Aloo-Matar Paratha

Do you think your memories are mysterious? Mine are… I feel that sometimes :(

Many times I wish to be a long-lost wanderer down the memory lane… And many times, I hate to think over a few incidents of life! Why??? Why can’t I only fetch memories all that I want…

If it was possible at least in case of food, I would have retrieved all the day I ate Aloo-Matar Paratha! Ohhh yes… It’s that dish staying on my top 3 favorites forever :) I had been eating these stuffed parathas nearly every week… Even ordering Aloo Paratha at any eating joint made many of my friends laugh at me :P

Last week only, my cutie pie cousin asked me the exact location of ‘Jassi de Parathe’ and I started imagining all different varieties ;) Made me drool for long hours, which resulted as a plate of ghee-roasted Aloo-Matar Paratha with a bowl of yogurt, pieces of rajasthani red chilly achaar n never to miss, a dollop of butter :P Too high on calorie chart, I know! But it works once in a while ;)

I couldn’t wait until daily dinner time, so made all parathas, clicked a few pics for posting… Immediately I took one and cut using a pizza cutter!!! Errrr… Dumbo I’m :P I was supposed to tear apart using my fingers only! And yes, I ate them all a desi way :)

Believe me, I can have these paratha all 7 days a week ;)

aloo matar paratha

Makes: 7-8

INGREDIENTS:

3 Boiled Potatoes
3/4 cup Boiled Green Peas
1/2 tsp Green Chillies, finely chopped
1 Chopped Onion
2 tsp Coriander Powder
1 tsp Roasted Cumin Powder
1/4 tsp Garam Masala
2 tsp Lemon Juice
1 tbsp Oil
1 tsp Cumin Seeds
A pinch of hing
Salt, to taste
Ghee, for pan-roasting

For Dough–

1 cup Plain Flour
1 cup Maida
1 tbsp Oil
Salt, to taste
Water, as required

STEPS TO FOLLOW:

  1. Mix all ingredients of dough and knead a medium-soft dough by adding water as required.
  2. Cover it with a lid or cling wrap and keep it aside for half hour.
  3. Mash boiled potatoes in a big bowl and add half-mashed green peas in it.
  4. Add all the spices and mix it well.
  5. Heat oil in a pan and add cumin seeds.
  6. Once it crackles, add hing along with chopped onions and green chillies. Saute it for 1-2 mins until onions are soft.
  7. Add potato mixture in the pan and mix well.
  8. Cook it for approx 1-2 mins only and transfer to another bowl and pour lemon juice. Mix well and let it cool down.
  9. Divide the dough in 7-8 equal portions and then again divide them in 2 small portions.
  10. Roll them out to make it 4″ in diameter and thickness of paratha. Make 2 at a time.
  11. Put 1 tbsp of stuffing in center and spread it evenly on surface. Arrange another one on top and seal the sides.
  12. Roll it again to make 7-8″ big paratha and roast it on flat griddle using ghee until they are golden brown on both the sides.
  13. Serve hot!!!

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SJ’s NOTE:

  • You can replace lemon juice with amchoor powder!
  • Also, a hint of ginger can be added for an extra flavor :)
  • If you’re too much calorie conscious, use oil for pan-roasting. Ghee/Butter works the best though ;)
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