Aloo Paratha Recipe

You can make these tempting paratha for breakfast, lunch or dinner as well, they taste delicious any time of the day. In a large bowl, add two cups of wheat flour together with half a teaspoon of salt and one teaspoon of oil. Mix well and start adding water in small portions to knead the soft dough, knead the dough for about ten minutes until you get a smooth dough then cover the dough and set it aside for 20 to 25 minutes to rest.

Meanwhile, prepare the stuffing for the parathas and you will need about 5 boiled potatoes that are peeled and mashed then add in spices to the mashed potatoes including salt, coriander, red chilly powder, finely chopped green onions, coriander powder, ginger, and finely chopped green. Mix everything really well. Once the dough has set enough, oil your hands and lightly knead the dough then depending on how you want the dough, you can make big or small paratha, so cut the dough into the size that you want.

Roll the dough into a round shape then place it onto a lightly floured surface and using a rolling pin, roll the dough to a round shape about 3 to 4-inch diameter then top it with the stuffing equal to the quantity of the dough. Lift the dough from all sides and close the stuffing really well then flatten the dough to spread the toppings evenly in the dough.

Lightly dust the dough then with a rolling pin, roll the dough again to a round shape. Add some oil top a heated pan and place the paratha over it and let it start cooking from beneath for about two minutes then flip the other side and add some oil over the top of the paratha. Turn it do the oiled side can cook well while applying oil on the other side as well.

Your heat should be on medium, let the paratha get golden brown on both sides then take it out of the pan onto a plate and serve it warm. Parartahs are super tasty when served directly with any stew of your choice.

Ingredients;

For Dough;

• 400 grams (4 cups) Wheat flour
• 1 tbsp Oil

For stuffing:

• Potatoes – 400 grams (6-7 medium-sized)
• Coriander powder – one teaspoon
• 1/4 tsp Red chili powder
• 1/4 teaspoon Garam Masala
• 2 Green chili
• Ginger – 1-inch piece
• Coriander leaves – 2 -3 tbsp finely chopped
• Salt – as per taste
• Oil for cooking the patratha

Instructions;

1. First, boil the potatoes, put potatoes and a glass of water in the cooker and keep them on the gas and after one whistle, let the potatoes boil on low flame for 1-2 minutes, turn off the gas and after the pressure of the cooker is over, remove the potatoes from the cooker.
2. Add 2 teaspoons of oil to the flour and mix one-fourth teaspoon of salt. With the help of water knead the soft dough then cover the dough for 15-20 minutes to set.
3. Peel and boil the boiled potatoes and finely chop them. Add salt, red chili, garam masala, coriander powder, green chilies, ginger, and green coriander. Mix the spices well in the potatoes. This mashed potato is ready to be filled in the paratha, divide it into 12 equal parts.
4. Make 12 balls of dough and roll each ball with the help of a rolling pin, pour some oil on the rolled paratha and put a portion of potatoes in it, lift the paratha from all the sides and close it.
5. Flatten by pressing with fingers then roll it out into a diameter of 8 -9 inches with the help of a rolling pin.
6. Put the griddle on the gas, when the griddle is hot, apply a little oil on the griddle and now put the rolled paratha on the hot pan, flip the paratha from the bottom when it is roasted from the other side, apply oil on the upper side and roast the paratha on the other side.
7. Apply oil too while giving light pressure all around with a spoon or a spoon, roast the paranthas on both sides till they get crispy, brown spots.
8. Serve these parathas with any stew of your choice.