Aloo Paratha
Ingredients
For dough
- 2 cups wheat flour
- ¼ tsp salt
- 2 Tbsp oil
- water for kneading
For aloo stuffing
- 3 potatoes/aloo boiled & mashed
- 1 tsp ginger paste
- 2 chilis finely chopped
- 2 Tbsp coriander finely chopped
- ½ tsp coriander seeds
- ¼ tsp ajwain/carom seeds
- 1 tsp chilli powder
- ½ tsp cumin powder
- ½ tsp garam masala
- ¾ tsp aamchur
- ½ tsp salt
Other Ingredients
- wheat flour for dusting
- oil for roasting
Instructions
Make dough
- In a large bowl take 2 cup wheat flour and ½ tsp salt. Mix well.
- Add water as required and start to knead.
- Now add 2 tbsp oil and start to knead well.
- Knead to a smooth and soft dough.
- Grease with oil and rest for 20 minutes.
Make aloo stuffing
- In a large bowl take 3 potatoes, 1 tsp ginger paste, 2 chilis, 2 Tbsp coriander and ½ tsp coriander seeds.
- Add ¼ tsp ajwain, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¾ tsp aamchur and ½ tsp salt.
- Mix well making sure all the ingredients are well combined.
Make aloo paratha
- After the dough has rested for 20 minutes, knead slightly.
- Now pinch a ball sized dough and roll about 4 inches in diameter.
- Place a ball sized prepared aloo stuffing in the centre.
- Take the edge and start pleating bringing it to the centre.
- Also join the pleats together and secure tight pinching off excess dough.
- Sprinkle some wheat flour and roll slightly thick.
- On a hot tawa, place the rolled paratha and cook for a minute.
- Flip the paratha when the base is partly cooked (after a minute).
- Brush with oil / ghee and press slightly. Flip again once or twice till both the sides are cooked properly.
- Serve hot aloo paratha with sauce, raita, or pickle.
Notes
Recipe inspired by Hebbar's Kitchen