Ingredients with Measurements:
- 2 cups whole wheat flour
- 1 cup boiled and mashed potatoes
- 1/2 cup boiled green peas
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- Salt to taste
- Water as required
- Oil for cooking
Special equipment needed:
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. In a mixing bowl, add whole wheat flour, salt, and water. Knead the dough until it becomes smooth and soft. Cover it and keep it aside for 15 minutes.
2. In another bowl, mix mashed potatoes, boiled green peas, cumin seeds, red chili powder, turmeric powder, coriander powder, and salt. Mix well.
3. Divide the dough into equal portions and roll them into small balls.
4. Take one ball and flatten it with your palm. Dust it with some flour and roll it into a small circle.
5. Place 1-2 tablespoons of the potato and pea mixture in the center of the circle.
6. Gather the edges of the circle and bring them to the center, sealing the filling inside.
7. Dust it with some flour and roll it into a paratha.
8. Heat a tawa or griddle over medium heat. Place the paratha on it and cook until brown spots appear on both sides.
9. Apply some oil on both sides and cook until crispy and golden brown.
10. Serve hot with yogurt, pickle, or chutney.
Time:
Preparation time: 25 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-5 parathas
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 45g
Protein: 8g
Substitutions for ingredients:
- All-purpose flour can be used instead of whole wheat flour.
- Boiled and mashed sweet potatoes can be used instead of regular potatoes.
- Boiled and mashed chickpeas can be used instead of green peas.
Variations:
- Add chopped onions, green chilies, and ginger to the potato and pea mixture for extra flavor.
- Add grated paneer or cheese to the mixture for a cheesy twist.
- Add some chopped spinach or fenugreek leaves to the mixture for a healthier option.
Tips and tricks:
- Make sure the dough is soft and pliable for easy rolling.
- Dust the paratha with flour while rolling to prevent sticking.
- Apply oil generously while cooking for a crispy texture.
- Serve hot for the best taste.
Storage instructions:
The parathas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the parathas on a tawa or griddle until heated through.
Presentation ideas:
Serve the parathas on a plate with a dollop of yogurt and some fresh herbs.
Garnishes:
Garnish with some chopped cilantro or mint leaves.
Pairings:
Aloo Mutter Paratha goes well with yogurt, pickle, or chutney.
Suggested side dishes:
Serve with a side of salad or raita.
Troubleshooting advice:
- If the paratha is sticking to the tawa or griddle, dust it with some flour.
- If the paratha is not cooking evenly, adjust the heat accordingly.
Food safety advice:
Make sure the potatoes and peas are cooked properly before using them in the recipe.
Food history:
Aloo Mutter Paratha is a popular Indian flatbread that originated in the northern region of India.
Flavor profiles:
Aloo Mutter Paratha has a spicy and savory flavor with a crispy texture.
Serving suggestions:
Serve hot with yogurt, pickle, or chutney.
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Region: Indian