Ingredients for the Dough
- 2 Cups Whole Wheat Flour
- 1 teaspoon Salt (or as required)
- Water (to knead the dough)
- Cooking Oil or Ghee (for cooking)
Ingredients for the Filling
- 4 Potatoes (Aloo) (boiled and mashed)
- 1 Onion (finely chopped)
- 1 Inch Ginger (finely chopped)
- 2 Green chillies (finely chopped)
- 1/2 teaspoon Turmeric Powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Cumin Powder (Jeera)
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 2 Sprig Coriander (Dhania) Leaves (chopped)
- To begin making the Punjabi Aloo Proantah Recipe, first we will make the proantah dough.
- In a large bowl add in 2 cups of whole wheat flour and some salt. Use your fingers and stir in the salt into the flour. Add water a little at a time and knead to make soft, proantah dough.
- Knead proantah dough for a couple of minutes until the dough is smooth and elastic.
- Use the fold press and knead motion to make the dough smooth.
- Next add a teaspoon of oil to coat the proantah dough and knead little more.
- You want a proantah dough that will be soft smooth and not sticky. Divide the dough into 8 to 10 equal portions.
- Cover the dough and allow the it to rest until you get the filling ready.
- The next step is to make the filling for the aloo parathas. Mash the potatoes into a coarse lumpy texture with your fingers or a fork.
- Once mashed, add in the green chillies, onions, coriander leaves, salt to taste, cumin powder, coriander powder, dry mango powder, garam masala, turmeric powder and finally if you want it extra spicy, the red chilli powder.
- Using your fingers again, mix all the ingredients into the potatoes until well combined. Divide the aloo filling into 8 to 10 equal portions. This process of dividing and keeping the portions of aloo proantah dough and filling ready, helps you gauge the number of proantahs you can make and if you need more or less of the filling.
- The final step is to stuff the filling into the aloo proantah dough. Dust the proantah dough in dry wheat flour, flatten it with your finger and place it on a flat surface.
- Roll them out thin to approximately 3 inches in diameter circle.
- Take a portion of filling and place it in the center. Next gather the sides of the proantah dough and bring them together.
- Remove the little excess dough which pops out when you bring the edges together. Press the filled aloo proantah dough down.
- Dust the filled aloo proantah dough in some flour and roll it gently applying very little pressure.
- Roll it to desired thickness and proceed the similar way with the remaining portions of proantah dough and filling.
- Preheat a skillet on medium heat and place the filled aloo proantah. Allow it to cook on medium heat for about 30 to 45 seconds and flip over.
- Add this stage add a teaspoon of ghee or oil and spread it around. Flip again, so the oiled side can cook on the skillet. Spread a little more ghee and keep pressing the parathas while on the skillet to cook the proantah evenly from inside out.
- Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat as it allows the aloo proantahs to get a crisp on the outside.
- Once the aloo proantah is cooked transfer to a plate and serve hot. Serve Aloo Proantahs along with Aam Ka Achaar Recipe or homemade curd or Masala Chaas for your Breakfast .