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Aloo Paratha

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 2 cups whole wheat flour (atta) plus extra for dusting
  • 1/2 tsp salt for the dough
  • 1 tsp oil for the dough
  • warm water as needed, about 3/4 cup
  • 4 medium potatoes about 500 g, boiled, peeled and mashed
  • 2 green chillies finely chopped
  • 1 tbsp grated ginger
  • 2 tbsp fresh coriander leaves chopped
  • 1 tsp cumin seeds lightly crushed
  • 1 tsp coriander powder
  • 1/2 tsp amchur (dry mango powder)
  • 1/2 tsp red chilli powder
  • 1 tsp salt or to taste, for the stuffing
  • ghee or oil for roasting, as needed

Method
 

  1. Mix the flour, salt and oil. Add warm water gradually and knead into a soft, smooth dough. Cover and rest for 20 minutes.
  2. Mix all stuffing ingredients in a bowl. The mashed potatoes must be completely cool and dry.
  3. Divide the dough into 8 equal balls. Roll one ball into a small disc, place 2 tablespoons of stuffing in the centre, and gather the edges up and over to seal like a dumpling.
  4. Flatten gently, dust with flour, and roll out to a 7-inch circle with even pressure.
  5. Heat a tawa over medium-high heat. Place the paratha on it and cook 30 seconds until bubbles appear. Flip.
  6. Spread half a teaspoon of ghee on top, flip again, and press gently. Cook until both sides have golden-brown spots, 1–2 minutes per side.
  7. Repeat with remaining dough and stuffing. Serve hot with butter, curd and pickle.