Name: Aaloo Paratha Pockets... recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 7
Ingredients: FOR THE PARATHA DOUGH; whole wheat flour 4 cups; Salt 1 teaspoon; Oil or ghee 1 tablespoon; Water as required; FOR THE POTATO FILLING, Boiled potatoes 7; Salt 1 teaspoon; Asafoetida 2 pinches; Cumin seeds 1 tablespoon; Grated ginger 1 tablespoon; Onions sliced thinly 3; Coriander leaves chopped 1/2 cup; Green chillies chopped finely 2 tablespoon; Red chilli flakes 1 tablespoon; Turmeric 1 teaspoon; Amchur powder or dry mango powder 1 teaspoon; Ghee or butter 1 cup

ABOUT Aaloo Paratha Pockets... RECIPE

Stunning aaloo paratha pockets are not at all difficult to make. These make for a great breakfast and brunch idea and even perfect for dinner. This requires no time table or strict eating rules or habits. This is the most loved by us Indians whether they are within the country or residing out of it. It has many sweet memories associated with it and it does make you miss your motherland a little more whenever you make this delicious bread at home.

Ingredients Serving: 7

FOR THE PARATHA DOUGH; whole wheat flour 4 cups
Salt 1 teaspoon
Oil or ghee 1 tablespoon
Water as required
FOR THE POTATO FILLING, Boiled potatoes 7
Salt 1 teaspoon
Asafoetida 2 pinches
Cumin seeds 1 tablespoon
Grated ginger 1 tablespoon
Onions sliced thinly 3
Coriander leaves chopped 1/2 cup
Green chillies chopped finely 2 tablespoon
Red chilli flakes 1 tablespoon
Turmeric 1 teaspoon
Amchur powder or dry mango powder 1 teaspoon
Ghee or butter 1 cup

Instructions

Knead a smooth dough with the ingredients listed.
Keep it aside.
Mash the boiled potatoes or grate them. It is entirely your choice.
In a wide plate, add the mashed potatoes first.
Add the rest of the ingredients listed for fillng.
Mix well and see that there are no big chunks of the potato.
After 15 minutes, divide the dough into medium sized balls.
Roll each ball into a small disc.
Place about 2 tablespoons of the potato mix on it.
Cover with another disc and press the sides.
Now roll gently to a larger sized disc or just pat with your hands as you rotate it.
Both the ways are good enough for a nice paratha.
Heat a tawa or a griddle on medium flame.
Place this aaloo paratha on it. Smear some ghee or butter on top and drizzle some on the sides too.
Keep the flame on low to medium.
After 2 minutes flip it over and cook for 2 more minutes.
In this way make all the parathas. It requires a bit of patience.
Do not hurry. Otherwise parathas might not cook well or get burnt too.
Cut it into triangles and enjoy.
Serve hot with loads of butter on top alongside raita and pickle.

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