Aloo paratha

Name: Aloo paratha
Total time: 3600 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 3-4 medium potatoes, boiled and mashed; 1-2 green chilies, chopped finely; 1/4-1/2 teaspoon kashmiri red chilli powder or deghi mirch, optio; 2-3 teaspoons finely chopped coriander leaves, optional; as required oil or ghee, for roasting parathas; as required Salt; 1 tablespoon oil or ghee; 2 cups whole wheat flour; 1/2 teaspoon salt or add as required; as required water

Winple Fernandes e Patel @cook_25469725

Popular Indian breakfast. One of the most popular paratha recipe from Punjab, India.

Winple Fernandes e Patel @cook_25469725

Popular Indian breakfast. One of the most popular paratha recipe from Punjab, India.

Saved

Ingredients

1 hour

8 servings

3-4medium potatoes, boiled and mashed
1-2green chilies, chopped finely
1/4-1/2 teaspoonkashmiri red chilli powder or deghi mirch, optio
2-3 teaspoonsfinely chopped coriander leaves, optional
as requiredoil or ghee, for roasting parathas
as requiredSalt
For Dough
1 tablespoonoil or ghee
2 cupswhole wheat flour
1/2 teaspoonsalt or add as required
as required water

Saved

Steps

1 hour

1

First boil the potatoes and peel them. You can boil or steam the potatoes in a pressure cooker.
2

Mash the potatoes with a potato masher.
3

The potatoes should be mashed very well. There should be no lumps or small pieces in it.
4

Now add the chopped green chilies, garam masala powder, red chili powder and salt.
5

Mix the spice powders and green chilies with the mashed potatoes very well.
6

In another bowl or pan, take whole wheat flour (atta).
7

Add salt, oil and about half of the water.
8

Bring the mixture together and knead into a smooth soft dough.
9

Cover and keep the dough aside for 30 minutes.
10

Pinch a medium ball dough. Roll and flatten it. Dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter.
11

Place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.
12

Take the edge and start pleating as well as bringing the pleats in the center.
13

Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.
14

Sprinkle some flour and roll this version of aloo paratha to about the same size as that of a chapati or roti.
15

On a hot tawa place the paratha. When the base is partly cooked, flip the alu paratha.
16

Spread some ghee on the cooked part.
17

Spread some ghee on the other side too. A well roasted aloo ka paratha will puff up.
18

You can also press the paratha edges with a spoon, so that they are fried well.
19

You can now serve the aloo paratha directly from the tawa straight in the serving plate.
20

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