:
The parathas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The parathas can be reheated in a preheated oven at 350°F for 5-7 minutes.
Presentation Ideas:
The parathas can be served with a dollop of yogurt or pickle, and garnished with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
Yogurt or pickle
Suggested Side Dishes:
Raita, chutney, or salad
Troubleshooting Advice:
- If the dough is too dry, add a little water and knead it again.
- If the parathas are not cooked evenly, reduce the heat and cook them for a few more minutes.
Food Safety Advice:
- The parathas should be cooked on medium-high heat to ensure that they are cooked through.
- The parathas should be stored in an airtight container in the refrigerator.
Food History:
Parathas are a type of flatbread that originated in India. They are usually made with whole wheat flour and stuffed with various fillings.
Flavor Profiles:
Achari aloo parathas have a savory and tangy flavor due to the spices and herbs used in the filling.
Serving Suggestions:
Achari aloo parathas can be served with yogurt or pickle, and accompanied by raita, chutney, or salad.
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Region: Indian