Cheesy Hariyali Aloo Paratha

• 份量: 5 servings
• 准备时间: 20 minutes
• 总时间: 40 minutes

配料

6 small Boiled Russet Potatoes

1 cup Shredded Mexican Blend Cheese

½ cup Finely Chopped Red Onions

¾ cup Finely Chopped Multi Color Peppers

½ cup Finely Chopped Cilantro

½ tsp Red Chili Powder

1½ tsp Cumin Coriander Powder

1 tsp Garam Masala

1 tsp Salt

1 tsp Dry Mango Powder

1 tsp Chaat Masala

2 tsp Thai Green Chili & Ginger Paste

½ tsp Turmeric Powder

1 tsp Lemon Juice

2 cup Whole Wheat Flour (a bit more to help roll the parathas, you can use rice flour to dust/roll the parathas too)

3 tbsp Oil (more to cook parathas)

½ tsp Salt

½ tsp Cumin Powder

1 handful Baby Spinach

Water, enough to make soft dough

¾ cup Plain Full Fat Yogurt

½ cup Plain Non Fat Greek Yogurt

¼ cup Sour Cream

½ tsp Salt

½ tsp Cumin Powder

½ English Cucumber

步骤

Boil 6 small russet potatoes. Once cool enough to handle with your hands, peel the skin off and mash up the potatoes. Do not over mash it, it starts to get sticky. Leaving some tiny chunks of potatoes adds amazing texture!

Cucumber Yogurt Raita

Shred english cucumber either with or without skin. Squeeze some cucumber water out.

Mix squeezed out cucumber with rest of the ingredients listed under "Cucumber Yogurt Raita" ingredients list. Mix well, keep it refrigerated until ready to use with parathas.

Make Spinach Roti Dough

Blench a handful of spinach by giving it a quick boiling water bath and then immediately ice water bath. Drain the water out and place blanched spinach in a blender. Blend it to smooth paste using ½ cup of water. Keep it aside.

Mix whole wheat flour, salt and cumin powder.

Add 2 tbsp of oil to the flour mix. Mix well until oil is evenly mixed.

Add spinach puree to the flour. Mix well until flour is evenly mixed with the puree.

Keep adding little water at a time to kneed a soft dough, just a little firmer than pizza dough.

Cover it and let it sit while we make the potatoes filling.

Make the Potatoes Filling

Mix boiled/mashed potatoes with onions, peppers, shredded cheese and all the spices listed under "Potato Stuffing".

Mix it well, do not over mix it. The onions and peppers tend to loose water due to salt.

Make even sized 10 balls. Keep them aside. Cover them with wet towel if there is a long time before making the paratha.

Roll the Paratha

Uncover the spinach roti dough. Add 1 tbsp of oil to it and kneed again till smooth.

Make even sized 10 dough balls. Cover them with wet towel if there is long time before making parathas.

Place dry whole wheat flour or rice flour in a small plate.

Dust one green dough ball with dry flour.

Start to roll it. Once half way rolled (double the size of potato filling ball), place one potato filling ball in the center.

Start to bring the edges together and pinch the dough ball, making sure the filling is nicely covered with the dough.

Discard the access dough you might have left after pinching it together.

Roll the dough ball between your palms and gently press it down between your palms to flatten it. Dust it with dry flour.

Start to roll it as thin or thick you desire.

Cook the Paratha

Once rolled out, place it on a hot tawa (flat pan).

Cook initial side on low/medium heat until you start to see light brown and white spots on the side facing the tawa.

Flip the paratha using a wide spatula.

Let the other side cook on low/medium heat for few second and then turn the heat up to medium/high.

Let it cook for another few seconds, until you start to see dark brown spots on the side facing the tawa.

Drizzle ½ to 1 tsp of oil on the side facing up and immediately flip it using a wide flatten spatula.

Cook the oiled side until it is nicely brown and crispy.

Drizzle ½ to 1 tsp of oil on the side facing up and immediately flip it using a wide flatten spatula.

Cook the other oiled side until it is nicely brown and crispy.

Take it off the stove and serve it with Cucumber Yogurt Raita!!