Today, we're excited to share a recipe that's close to our heart - Aloo Parota, with a special touch from our kitchen at Banglar Rannaghor. I know how the traditional method can be daunting, but fear not! We've simplified it, keeping the soul of the dish intact. Imagine soft, golden-brown bread stuffed with a perfectly spiced, aromatic potato filling, made with ingredients you probably already have. This recipe is all about bringing the authentic flavors of back home into your kitchen with ease and joy. Perfect for a cozy family meal, it's a dish that promises comfort and delight in every bite.
Ingredients:
Maida/AP Flour: 1½ cups
Atta/Whole Wheat Flour: ½ cup
Ajwain: A big pinch
Salt: ½ tsp
Warm Water: About ¾ cup
Cooking Oil: 1 tsp
Boiled Potatoes: 750g (approximately 3 medium-sized)
Freshly Ground Coriander Powder: 1 tbsp
Red Chili Powder: 1 tsp
Cumin Seeds: ¼ tsp
Finely Chopped Green Chilies: 2
Chopped Coriander: 3-4 tbsp
Kalijeera: ½ tsp
Mustard Oil (optional): 1 tsp
Ghee: 1 tbsp for cooking
Onion or Chutney for serving
Dough Preparation:
In a bowl, mix 1½ cups of maida, ½ cup of atta, a big pinch of ajwain, and ½ tsp of salt.
Gradually pour in about ¾ cup of warm water, kneading into a smooth dough.
Add 1 tsp of cooking oil and knead further, dusting with a bit of flour to achieve the right consistency.
Cover with a damp cloth or kitchen towel and set aside.
Potato Mixture:
In a separate bowl, grate or mash 3 boiled potatoes.
Add 1 tbsp coriander powder, 1 tsp red chili powder, ¼ tsp cumin seeds, 2 finely chopped green chilies, 3-4 tbsp chopped coriander, ½ tsp kalijeera, 1 tsp salt, and 1 tsp mustard oil (optional).
Mix thoroughly with your hands.
Assembling and Cooking:
Divide the dough into 8 equal balls. Work with one ball at a time, keeping the others covered.
Roll each dough ball into a disc.
Place a portion of the potato mixture on one disc, leaving the edges clear.
Cover with another dough disc and seal the edges with water, pressing gently with fingers.
Heat a tawa or pan over medium heat.
Cook the parota for a few seconds on one side, then flip.
Spread 1 tbsp of ghee over the parota, flip again, and cook, pressing the edges or corners with a spatula.
Once cooked, serve hot with onions, chutney, or enjoy plain.
Pro Tips:
This full-proof recipe ensures a clean cooking process. By sealing the potato mixture between two dough discs, the parota remains intact, preventing the filling from spilling out and messing up the cooking surface.
It's a simple and efficient technique, perfect for enjoying delicious, homemade aloo parota with your family in no time!