Aloo Wala Paratha

Name: Aloo Wala Paratha
Total time: 1800 s
Yield: 4 Paratha's
Cuisine: Pakistani
Ingredients: Kneaded flour; 2 medium potatoes boiled and mashed; 1 green chilli paste; 3 cloves garlic paste; 2 tbspn fresh coriander chopped; 1/2 tsp chilli flakes; 1/2 tsp roasted crushed Cumin; 1 tsp dried fenugreek leaves; 1/4 tsp garam masala powder; Salt to taste; 1/2 tsp black pepper powder; 1/2 coriander powder; Oil as required; Butter as required

Sumreen Farooq @Sf_kitchen2012

Bahawalpur

AssalamOAlaikum 🌹
#mentorship
Aloo Paratha is a delicious shallow fried stuffed bread popular among all generations of people. Contrary to popular belief, Punjabi aloo paratha can be easily prepared at home as this recipe uses ingredients that are found in every Pakistani kitchen. Plus, the detailed instructions with step by step photos will make it a breeze to cook like an expert.

Sumreen Farooq @Sf_kitchen2012

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Ingredients

30 minutes

4 Paratha's

Kneaded flour
2medium potatoes boiled and mashed
1green chilli paste
3 clovesgarlic paste
2 tbspnfresh coriander chopped
1/2 tspchilli flakes
1/2 tsproasted crushed Cumin
1 tspdried fenugreek leaves
1/4 tspgaram masala powder
Salt to taste
1/2 tspblack pepper powder
1/2coriander powder
Oil as required
Butter as required

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Steps

30 minutes

1

To make the filling, mash the boiled potatoes and transfer to a bowl. Add chopped coriander, salt,green chili paste, crushed cumin, garlic paste, garam masala powder, fenugreek leaves, black pepper powder, coriander powder and red chili flakes.
2

Mix till everything is well combined. The stuffing is now ready.
3

Make two small balls from the dough. Flatten them and dust with whole wheat flour. With a rolling pin, roll them into about 4 to 5 inches diameter rounds. Try making both the rounds of the same size.
4

On one of the rolled dough circle, place the potato stuffing in the center and keep about 1 inch empty space from the sides.
5

Gently place the second circle on top.Press and seal the edges with your fingertips.
6

Dust some flour on the stuffed paratha and roll into a round of about the size of a normal roti or chapati. On a hot tawa (tawa or skillet or griddle) place the rolled paratha.
7

The tawa be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.When the base is partly cooked, flip the alu paratha.
8

Spread some ghee on the partly cooked part.
Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha.
9

Spread some ghee on this side too. A well made and well roasted aloo ka paratha will puff up.
Flip again once or twice till both the sides of aloo paratha are cooked properly. You should see crisp brown spots on the paratha.
10

You can also serve the aloo paratha directly from the tawa straight in the serving plate. Serve some extra butter on the side, along with mango pickle or lemon pickle or some yogurt.