ALOO PARATHA

ALOO PARATHA, a popular stuffed flatbread recipe made with wheat flour and spicey potato filling. It is a perfect flatbread recipe for lunch and dinner, but can also be served for morning breakfast too. It does not need any side dish or condiments, but taste great with mint chutney, mayonnaise or with thick yogurt.

It’s a basic simple recipe which is made in every household in India. Just some boiled mashed potatoes, mixed with spices and then stuffed in the dough, which is then rolled and pan-fried. Some people like to grate the potatoes for more texture, I just go the traditional way and mash the potatoes.

This aloo paratha is vegan. So you may use oil to fry the parathas. A lot of people love their parathas with ghee or butter but when it comes to my paratha, I prefer them with oil and keep them vegan.

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Course Main course

🍴Servings 6

Prep Time 20 minutes

Cook Time 20 MINUTES

🕥ToTAL Time 40 minutes

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INGREDIENTS :

For Masala

Potatoes - 1/2 kg

Onion - 2

Ginger paste - 1tsp

Garlic paste - 1tsp

Green chilli paste - 2 tsp

Coriander leaves - 3tbsp (finely chopped)

Curry leaves - 2 tbsp

Mint leaves - 3 tbsp

Mustard seeds - 1/2 tsp

Cumin powder - 1/2 tsp

Garam masala - 1/2 tsp

Red chili powder - 2 tsp

Turmeric powder - 1/2 tsp

Salt - as needed

Oil - (To cook the paratha)

For Dough

Wheat flour - 1/2 kg

Oil - as needed

Salt - as needed

water - To knead the dough

PREPARATION :

∆ In a bowl mix together whole wheat flour (atta), oil and salt. Add water little by little and mix.

∆ Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.

∆ Divide the dough into 12 equal parts.

To make the filling:-

∆ Potatoes are boiled, peeled, and then mashed. Keep it aside.

∆ Heat a pan, add 3tbsp oil, add mustard seeds. When mustard seeds start spluttering add curry leaves and saute onion followed by ginger paste, garlic paste, green chili paste and Salt. Saute well till the raw aroma of ginger and garlic dissipates.

∆ Once the mixture is properly sauteed add the spice powders (turmeric powder, garam masala powder, cumin powder, red chilli powder ) stir till the raw smell of spice is gone on low-medium flame.

∆ Then add mashed potatoes, coriander leaves and mint leaves and mix well.

∆ Mix till everything is well combined. The stuffing is now ready. Switch off the stove.

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ASSEMBLING:

1. Take one of the dough balls and using your rolling pin roll it into a circle. Place 2-3 tablespoons of stuffing in the center. Don’t overfill else it will be difficult to roll.

2. Bring all the edges together and pinch to seal the edges.

3. Flatten the dough ball using your hands.

4. Now using your rolling pin, roll the dough to a circle of 7-8 inch diameter.

5. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.

6. Transfer the rolled paratha onto the hot tawa. Cook the side for a few minute and then flip over. Apply oil on the half-cooked side and flip again.