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Hello everybody! Hope you had a great start in this year 2008 .
          Here is the way I made aloo paratha today..And I know all of you know very well to make this one,yet for my future reference and those who don't know before…, I am posting this one!

For me Aloo paratha means it has to be thin and soft, with the stuffing blended well with the dough. This 

is the way I learnt from my friend (Sangeeta) and I always make this way. For all stuffed parathas, the key

 is to have the dough and stuffing in same consistency. If the dough is very tight and tough, the stuffing 

will ooze out. And even if the stuffing is gooey or watery, the paratha will become sticky and hard to roll.

Aloo Paratha recipe

Prep Time: 15 mins    |  Cook time: 5 mins per paratha    |  Makes: 6

Ingredients

Wheat flour	1 cup
Oil (optional)	1 tsp- 1 tblsp
Salt &  warm water/milk	As needed

Knead dough to a non-sticky consistency similar to  how we prepare for chapattis and keep for some 

15 - 30 minutes.

For stuffing

Boiled and mashed potatoes	3 large
Coriander leaves	2-3 tblsp
Green chilies	4-5 nos.
Ajwain/Omam	1/2 tsp
Salt	as needed

Method

1. Make equal sized balls out of the dough and the stuffing.

2. Roll the dough ball to a thick,palm sized circle.
3. Keep the stuffing in the middle and cover it from all sides towards the middle and press to a patty.
4. Dust the platform with flour and roll as thin as possible so that the dough covers the stuffing as a thin layer.  refer the video for help.
5. Heat tawa and cook the parathas both sides in medium low flame,add oil as needed,till golden brown spots appear. If needed, press the parathas gently with the spatula to ensure even cooking.

Smear with butter or ghee both sides if desired. Serve with pickle or Dahi. Want something different?

  Try the below recipe as side dish.

Video: How to roll stuffed paratha

Tip : Roll and cook side by side the parathas. Do not roll and keep as it may become sticky or soggy.



   This is very simple to make and it can be a good side dish for aloo,methi parathas! Also I would 

recommend this chutney because,the garlic in this chutney nullifies/neutralizes the gastric properties

 of aloo,so good for health chutney . This is a treat for garlic flavour loving people and perfect for all

 sort of parathas/stuffed and plain. Try this,you will be amazed!

Aloo Paratha Side dish Tomato garlic recipe

Ingredients

Tomato	2 big (ripe)
Garlic	10 – 12 flakes
Salt	as needed
Sesame oil	1/8 Cup + 2 tblsp

Method

1. Chop the tomatoes roughly, peel and Crush the garlic little.Grind the tomatoes in a mixer to a 
2. smooth paste without adding water.and then add this to the ground tomato and again run 2-3
3.  times (use Juice/inch option),taking care to not to grind it smooth..Garlic should be visible as
4.  little little bits.

5. Heat the gingelly oil(nallennai),preferably in a flat broad pan...really really hot,till it fumes.Add
6.  the ground mixture and stir well. Let it boil only for a minute and by this time the colour would
7.  have changed and the oil should have separated.

8. Put off the stove and transfer to the serving bowl!

Notes

• Don't substitute sesame oil with any other oil..
• Don’t reduce the oil amount,be generous,sesame oil is only good for your health.
• It also suppress the garlic flavour’s raw smell and makes it smell balanced .
• Don’t let boil more than a minute. You can find the correct time,as when the chutney’s colour changes as it boils.

Technorati Tags: Aloo Paratha recipe,Aloo paratha step by step,Side dish for aloo paratha,tomato 

chutney for aloo paratha,tomato garlic chutney for parathas

I also tried a Korma form Lavanyaa's cookery corner..Even though I dint get her korma colour...I think 

I will get it right next time! It was very nice...! Here's a picture of that one to share with you all!

source - http://www.rakskitchen.net/2008/01/aloo-paratha-with-tomato-garlic-chutney.html