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Heat 1 tbsp of oil in a non stick fry pan over medium heat. Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn - the underside should be golden brown. Turn the Paratha over and cook the other side for 1 minute 30 seconds.
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1. First, boil or steam 4 medium-sized potatoes in a pressure cooker, steamer or electric cooker. Add enough water in a 2-litre pressure cooker or pan to just barely cover the potatoes. For cooking in a pressure cooker - On a medium heat, cook the potatoes in water for 3 to 4 whistles.
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Roll dough ball into a 3" circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. Meanwhile heat an iron or other heavy skillet on medium high heat until moderately hot.
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Flip and apply 1-2 teaspoon ghee or oil on it. Flip again and apply 1-2 teaspoon ghee or oil on the other side as well. Press aloo paratha using the back of a ladle and fry until it is nicely browned from both sides. Make all the paratha in the same manner. Serve hot with butter, pickle, and yogurt.
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Rotate 90 degrees between each set of strokes. Keep doing this until the porota is about 18 cm in diameter. Be sure to roll at the edges and not at the centre. This will ensure that the porota is of a uniform thickness throughout. In a skillet set on medium heat, add 1 tbsp of oil. Once hot, lay the porota flat on it.
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Make Aloo Paratha. Take 40 grams dough and roll into a smooth ball (about an inch and half in diameter) and then flatten it. Dust it in dry whole wheat flour and roll into a round shape paratha of about 4 inches in diameter. Take about 60 grams of potato masala and make a ball and place in center of the rolled paratha.
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Prepping the dough: Firstly, in a large bowl, mix together atta, salt and ajwain (carom seeds). 2. Second, add water and bring the dough together. 3. Next, cover with a wet cloth and let the dough sit for about 30 minutes for the gluten structures to form.
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Step 1. Scrub 2 medium russet potatoes (10-12 oz.), then pat dry. Pierce each potato 5 times on each side with a fork, then microwave in a microwave-safe bowl, turning over halfway through, 10.
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Heat a skillet (preferably cast iron) over high heat. Once the skillet is very hot, transfer the paratha to it and cook until brown spots appear on the base of the paratha (2-3 minutes). Flip and apply 1-2 teaspoons of ghee or oil to it. Flip again and apply 1-2 teaspoons of ghee or oil on the other side as well.
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Roll into a 4-inch circle. Place one potato filling ball in the center and close the ends of the rolled dough. Lightly flatten and roll the paratha into a 6 to 8-inch circle. Preheat the pan on medium heat. Place the paratha on the pan and cook until both sides are golden brown.
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Flatten it and roll to a 4 inch round roti/disc. 9. Place a spiced potato ball in the center and bring the sides up. 10. Press down the stuffing to the center and bring the sides higher giving it a cup shape. If the aloo stuffing is sticky, then smear your fingers generously with some flour. 11.
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In a mixing bowl add 4 medium sized mashed boiled potatoes, 1 medium onion finely chopped, 3 tablespoon finely chopped coriander leaves, 1 finely chopped green chilli and 2.5 teaspoon of paratha masala powder. Add salt (if needed) and ½ teaspoon red chilli powder (if using) Mix everything well together.
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Remember not to over-fill. Then, bring the ends together, seal them, and pinch off the excess dough. Next, using your fingers, gently press the sealed part to distribute the filling evenly. Dust the stuffed dough ball with flour on both sides and roll gently to make a 7-8 inch diameter paratha.
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Heat a skillet/tawa on medium-high heat. 13- Transfer the rolled paratha onto the hot tawa. Make sure your tawa is hot before you add the paratha on it. 14- Cook the side for a minute or two until it's partially cooked and then flip over. Apply oil or ghee, around 1/2 teaspoon on the half-cooked side and flip again.
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With the mixer at the lowest speed, slowly add water 1 to 2 tablespoons (15-30ml) at a time, until dough starts to come together; you may need to use the entire amount of water. Turn off stand mixer. Remove paddle attachment and, using a bowl scraper or flexible spatula, scrape down bowl and paddle attachment.
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Place the rolled paratha on the skillet. Once you see the bubbles on top, flip and cook on the other side. Apply ghee or oil on the partially cooked surface of the paratha. 4 tablespoon Oil. Flip again and cook the partially cooked side this time till you see golden brown spots.
