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Aloo paratha with tips for every possible failure
Aloo paratha with tips for every possible failure

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We hope you got benefit from reading it, now let’s go back to aloo paratha with tips for every possible failure recipe. To cook aloo paratha with tips for every possible failure you need 20 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Aloo paratha with tips for every possible failure:
  1. Provide for stuffing
  2. Use 6 medium to big potatoes
  3. Prepare 1 medium sized onion
  4. Provide 20 curry leaves
  5. You need to taste Green chillies
  6. Prepare 1 stick cinnamon
  7. Use 4 cloves
  8. Get 3 tbsp oil
  9. Get 1 tsp garam masala
  10. Use 1 tsp sesame seeds
  11. Take 1 tbsp lemon juice
  12. Provide 2-3 tsp sugar
  13. Use 3-4 tbsp chopped coriander leaves
  14. Prepare 1 cup grated carrot and/or beetroot
  15. Prepare to taste Salt
  16. Get For parathas
  17. Get 2 cup wheat flour
  18. Take 2 tbsp oil
  19. Get To taste Salt
  20. Prepare As needed Oil for roasting parathas
Steps to make Aloo paratha with tips for every possible failure:
  1. Preparation: boil potatoes (tip: ensure not to overcook them or else the stuffing will be too wet), peel and mash them. Chop onions finely. Dry roast cinnamon and cloves till they spread aroma. Pound them to make powder. Make Curry leaves and green chillies paste.
  2. Heat oil in a pan and fry onion till they are translucent. Add green chillies and curry leaves paste, cinnamon-cloves powder, sesame seeds, garam masala and salt. Fry a bit. Then add carrot/beet, lemon juice and sugar. Fry till the moisture from carrot/beet is totally burnt. Add mashed potatoes and mix well. Cook for a minute or till the spices are well blended. Add coriander, mix again and remove from heat.
  3. Add 2 tbsp oil and some salt in the wheat flour. Mix well and make semi soft dough(little harder than for roti) using water. Knead well, cover and keep aside for 20 minutes. Knead again and make it smooth. Make 9 equal size portions. Make 11 equal portions from the potato stuffing.
  4. Take a portion of dough and start rolling. Use wheat flour dusting as and when required. Rill it JUST as big as can fit and cover the stuffing ball. Pull the edges together, press as the top part of the stuffing and gently pinch out the extra dough.
  5. Spread the lump at the middle gently so as to make the surface even by spreading out the lump. Gently roll paratha using dusting, as thin as possible without cracking and tearing the paratha. (Tip: ensure not to keep it too thick)
  6. Heat a pan moderately. Gently place the paratha on it. flip it over when you see the bubbles forming on the surface. Apply oil and flip it again. Apply oil on the other side. Cook on both the sides by gently pressing the parathas all around. Pressing will help paratha to puff and cook evenly. Serve hot with tomato ketchup.
  7. TIP 1 : Reasons for breaking of paratha while rolling…1. stuffing is too wet due to overcooked potatoes or due to unburnt moisture from carrot/beet. 2. Dough is too soft. 3. Roti to cover the stuffing was rolled too thin. 4. The stuffing got slimy (possibility is rare with this recipe unless the potatoes were not cooked well or they were of poor quality).
  8. TIP 2 : Reasons for holes in the middle of the paratha as you roll..1. too much dough is pinched out after stuffing. 2. It was not closed off properly after pinching out the dough. 3. Roti for stuffing was rolled too thin so it did not have enough volume to be rolled. 4. The dough was too soft.
  9. TIP 3: Reasons for tasteless paratha inspite of delicious stuffing..1. the paratha is too thick. 2. Stuffing is too little. 3. Dough Lump is not removed properly.
  10. TIP 4: Reasons for unpuffed paratha…1. not rolled evenly. 2. Broken paratha. 3. Pan was too hot/cold 3. Heat was too low/high.
  11. TIP 5: Reasons for tasteless thick part in the middle of the paratha 1. Extra dough after covering the stuffing was not separated and pinched out properly. 2. The middle part of the ball after pinching out extra dough was not pressed down properly to make the surface even. 3. The paratha was rolled too thick. 4.The paratha dough was too hard. 5. The roti for stuffing was rolled too thin.

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