Aloo Paratha

Name: Aloo Paratha
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 2 and 1/4 cups of wheat flour; 1 tbsp melted ghee; as per taste Salt to taste; 2 1/2 cup boiled, peeled and mashed potatoes; 2 tbsp melted ghee; 1/2 tsp cumin seeds; 1 large onion (finely chopped); 1-2 green chillies (finely chopped); 2 tbsp chopped coriander leaves; 2 tsp amchur; 1/2 tsp coarse coriander powder; 1/2 tsp cumin powder; 1/2 tsp chilli powder; as per taste Salt to taste

Basna Bidisha Bal @cook_28848534

What makes these whole wheat aloo Paratha so appealing is the soft and tasty filling of potatoes flavoured with peppy spice powders and crunchy onions. Green chillies enhance the taste of the aloo Paratha.
Aloo Parathas taste best when served hot with pickles or curd.
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Basna Bidisha Bal @cook_28848534

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Ingredients

30 minutes.

2 people

2and 1/4 cups of wheat flour
1 tbspmelted ghee
as per tasteSalt to taste
For the aloo Paratha stuffing
2 1/2 cup boiled, peeled and mashed potatoes
2 tbspmelted ghee
1/2 tspcumin seeds
1large onion (finely chopped)
1-2green chillies (finely chopped)
2 tbspchopped coriander leaves
2 tspamchur
1/2 tspcoarse coriander powder
1/2 tspcumin powder
1/2 tspchilli powder
as per tasteSalt to taste

Saved

Steps

30 minutes.

1

In a mixing bowl combine whole wheat flour,ghee and salt. Mix well. Add water and make a semi - stiff dough. Keep aside.
2

Heat ghee in a kadhai. Add cumin seeds. When the cumin seeds crackle add chopped onions and Saute for 2-3 minutes. Now add chopped green chillies, coarse coriander powder, amchur powder, cumin powder and salt to taste. Mix well and cook on medium flame for 2-3minutes.
3

Now add mashed potatoes and mix well. Cook for 4-5 minutes. Now add red chilli powder. Mix well. Then add chopped coriander leaves. Mix well. Then saute for 1-2 minutes. Now stuffing is ready.
4

To make aloo Parathas divide the dough into 10 equal parts. Roll a portion of the dough into a circle of 4". Put the little amount of stuffing at the centre and spread slightly. Bring together all the sides in the centre and seal properly. Roll again into a circle about 150 mm (6") diameter circle with a little flour.
5

Heat a tawa put the Paratha. Just after 1 minute flip to another side. Put 1 tsp ghee on each side of Paratha and spread all over the Paratha. Cook until light brown spots appear on both sides.
6

Repeat the above-mentioned procedure with dough and stuffing to make remaining parathas. Serve hot with pickles or curd.