Aloo Paratha Recipe

Ingredients

• For the dough: For the dough:
• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 3 medium-sized potatoes, boiled and mashed 3 medium-sized potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon amchur (optional) 1/2 teaspoon amchur (optional)
• Salt, to taste Salt, to taste
• Fresh coriander leaves, chopped (for garnish) Fresh coriander leaves, chopped (for garnish)
• For cooking: For cooking:
• Ghee or oil, as needed Ghee or oil, as needed

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the whole wheat flour and salt for the dough. Gradually add water and knead until a smooth and pliable dough is formed. Cover and let it rest for 15-20 minutes.
2. 2.
   In a separate bowl, mix together the mashed potatoes, chopped onion, green chilies, cumin seeds, coriander powder, garam masala, amchur (if using), and salt.
3. 3.
   Divide the dough into equal-sized balls and flatten them slightly. Take one dough ball and roll it into a small circle.
4. 4.
   Place a portion of the potato filling in the center of the rolled dough. Bring the edges of the dough together and seal the filling inside, forming a ball.
5. 5.
   Gently flatten the stuffed dough ball and dust it with flour. Roll it out into a circular paratha, approximately 6-7 inches in diameter.
6. 6.
   Heat a griddle or tawa over medium heat. Place the rolled paratha on the hot griddle and cook for a minute or until small bubbles appear on the surface.
7. 7.
   Flip the paratha and spread some ghee or oil on top. Cook for another minute, pressing gently with a spatula to ensure even cooking.
8. 8.
   Flip again and spread ghee or oil on the other side. Cook until both sides are golden brown and crispy.
9. 9.
   Remove the paratha from the griddle and repeat the process with the remaining dough and filling.
10. 10.
    Garnish the cooked parathas with fresh coriander leaves and serve hot with butter, yogurt, pickles, or chutney.

Treat your ingredients with care...

• Potatoes — Ensure that the boiled potatoes are well-drained and mashed thoroughly to avoid any lumps in the filling.
• Green chilies — Adjust the quantity according to your spice preference. Remove the seeds for a milder heat.
• Ghee or oil — Ghee adds a rich flavor to the parathas, but you can use oil as a substitute if desired.
• Fresh coriander leaves — Add them as a garnish for a burst of freshness.

Tips & Tricks

• Ensure the dough is well-rested to achieve a soft and pliable texture.
• Roll the parathas evenly to ensure even cooking.
• Apply ghee or oil generously while cooking for a crispy and flavorful result.
• Serve the parathas hot for the best taste and texture.
• Leftover parathas can be refrigerated and reheated on a griddle or in a toaster for a quick and delicious meal.

Serving advice

Serve the Aloo Parathas hot with a dollop of butter or ghee on top. Pair them with yogurt, pickles, or chutney for a delightful combination of flavors.

Presentation advice

Arrange the Aloo Parathas on a platter, garnished with fresh coriander leaves. Serve them folded or cut into quarters to showcase the golden brown exterior and the flavorful potato filling.