Amritsari Aloo Paratha

Ingredients

For the preparation of the Dough

• 3 to 4 cups of India Gate Whole Wheat Flour
• ½ teaspoon of Salt (Based on your taste)
• 1 tablespoon of Ghee
• ½ glass of water (Based on the need required for kneading the dough)

For the preparation of the Amritsari Special Masala

• ¾ to 1 tablespoon of Coriander Seeds
• ¾ to 1 tablespoon Melon Seeds
• ¾ to 1 tablespoon Cumin Seeds
• ¾ to 1 tablespoon Black Peppercorn

For the preparation of the Amritsari Aloo Stuffing

• 3 to 5 medium-sized Aloo/Potato
• 1 tablespoon of Amritsari Masala
• ¾ or ½ tablespoon of chili powder
• ½ tablespoon of chaat masala
• ¾ or 1 tablespoon of coriander powder
• ½ tablespoon of salt
• ¼ tablespoon of or carom seeds or ajwain
• ¾ or 1 tablespoon of Kasuri methi
• ½ tablespoon of fennel powder
• 1 ½ or 2 tablespoons of coriander leaves that are finely chopped.
• 1 finely chopped green chili (optional)

Ingredients for Dusting and Frying 

• India Gate Whole Wheat Flour (for dusting)
• Ghee

Directions

Step 1.

After washing and rinsing the aloo or potatoes properly, you are required to boil them. If you are using the pressure cooker to boil them then take a cup of water in the pressure cooker and place the potatoes in it. Put the pressure cooker on medium heat for 3 to 5 whistles. The number of whistles will vary depending on the number and size of the potatoes.

But if you are using an instant pot then pressure cook them for approximately 6 minutes to 7 minutes and then wait for the pressure to get released.

Step 2.

After peeling off the boiled potatoes, mash or grate them until it is a smooth layer. Make sure no hard pieces are left. If hard pieces remain it may tear the aloo paratha when you are flattening them.

Step 3.

Now let us prepare the Amritsari Special Masala. Except for the melon seeds, dry roast the other ingredients listed. They are Coriander Seeds, Black Peppercorn, and Cumin Seeds. Once this mixture cools down then coarsely grind along with melon seeds you kept aside.

Step 4. 

This step is the most important as now you are supposed to add the species and salts in proper proportions as it determines the taste of the aloo paratha. After mashing the potato chunks add the ingredients mentioned above for the preparation of the stuffings, one by one according to your taste.

Step 5.

Prepare the dough with the correct measure of Indian Gate Whole Wheat flour and water with a tinge of salt. 

To prepare the dough, take 2 cups of whole wheat flour and half a small teaspoon of salt, one tablespoon of oil, and half a cup of normal or lukewarm water in a large mixing bowl. Mix everything and keep adding small amounts of water whenever required to form a non-sticky, soft and fluffy dough. Continue kneading until the dough is soft and fluffy. 

Step 6.

Take a small amount of the mashed potato mixture and put it inside a small disc of the whole wheat flour dough and then seal it.

Step 7.

With the help of a rolling pin, flatten the dough in a circular shape with an equal thickness on all sides.

Step 8.

Heat a frying pan and add some refined oil or ghee or butter to it. Then fry the flattened raw flatbread. When it turns golden brown then take it down.

Step 9.

Serve the Aloo paratha with a side dish you think will enhance the taste of the latter. It can be pickles, yogurt, or even tomato sauce. Don’t forget to sprinkle the Amritsari Special Masala into the yogurt to make it taste even better.