Wednesday, 8 July 2015

Aloo Chapathi

Aloo Chapathi, is my favorite. Before and all I thought it is tough to prepare, takes long time and only expert can prepare it, once after i saw Aloo Chapathi recipe preparation in internet then i taught of trying it still i had a hesitation thought i made it perfect in my first attempt. My dad loves it. Presently he was making ready of my marriage menu after eating Aloo Chapathi, he included this to the menu. My mom also gave a credit that I have learnt cooking quickly and tasty. Now Aloo Chapathi prepared by me became my families favorite food. We started cooking Aloo Chapathi often in our home for dinner and break fast too.

Aloo Chapathi will tastes good with Onion Ratia.

Aloo Chapathi recipe Ingredients:

For aloo stuffing:
Potato : 5 no's (cut into halves)
Big Onion : 1 no's (very finely chopped) - optional 
Red Chili Powder : 3 - 5 tbsp
Cumin Powder : 1/2 tbsp  (Optional)
Jeera or Omam : 2 tbsp  (i used Omam) 
Coriander Leaves : 3 - 5 tbsp (Chopped)
Turmeric Powder : 1 tbsp 
Salt : To taste 
Oil : As required

For chapathi: 

Wheat flour - 1 cup

Oil - 1 tsp 
Salt - to taste
Water - as required

1. Take the wheat flour in a wide mixing bowl. Mix the required salt with the water. Add (salt mixed) water little by little to the flour and gather it to form a soft dough. The dough should be non sticky and soft. Once it done keep it aside and prepare the other ingredients and potato stuffing. 
2. Wash the potato well (3-4 times), cut into halves, add water and pressure cook it for 6 whistle. Once the whistle came allow it to cool naturally. 
3. Once the pressure releases, open the cooker drain water completely and peel the skin, put it in a bowl.
4. Add red chili powder, turmeric powder salt, cumin powder into the peeled potatoes,mash it well using your hand and keep it aside.
5. In a pan (kadai) heat oil and add Omam let it splutter. Add very finely onion's and fry it still the colour changes and ram smell leaves. 
 6. Add the mashed potatoes into the cooked onion's and stir it well. It will be little tough, thought continue stir to avoid charring. 
7. Once the onion mixes well add Coriander Leaves and give a quick stir and turn off the flame. set it aside.  
8. Make small and equal sized balls of the potato stuffing and (wheat) Chapathi dough. The chapathi dough balls should be bigger than the potato stuffing balls. The surface should be with raw wheat flour and chapathi dough should be dipped with the raw wheat flour. 
9. Roll the chapathi dough smaller and litter thicker. Keep the potato stuffing balls in the center 
10. Gather the dough from all the sides to the center. And flip it down side. 
11. Gently start roll into a thin chapathi. Apply wheat flour in between while rolling. Once it done heat the dosa tawa and place the chapathi carefully. 
12. Apply oil and cook both the sides of chapathi until it turns golden brown. 

Your Aloo Chapathi is ready to serve. 

Apply little ghee while serving

Serve hot with onion ratia and enjoy the taste of Aloo Chapathi...

Video :  How to stuff and roll the Aloo Chapathi...

Notes :
     The chapathi thickness is purely of your choice.
     For Chapathi dough instead of water you can use the whey water or any vegetable water.
     While frying Omam and Onion don't over fry or burn it.
      Give continuous stir in step 6 & 7 to avoid charring.
      Don't wash the potatoes in running or clod water, because it will become saggy and taste's low. Allow it to cool naturally once it cools down soon drain the water and peel it when it comes to room temperature. 
    Whistle count is purely depends upon your cooker. Tips: I used to off flame when ever no water  drains out from the cooker when the whistle comes. 
     While rolling don't press too much as you do for normal chapathi. Roll it gently. 

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