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Aloo Paratha Help

Discussion in 'Recipe Central' started by Vale, May 8, 2019.

  1. Vale

    Vale New IL'ite

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    Hi ladies, today I tried to make aloo paratha for the first time. I followed this video tutorial on YT

    Unfortunately the parathas I made were too thick :(
    Since I'm Italian, I never saw anyone making it so I'd like to have some advices:
    - how much do you mash the potatoes? Do you leave some pieces or they must be very fine?
    - I added some chopped onions to the potatoes, maybe they also created some space in the paratha...?
    - how thin is the dough before cooking? Maybe nearly transparent?

    Another question: how do you cook it to not let it burn? Do you flip it often? I only flipped it once per side and it was a little burned.

    My boyfriend (who is south Indian) said his mum doesn't make it stuffed, instead she mixes the potatoes together with the dough....before doing as he said I'd like to make a good stuffed one.

    Thanks for any help,
    Vale
     
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  2. SinghManisha

    SinghManisha Platinum IL'ite

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    The potatoes should be well cooked ( no peices) and completely smashed. The onions need to be chopped very finely, you can also exclude it
    The outer dough should not be too soft , also critical is the amount of potatoes you use for the filling. The outer dough need not be transparent thin.
    Parathas need to be pan fried on low to medium flame ( I turn them over at least 5-6 times). I also like to cover the paratha in the pan with lid sometimes.
    I like the potatoes mixed in the dough version, easier and turns out much better for me.
     
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  3. deepideepi

    deepideepi Silver IL'ite

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    Hi,
    - I mash potato to a fine paste and mix some onion, green chilli, coriander leaves, salt, chaat masala
    - stuffed parathas are supposed to be thicker than normal roti.
    - Mixing potato with flour would result sticking while rolling and it won't taste gud if there is less potato.
    - i prefer one handful of dough with two table spoon of potato filling in one paratha.
    - if tawa is too hot keep flipping paratha until golden brown.
    hope i cleared ur dought
     
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  4. Vale

    Vale New IL'ite

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    Thanks, I'll try both versions
     
  5. Vale

    Vale New IL'ite

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    Thanks for the tips, I'll keep the flame lower , this time was definetly too hot
     
  6. Amica

    Amica IL Hall of Fame

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    @Vale, we have more aloo paratha making tips here: Thin Aloo Parathas?

    Try grating the boiled potatoes. It will give you the perfect consistency every time.
    .
     
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  7. kveena

    kveena Platinum IL'ite

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    Follow the recipe and tips given by chef in this video and you will do fine.I was able to get it right the 1st time I tried!
     
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  8. Vale

    Vale New IL'ite

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    Thanks, I'll watch that video
     
  9. Vale

    Vale New IL'ite

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    Thanks
    @Amica
    for the advice, I'll check that discussion too
     
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  10. kveena

    kveena Platinum IL'ite

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    We usually find stuffed paratas and layered paratas (plain or spiced) with no stuffing.A combination of layers and stuffing is unique and rare.Here is an interesting way of doing it.

    Vahchef's Stuffed Parat paratha (using boiled egg as stuffing)

    Just replace boiled & grated egg with boiled & grated potatoes to make a layered and stuffed Aloo Paratha.
     

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