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Aloo Paratha (Pratha) Recipe
This is a griddle fried whole-grain wheat bread, no leavening, stuffed with potatoes
It is a popular item in Punjab for breakfast with a side of Dahi yogurt.
1. Atta: 3 Cups
Flour for dusting and rolling
5. Boiled potatoes: 4 medium
6. Salt: ½ teaspoon
7. Cayenne powder: ½ teaspoon
8. Lime juice: 1 Tablespoon
9. Ghee: 1 Tablespoon
Melted Ghee for frying
Atta for dusting to roll out dough
Step 1 Making Dough
1. Sift dry items Atta and Salt
4. Gather the dough in a ball cover it with damp kitchen towel or wrap it in a plastic film. Let it rest for about one hour at room temperature.
5. Divide dough into 8 parts. Roll each part into a ball. Each dough ball will make one Paratha.
Step 2 Making Filling
Peel potatoes. Use a fork to mash the potatoes. Add salt, cayenne lime juice and ghee.
Mix well. The mixture should be the consistency of dough.
Step 3 Rolling and stuffing Paratha
You have two options
Step 4 Frying Paratha
Heat the griddle (Tawa). Put a test bread about the thickness of a Dime (10¢ coin) on the Tawa. If the bread sticks to griddle, you need to increase heat. If the bread gets brown spots too quick, it is too hot. It should develop brown spots on the underside in about 30 seconds. Now the Tawa is ready. The Paratha is cooked in four steps
1. Cook the rolled out Paratha over griddle for about 45 seconds to 1 minute. Lift the corner of the Pratha with Turner. The underside should have a few brown spots.
2. Turn it over and cook another 45 seconds to 1 minute. Baste the top (cooked surface) with Ghee.
3. Turn it over, cook the basted surface another 45 seconds to 1 minute. Baste the top (cooked surface) with Ghee.
4. Turn it over, cook the newly basted surface another 45 seconds to 1 minute.
Don't baste a surface which has not been cooked yet.
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