Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of vegetable oil
- 1/2 cup of warm water
- 2 tablespoons of ghee
- 2 tablespoons of vegetable oil
- 1/2 cup of finely chopped onion
- 1/2 cup of boiled and mashed potatoes
- 2 tablespoons of finely chopped cilantro
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of garam masala
- 1/4 teaspoon of red chili powder
Special Equipment Needed:
- Rolling pin
- Frying pan
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, salt, sugar, and 2 tablespoons of vegetable oil.
2. Gradually add the warm water and knead the dough until it is soft and pliable.
3. Cover the dough and let it rest for 30 minutes.
4. In a pan, heat the ghee and oil.
5. Add the onions and sauté until they are golden brown.
6. Add the mashed potatoes, cilantro, cumin powder, coriander powder, garam masala, and red chili powder.
7. Cook the mixture for 5 minutes and remove from heat.
8. Divide the dough into 8 equal parts and roll each part into a circle.
9. Place a spoonful of the potato mixture in the center of each circle and fold the edges to form a semi-circle.
10. Heat a griddle and place the parathas on it.
11. Cook the parathas on both sides until they are golden brown.
12. Serve hot with a dollop of butter or ghee.
Time:
Preparation Time: 45 minutes
Cooking Time: 10 minutes
Temperature: Medium-high
Serving Size: 8 parathas
Nutritional Information:
Calories: 250
Fat: 8g
Carbohydrates: 36g
Protein: 5g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Ghee can be substituted with butter.
- Cilantro can be substituted with parsley or mint.
Variations:
- The potato mixture can be substituted with other vegetables such as peas, carrots, or cauliflower.
- The parathas can be served with chutney or pickle.
Tips and Tricks:
- The dough should be soft and pliable for the parathas to be soft and fluffy.
- The parathas should be cooked on medium-high heat for the best results.
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 pan or in the microwave.
Presentation Ideas:
The parathas can be served with a dollop of butter or ghee and a side of chutney or pickle.
Garnishes:
The parathas can be garnished with finely chopped cilantro or mint.
Pairings:
The parathas can be served with a side of yogurt or raita.
Suggested Side Dishes:
The parathas can be served with a side of salad or soup.
Troubleshooting Advice:
- If the parathas are not cooking evenly, make sure the griddle is hot enough.
- If the parathas are too dry, add a little more water to the dough.
Food Safety Advice:
- Wash your hands before and after handling the dough.
- Make sure all the ingredients are fresh and not expired.
Food History:
Parathas are a type of flatbread that originated in India. They are usually served as a breakfast or snack item and can be filled with various ingredients such as potatoes, vegetables, and paneer.
Flavor Profiles:
Onion Aloo Parathas have a savory flavor with a hint of sweetness from the onions and a subtle spiciness from the spices.
Serving Suggestions:
Onion Aloo Parathas can be served with a side of yogurt or raita and a cup of chai.
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Region: Indian