Aloo paratha

Aloo Paratha

Recipe by Content Writer

4 Serves
45 mins
V
Veg
Medium
Mildly Spicy

Wheat based flatbread stuffed with boiled potatoes and spices. This is a staple breakfast meal in North India, especially in Punjab.

Methods

1
For the dough – Add salt to the wheat flour, combine, slowly add water and oil to form a soft yet slightly firm dough. Cover with a damp cloth or paper towel and let it rest for 15 – 20 mts.
2
For the stuffing – Halve the potatoes and cook in a pressure cooker for 1 – 2 whistles or any pan adding enough water, until soft. Remove the peel and mash completely. Combine it with all the other ingredients numbered 5 to 13, and mix well. Your stuffing is ready. (For an extra taste, you can saute the aloo mixture in 1.5 tbsp oil for 6 – 8 minutes until fried well)
3
Roll the stuffing and the dough to equal-sized balls.
4
Now take one atta ball. Dip into dry whole wheat flour and roll to form a 3″ diameter circle. Place a stuffing and bring the edges of the dough to the center and cover the stuffing.
5
Dust the working surface with some atta flour and roll out the stuffed dough to form a circle.
6
Heat a tawa and once its hot, place a paratha and let it cook for 15 secs. Flip the paratha and let it cook for a few more secs. Once light brown spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted. 6 Serve hot with any curry of your choice or yogurt and pickle.

Ingredients

2 cups
2 tbsp
As required
As required
4
1/2 tbsp
1 tbsp
1/2 tbsp
1/4 tbsp
2-3
2 tbsp
1/2 tbsp
1/2 tbsp
2 tbsp
To serve

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