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Aloo Paratha Recipe

Aloo Paratha Recipe offered to Krishna with coriander leaves and chutney on the side.
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Hare Krishna Aloo Paratha is a delightful and hearty dish, inspired by the principles of bhakti yoga. This paratha recipe combines simple, wholesome ingredients to create a delicious stuffed bread that can be enjoyed at any time of day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

Ingredients

Scale

For the Dough:

  • 2 cups whole wheat flour (atta)
  • 1/2 teaspoon salt
  • Water, as needed
  • 1 tablespoon oil or ghee

For the Filling:

  • 3 medium potatoes, boiled and mashed
  • 1 green chili, finely chopped
  • 1-inch ginger, grated
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • Fresh coriander leaves, chopped (optional)
  • Salt to taste
  • Ghee or oil for cooking

Instructions

Prepare the Dough:

  1. Mix Ingredients:
    • In a large bowl, combine whole wheat flour and salt. Gradually add water and knead to form a soft, pliable dough. Add a tablespoon of oil or ghee and knead again. Cover and let the dough rest for 20 minutes.

Prepare the Filling:

  1. Cook Spices:
    • In a pan, heat a little oil and add cumin seeds. Once they splutter, add chopped green chili and grated ginger. Sauté until fragrant.
  2. Mix Potatoes:
    • Add the mashed potatoes, coriander powder, garam masala, turmeric powder, and salt. Mix well and cook for a few minutes until the spices are well combined. Stir in chopped coriander leaves if using. Let the mixture cool.

Assemble the Parathas:

  1. Divide Dough:
    • Divide the dough into 8 equal portions and shape them into balls.
  2. Stuff Parathas:
    • Roll out each dough ball into a small circle. Place a portion of the potato filling in the center, then fold the edges over the filling to seal. Gently roll out the stuffed dough into a flat paratha.

Cook the Parathas:

  1. Heat the Tawa:
    • Heat a tawa or flat griddle over medium heat.
  2. Cook Parathas:
    • Place the rolled-out paratha on the hot tawa. Cook until golden brown spots appear on both sides, brushing with ghee or oil as needed.
  3. Serve Hot:
    • Serve the aloo parathas hot with yogurt, pickle, or your favorite side dish.

Notes

  • Variation: Add finely chopped onions to the potato filling for added flavor and texture (omit if strictly following a no-onion, no-garlic diet).
  • Storage: Store any leftover parathas in an airtight container in the refrigerator for up to two days. Reheat before serving.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/breads/aloo-paratha-recipe/