Amritsari Aloo Paratha is one of the popular Street Food available and a common breakfast dish offered by the Street vendors.The regular Aloo Paratha is made with basic spices and mashed aloo. Whereas this version of paratha has the special Amritsari spic mix added.
When Vaishali had shared it for Raksha Bandhan special breakfast, I have been eagerly waiting to make it.
I totally skipped the fact that Vaishali mentioned about the outer layer being made with all purpose flour and flaky with the dough is like a puff pastry. Each layer is greased with ghee, made into a big ball and again from that they pinch out smaller balls.
Had I remembered it ahead, I would have surely done it the same way. After having made with the regular wheat flour, I once again read the post to realize this mistake. No issues, I am all for making it again with that part included!
The paratha comes out really good and is spicy because of the special spice mix added to the potatoes. I was so glad that Vaishali was able to decipher the spice mix masala. As she said the clicks hardly convey how delicious it was. That platter is even more special because I have served it with a North Indian Mixed Vegetable Pickle that Vaishali got for me. Hubby dear always tells me that I should be serving the parathas with North Indian Pickles and not the spicy Andhra Pickle, which is more dominating.
This was one delicious breakfast or as in our case, our dinner!
For the second day of Breakfast across different places, I have this sinful Amritsari Aloo Paratha.
Step By Step Pictures
Amritsari Aloo Paratha
For the Outer Layer
4 cups Wheat Flour
Salt to Taste
1 tbsp ghee
Water as required to knead
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Black Peppercorn
1 tsp Melon Seeds
4 large Potatoes boiled, mashed
4 Green Chili finely chopped
1/2 tsp Garam Masala
1/4 tsp Amchur Dry Mango powder
2 tbsp Coriander Leaves finely chopped
1 tbsp Mint Leaves finely chopped
1 tsp Amritsari Masala
Salt to taste
Except for melon seeds, dry roast the rest of the ingredients listed under Amritsari Masala. Once it cools down, coarsely grind along with melon seeds.
For the stuffing
Slash and microwave the potatoes for 8 mins.
Add all the ingredients listed and mix well.
Divide the dough into equal balls.
Making the Paratha
Divide the dough into 6 equal balls
Press on the sides, keeping the center little thick.
Place the stuffing and enclose on all sides.
Dust and gently roll out the parathas into a 6 inch discs.
Heat a tawa, grease with oil and cook the paratha on both sides.
Sprinkle the Amritsari masala and serve with curd, and pickle