Aloo Paratha
Aloo Paratha is a traditional Indian flatbread stuffed with a flavorful mashed potato filling, seasoned with spices and herbs. It's crispy on the outside, soft on the inside, and often served with yogurt, butter, or pickles, making it a popular comfort food for any meal.
Ingredients
For the Dough
- 1 cup whole wheat flour (atta)
- Water (as needed)
- A pinch of salt
- 1 teaspoon oil
For the Filling
- 2 medium-sized potatoes (aloo), boiled and mashed
- 1 small onion, finely chopped (optional)
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 2 tablespoons fresh coriander leaves, chopped
- Salt, to taste
- ½ teaspoon garam masala (optional)
- ½ teaspoon red chili powder (optional)
For Cooking
- Ghee or oil, for frying
Instructions
1. Prepare the Dough
- In a mixing bowl, combine the whole wheat flour and salt. If using, add the oil.
- Gradually add water, kneading until the dough is soft and pliable.
- Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
2. Prepare the Filling
- In another bowl, mix the mashed potatoes with the chopped onion, green chilies, ginger, cumin seeds, coriander leaves, salt, garam masala, and red chili powder.
- Ensure all ingredients are well combined. Adjust the seasoning according to your taste.
3. Roll the Parathas
- Divide the dough into 4 equal balls.
- Take one ball and flatten it slightly. Dust it with a little flour to prevent sticking.
- Roll it out into a small disc (about 4-5 inches in diameter)
- Place a generous tablespoon of the potato filling in the center.
- Gather the edges of the dough over the filling, pinching them together to seal it completely.
- Gently flatten the stuffed ball and dust with flour again. Roll it out into a circle, about 7-8 inches in diameter, being careful not to let the filling ooze out.
4. Cook the Parathas
- Heat a tawa or a skillet over medium heat.
- Once hot, place the rolled paratha on the tawa. Cook for about 1-2 minutes until small bubbles form on the surface.
- Flip the paratha, and apply a little ghee or oil on the cooked side. Cook for another 1-2 minutes.
- Flip again and apply ghee on the other side as well. Cook until both sides are golden brown and slightly crispy.
- Repeat the process for the remaining dough and filling.
5. Serve
- Serve hot with yogurt, pickles, or butter on the side.
Notes
Tips:
- For a richer flavor, you can add a pinch of ajwain (carom seeds) to the filling.
- Ensure the potatoes are well-mashed to prevent lumps in the paratha.
- Adjust spices according to your preference for a milder or spicier taste.