Loading ...
Potato Paratha with a twist.
June 5th, 2008 Madhuram Posted in Roti/Parathas, Vegan Main Dishes | 
Print This Recipe
| 25 Comments »
I had a lot of mint at home and wanted to use it in a different way other than preparing chutney and pulav. Earlier I have made parathas too, grinding pudina, coriander and green chillies. So I wanted to try something new and came up with this idea of mixing it with the potato stuffing for the aloo paratha. The result was amazing. Not only did it taste good but the fragrance of the mint took it to another level.
Ingredients for the Paratha Dough:
All Purpose Flour (Maida) – 1 cup
Whole Wheat Flour – 1/2 cup
Salt – as per taste
Oil – 2 teaspoons
Ingredients for the stuffing:
Oil – 1 teaspoon
Mint (Pudina) leaves – 1 cup, coarsely chopped
Potatoes, medium size – 3, boiled and mashed
Garam Masala Powder - as per taste
Salt – as per taste
Juice of half a lemon
Procedure:
1. Combine the ingredients to prepare the dough. Add enough water to form a ball of dough, knead a couple of times and keep it covered for an hour.
2. To prepare the stuffing, add the teaspoon of oil in a frying pan and let it heat for a minute. Now add the mint leaves and sautee it for a while until it is wilted. Remove the pan from the stove and keep it aside.
3. Now to the mashed potato add the mint leaves, the remaining ingredients for the stuffing and combine together thoroughly.
4. Divide the paratha dough into lemon size balls and the stuffing into smaller size balls. I got 5 balls of dough for the above measurement.
5. Now roll each ball of dough into a small circle and place one ball of the stuffing and cover it with the dough and roll it back again.
6. Meanwhile pre heat the griddle (tava) and once the tava is hot, cook the parathas on both the sides, by adding little oil.
7. Enjoy it with yogurt and/or your favorite pickle.
My Notes:
1. I usually use only whole wheat flour for preparing parathas. Recently I saw this combination of all purpose flour and whole wheat flour, in a magazine. So I wanted to try it.
2. I grind coriander and green chilles and mix it with the the mashed potato to prepare potato paratha. This time I changed that too. The combination of mint, garam masala and the lemon juice was heavenly.
This is my entry to Srivalli’s Roti Mela.
Hetal of Isha’s Kitchen has passed me the Good Chat Blog Award. Thank you very much Hetal. Earlier she had also tagged me for a meme, 10 things I hate. I’m tagging my dear friend Dee for the same.
If you like my Finger Millet Sweet Dumplings, please vote for me here.
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
June 6th, 2008 at 5:57 pm
Hi Madhuram,
Thanks for dropping by. I love this paratha and your pictures. I can imagine the aroma that Mint would have let out, I love mint and try to use it as much as I can.
Thats true, the soup was so easy and delicious I am sure going to keep making it.
June 6th, 2008 at 12:42 pm
thanks for your wishes Madhu! Yes, I would be happy to share the award with you, dear!
June 6th, 2008 at 8:19 am
Ranji, it did taste very different good.
Sukanya, yes the aroma was very appetizing.
Bhags, thank you very much.
Sunita, I too love mint, just for the smell.
Pritya duo, thank you very much.
Anjali, you are right, I also don’t use all purpose flour in my cooking except for baking. But I think it’s ok once in a while, because the parathas were very soft. As for the nutritional info. both wheat flour and maida have the same calorific value, carbohydrates and protein. The only difference is with respect to the fiber content. Some brands of whole wheat flour have upto 5gms per 1/4 cup serving, but all purpose flour has none.
Cham, Arundathi, Hetal thanks. Actually my husband started eating the stuffing even before I could make the parathas. So prepare the masala more, it’s so delicious.
HappyCook welcome to my blog. Yes the aroma was unbelievable.
Vanamala, JZ thank you. Food blogging is definitely making me a little creative.
Uma, thank you. I’ll send you a mail shortly.
Madhavi, Divya, Laavanya yes it was very good.
Ashaji, me too. More than eating the mint, I just love the smell. Can’t get enough of it.
June 6th, 2008 at 5:35 am
Beautiful touch of Mint, always makes me happy just to smell those Mints!:))
June 5th, 2008 at 9:57 pm
I agree that the mint takes this to a new level… A friend of mine made it with quite a bit of mint and coriander and it was delicious.
June 5th, 2008 at 7:15 pm
Sounds too delicious madhu..
June 5th, 2008 at 5:30 pm
Awesome paratha Madhu, love the mint inside, something fresh huhhh, good going and keep rocking!!!
June 5th, 2008 at 1:58 pm
Lovely parathas, Madhu! Your pictures are just awesome. I am planning to buy a good camera soon, any suggestions?
June 5th, 2008 at 1:25 pm
i just loved all the pcitures in this post, crystal clear and beautiful…i am not very fond of mint flavor, but still, the pictures make me want it!
June 5th, 2008 at 11:55 am
wow lovely idea…i like the first picture