Aloo Paratha

Aloo Paratha :

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum L. The word "potato" may refer either to the plant itself or to the edible tuber. Potatoes were introduced outside the Andes region approximately four centuries ago, and have since become an integral part of much of the world's food supply. It is the world's fourth-largest food crop, following maize, wheat, and rice.
The English word potato comes from Spanish patata. The Spanish Royal Academy says the Spanish word is a compound of the Taino batata (sweet potato) and the Quechua papa (potato).
The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc.
The potato is best known for its carbohydrate content.

Now we are going to prepare the most widely spread breakfast Aloo Paratha.

                                         Aloo Paratha recipe

Recipe Cuisine: Indian |  Recipe Category: Dinner/breakfast
Prep Time:20 mins    |  Cook time: 10 mins     |  Serves: 3

Ingredients For the dough :

                                                      

Salt  - 1/4 tbsp

Wheat Flour/Atta - 1 cup

Sugar - 1/4 tbsp

Butter - 1/2 tsp (optional)

                                Ingredients For the Filling:

Aloo / potatoes - 3 nos

Onion - 1 chopped

oil -to fry

Coriander leaves - little

Turmeric powder - 1/4tbsp

Chilly powder - 1/4 tbsp (or) Green chilly - 2 nos

Asafoetida / Hing - 1 pinch

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 Method:

• First boil the aloos well and mash it finely. Chop the onions finely and set aside.
  


• Take the flour add the needed salt, sugar and butter and mix well. Mix it a soft dough as for paratha and make it to small balls. .
  
• Take a pan and add  1 tsp oil when its hot, Add the chopped onions, and saute well with turmeric powder, salt and chilly powder. U can also use green chillies chopped finely; in that case skip chilly powder. Add asafoetida and mix well.
  
• Now add the mashed potatoe to this and mix well. Saute fro few mins. 
  
• Now once the filling is warm, roll it into lemon sized balls. The size should be 1 diameter lesser than your atta dough balls.
  
• Take one ball and roll it flat into a small circle and place the filling  at the centre of the circle and fold it from all sides into a money bag.
  

• Now pat the money bag and roll it into a circle paratha. Roll it softly with full care. Fry the parathas on tawa on a medium heat, with oil on all sides.
  
• Now the Parathas are ready to be served with chutney or dressing yoghurt.!!!