Aloo paratha is almost everyone's favourite Indian recipe. But how often do you manage to make it for your office lunch box? Not too often, do you? You just miss this Indian recipe because of short deadlines in the morning. But, we give you 5 simple steps to prepare delicious aloo paranthas in just few minutes.
Lunch box recipes needs to be quick and so we give you tips to make this recipe in exactly 15 minutes on your busy mornings.
Ingredients For Aloo Paratha:
Potatoes 2 (peeled and boiled)
Flour (Maida) 2 cups
Atta (coarse flour) ½ cup
Green chillies 2 (chopped)
Dry mango powder or amchoor 1 tsp
Ajwain or carom seeds 1 pinch
Cilantro or coriander leaves (chopped)
Salt as per taste
Ghee 2 tablespoons
Procedure For Making Aloo Parathas:
- The most time consuming job for this Indian recipe is kneading the dough. Do it on the night before you try this lunch box recipe.
- While kneading the dough, add a bit of ghee and knead into a soft dough. Cover it with a wet cloth overnight.
- The next morning boil peeled potatoes in the pressure cooker (2 whistles). Peeling them in advance saves time.
- While the potatoes are being boiled, chop the spices. Also make ball (1 inch diameter) out of the dough.
- Use your thumb to dig a small hole on the centre of the balls.
- Remove the boiled potatoes from the cooker and soak them in cold water for 2 minutes.
- Mash the potatoes with the back of a serving spoon and add all the spices to it. Mix well to make the filling.
- Now stuff one tablespoon of this filling into each dough ball. Seal the dough hollow by maneuvering it with your hands.
- Keep the flat pan (tawa) on the flame when you start rolling out the paratha. The pan needs to be hot by the time you start.
- The trick is not to put too much pressure while rolling out the parathas.
- Fry both the sides of each paratha with a pinch of ghee on low flame.
Pack aloo paratha with your favourite pickle or curd.