I've nothing to boast about my rotis or chapathis, they invariably turn into papads. Which is why I don't usually venture into making fancy rotis or parathas. Until I started making DK's sweet potato rotis. They always turn out soft and yummy and remain that way even for next day lunch. Since they taste good and also good for health, I've been making them quite frequently.
So finally I wanted to try my hands on making aloo-paratha and instead of using a filling to make them, I grated the aloo and used whipped cottage cheese instead of water to bind the dough making them soft and nutritious. Here's the recipe:
Recipe inspired from Saffron Hut's Aloo-Paratha recipe:
Aloo (Potatoes) - 3 medium
Whole wheat flour (Atta) - 3 cups
Cottage cheese (I used whipped) - 1 - 11/2 cups (or as needed for Kneading :-D)
Salt - 1 tsp
Red chilli powder - 1/2 tsp (or more to taste)
Garam Masala - 1/2 tsp (or more to taste)
- Pressure cook potatoes until very tender (or boil them). Let them cool; mash them (or grate) along with 1 cup of cottage cheese** (if using small curd cottage cheese, then use the food processor for mixing the dough; or blend it to make it smooth before kneading into the dough).
- Add atta along with salt, red chili powder & garam masala. Add more cottage cheese as needed and knead the dough until smooth. Alternately use a food processor to knead the dough, makes lives much easier.
- Cover with a damp cloth and let rest for 1/2 hr.
- Pinch off a lemon size ball of dough, roll into 6-8" circle (don't have to be super thin).
- Cook both sides on a hot tawa (griddle) brushing with little bit of oil.
This Aloo paratha stack is my entry to Click-Stacks.
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