When making any Paratha, they should be cooked properly, you should not taste the raw dough.

The tava or the griddle should be medium hot.  If you sprinkle water on the tava, the droplets should dance and disappear right away.

Brush it with enough oil or ghee when frying the parathas, so that the dough gets cooked well and you see crisp brown spots.  An ideally cooked paratha would be evenly fried, well cooked with golden or dark brown spots.  Use a spatula to press the paratha edges so that the edges are cooked properly.

I use the no name brand whole wheat flour.

 

Ingredients

The Dough

• 1                      cup whole wheat flour
• 1                      tbsp oil
• 3/4                  cold water

• 8              oz almonds
• 4              oz desiccated coconut
• 1/2           tsp  ground cinnamon
• 1/2           tsp cardamom seeds
• 1/2           tsp ground nutmeg
• 2               tbsp sugar
• 1               egg white
• 1/4           cup oil or ghee for frying

Instructions

Rub oil in the flour, and make a nice soft dough using enough water.

Let the dough rest for at least 20 minutes.

In a food processor grind the filling ingredients to a fine paste.

1. Divide the dough into 5 balls.
2. Roll 1 ball to about 5 inches
3. Put the fill in the centre, take the edge and start pleating and bringing the pleats to the centre.Join the pleats together, the pleats have to be joined well otherwise there will be gaps while rolling and the filling will come out.
4. Sprinkle some flour and roll the paratha to about 6 inches.
5. Cook on a hot tava like a chapatti, when the bottom is partly cooked ( it will change the colour), flip the paratha.brush it with oil, flip it again, this time this side has to cook more.  Brush with oil and flip it again.
6. Turn it again once on both sides.
7. Serve it hot
8. Spread ir with butter, almond butter or condensed milk.

Aloo Paratha is a Popular breakfast of unleavened whole wheat bread stuffed with a spiced potato stuffing.  Aloo can be spiced to your taste and flavour.   Aloo Paratha is one of the most popular paratha from Punjab.  In Punjab the parathas are made with ghee and served with a dollop of butter.

Ingredients

The Dough

• 1                cup whole wheat flour
• 1                tbsp oil
•                   water as required for kneading

• 4               medium sized potatoes, boiled and mashed
• 1               jalepenio finely chopped
• 2               tbsp green onions finely chopped
• 1/4            tsp crushed black pepper
• 1/4            tsp garam masala
• 1/4            tsp crushed cumin
• 1/4            tsp citric acid or
•                  lemon juice to taste
• 2               tbsp finely chopped cilantro
• 1/2            tsp salt
• 2               tbsp oil for cooking

Instructions

Make the Dough.

1. Rub the oil in the flour and make a soft dough using enough water.
2. Let the dough rest for 20 minutes.

1. Boil the potatoes and peel them.
2. Mash the potatoes with a potato masher.
3. Add the rest of the ingredients and mix well.  Potato mixture should be very smooth.
4. Divide the dough into 5 balls.
5. Roll 1 ball to about 5 inches.
6. Make the potato mixture into the same size balls, flatten it a little.
7. Put the filling in the centre, take the edge and start pleating and bringing the pleats to the centre.Join the pleats together, the pleats have to be joined well otherwise there will be gaps while rolling and the filling will come out.
8. Sprinkle some flour and roll the paratha to about 6 inches.
9. Cook on a hot tava like a chapatti, when the bottom is partly cooked ( it will change the colour), flip the paratha.brush it with oil, flip it again, this time this side has to cook more.  Brush with oil and flip it again.
10. Turn it again once on both sides.
11. Serve it hot.

Serving suggestion.

Serve with yoghurt and, green chutney.