Aloo Parautha used to be our everyday lunch to school. It had been a while since I hadn't made this dish and past weekend I finally decided to make one. I have never tasted Aloo Parautha outside in restaurants or even at friends place. Therefore, recipe below is what I remember eating at home back in Nepal. Without any further due, below is the step by step process of preparing Aloo Parautha :) It is best when eaten with Nepali Style Chicken Curry (Recipe Here), Mutton Curry (Recipe Here), or Fried Lentil (Recipe Here).
Prep time: 30min(s) Cook time:15min(s) Total time: 45min(s) Things you will need:
Wheat Flour (4 cups)
Potato (2 medium sized, boiled, cleaned and peeled)
On a large bowl add flour and water and make a dough. Dough should be nice, soft, and fluffy.
On another deep dish add all of the remaining ingredients EXCEPT oil, fennel, and ajwain seeds.
Heat 1/2 cup oil. Fry ajwain and fennel seeds until deep brownish color.
Pour step 3 on top of step 2. Mash and Mix everything well.
Take small chunk of dough and 2 full table spoons of potato mixture. Slowly using your hand fill potato mixture into the dough. Try to pat and make the shape round using your hands and finally use dough roller to make final round shape.
From remaining 1/2 cup oil, heat 1/2 table spoon of oil on a flat non-stick pan. Cook Parautha until cooked evenly on both sides.
Repeat for rest of the remaining dough and potato mixture.
Done. Serve with Fried Lentil, Chicken Curry, or Mutton Curry. Yumminess! :D