With a toddler at home, I often end up having long discussions about his eating habits with so many
mothers I know and in one such chat with my own mother :), she told me how picky I was when it came to eating. I simply used to like toor dal, yogurt, bhindi, cucumber and thats it! No other dal and not many veggies. Oh but aloo parantha was my favourite always, I could eat not one, not two but four paranthas at a time when I was in school and I loved them with butter, what a combo! yum. I still love aloo parantha but just try to avoid butter and eat it with yogurt and chutneys etc. and yeah I sometimes just make aloo rotis and put a dab of butter on it, at least I am avoiding the oil by not frying. lol
mothers I know and in one such chat with my own mother :), she told me how picky I was when it came to eating. I simply used to like toor dal, yogurt, bhindi, cucumber and thats it! No other dal and not many veggies. Oh but aloo parantha was my favourite always, I could eat not one, not two but four paranthas at a time when I was in school and I loved them with butter, what a combo! yum. I still love aloo parantha but just try to avoid butter and eat it with yogurt and chutneys etc. and yeah I sometimes just make aloo rotis and put a dab of butter on it, at least I am avoiding the oil by not frying. lol
Not just for the taste but since it is so quick and easy to make, I make it often especially when I am not in a mood to make elaborate dinner or simply don’t have enough time to make many items.
So I decided to click a snap(not the best one) and post the recipe for Aloo matar parantha that I made yesterday.
Ingredients:-
For the Dough
- Whole Wheat flour- 2 cups
- Oil- 1 tbsp(optional)
- Salt- a pinch
- Water – to knead the dough
For the stuffing
- Potatoes – 2
- Peas- 1/4th cup
- Salt- to taste
- Turmeric(optional) – 1/4th teaspoon
- Garam masala powder- 1/2 teaspoon
- Mango powder- 1/2 teaspoon
- Red chili powder- 1/2 teaspoon
- Chopped coriander – 2 tbsp(I didn’t use as i didn’t have it )
Method-
- Mix all the ingredients for the dough and knead into a smooth, pliable dough, cover and keep aside
- Boil potatoes and peas either in a pressure cook or in a microwave.
- Drain and mash while warm.
- Add all the masalas for the stuffing into the mashed potatoes and peas and mix well.
- Now take a ball of dough and roll it into a small circle with the help of rolling pin.
- Put 2- 3 drops of oil and spread it on the rolled circle.
- Now place some stuffing in the center (depends entirely on you how much stuffing you want, i like lot of stuffing and thin layer of flour).
- Pull the edges and bring together to cover the the filling, seal and gently press on top to flatten it a bit.
- Roll this into a parantha of desired thickness, don’t worry if a little filling comes out, you can just remove it.
- keep dusting the parantha with dry flour while rolling to avoid sticking.
- Now put the rolled parantha on a preheated tawa/griddle, flip once after few seconds when you see very light brown spots on the surface facing the griddle.
- Once flipped, apply the oil and spread all over the parantha.
- Now flip again and apply oil on the other side.
- Cook till its golden brown on both sides.
- Serve hot with yogurt and pickles.
This time my parantha didn’t puff up but I still clicked. A well made parantha should puff up and should be uniformly cooked from all sides.
Enjoy!
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Aloo Matar parantha looks yummy. I have heard of aloo parantha but this is new to me. I too love aloo in any form. Yes, children are always picky eaters but with time it will soon change.