Hara Masala Aloo Paratha (Halal Recipe)

Ingredients:

 

For the Dough:

• 2 cups whole wheat flour
• 1/2 teaspoon salt
• 1 tablespoon oil or ghee
• Warm water (as needed for kneading)

For the Hara Masala Aloo Filling:

• 4 medium-sized potatoes, boiled and mashed
• 1 cup fresh coriander leaves, finely chopped
• 1/2 cup mint leaves, finely chopped
• 2-3 green chilies, finely chopped
• 1 inch piece ginger, grated
• 2 tablespoons finely chopped green onions
• 1 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon chaat masala
• 1/2 teaspoon amchur (dried mango powder)
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon lemon juice

For Cooking:

• Oil or ghee for shallow frying
• Butter for serving (optional)

Instructions:

Prepare the Dough:

1. In a large mixing bowl, combine whole wheat flour and salt.
2. Add oil or ghee and mix well with your fingertips until the mixture resembles breadcrumbs.
3. Gradually add warm water and knead into a soft, pliable dough.
4. Cover with a damp cloth and let it rest for at least 30 minutes.

Prepare the Hara Masala Aloo Filling:

1. In a bowl, add the mashed potatoes.
2. Add finely chopped coriander leaves, mint leaves, green chilies, grated ginger, and green onions.
3. Add cumin seeds, garam masala, chaat masala, amchur powder, turmeric powder, and salt.
4. Sprinkle lemon juice and mix everything thoroughly.
5. Taste and adjust seasoning if needed.

Make the Parathas:

1. Divide the dough into golf ball-sized portions (about 8-10 balls).
2. Divide the filling into equal portions matching the number of dough balls.
3. Take a dough ball, dust it with flour, and roll it into a small circle (about 3 inches in diameter).
4. Place one portion of the filling in the center of the circle.
5. Bring the edges of the dough together and seal it well, covering the filling completely.
6. Gently flatten the stuffed ball with your palm.
7. Dust it with flour and carefully roll it into a circle about 6-7 inches in diameter. Be gentle to avoid tearing.

Cook the Parathas:

1. Heat a tawa or flat pan over medium heat.
2. Place the rolled paratha on the hot tawa.
3. Cook for about 30 seconds or until small bubbles appear on the surface.
4. Flip the paratha and apply a teaspoon of oil or ghee around the edges and over the surface.
5. Press gently with a spatula and cook until golden brown spots appear.
6. Flip again and apply oil or ghee on the other side.
7. Cook until both sides are evenly cooked with golden brown spots.
8. Remove from the tawa and keep warm.
9. Repeat the process with the remaining dough and filling.

Serve:

• Serve hot with yogurt, pickle, or a side of your choice.
• You can also top with a small pat of butter for extra richness.

Tips:

• Ensure the potatoes are completely cooled before mixing with other ingredients.
• If the filling seems too wet, add a tablespoon of breadcrumbs or dry flour to absorb excess moisture.
• The key to a good paratha is maintaining medium heat - too hot and the paratha will burn before cooking through; too low and it will become dry and hard.
• Keep the cooked parathas covered with a cloth to keep them soft and warm.

Enjoy your homemade Hara Masala Aloo Parathas!