Aloo ka paratha

Name: Aloo ka paratha
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups whole wheat flour; 2 boiled potatoes; 1 onion finely chopped; 2 green chillies chopped; 1 tsp cumin seeds; 1 tsp red chilli powder; 1/4 tsp dried pomegranate seed (anardana) crushed; 2-3 tsp coriander leaves finally chopped; as required Water for kneading dough; 1/2 tsp salt or more if you require; as needed Ghee for shallow frying; as needed Yogurt, butter for serving; 1 Flat pan

Anu @cook_12262068

This is one of my favourite traditional breakfast dish as I am from Punjab and grown up by eating paratha everyday i.e aloo, onion, cauliflower, radish. Aloo is available every time and in almost every house. I like to eat my aloo paratha Jab woh flat pan se plate par eye aur butter us par slip karein

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Ingredients

30min

2 servings

2 cupswhole wheat flour
2boiled potatoes
1 onion finely chopped
2green chillies chopped
1 tsp cumin seeds
1 tspred chilli powder
1/4 tspdried pomegranate seed (anardana) crushed
2-3 tspcoriander leaves finally chopped
as requiredWater for kneading dough
1/2 tspsalt or more if you require
as neededGhee for shallow frying
as neededYogurt, butter for serving
1Flat pan

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Steps

30min

1

First Knead the flour by using water and make dough (dough shouldn’t be soft) and cover it with kitchen towel and now will make the filling.
2

Take the potatoes and boil them after it cool down Peel the boiled potatoes and mash with potato masher or you can use the grater. Don’t grate or mashed potatoes if they are hot or warm as they will come out from the chappati.
3

In the mashed potatoes, add onion, add green chilies, pomegranate seeds, red chilli powder, coriander leaves, salt, cumin seed. Combine to make a paste.
4

Now, take a small portion from the dough and make a ball out of it. Flatten it and dust whole wheat flour.
5

Now with the help of rolling pin make a circle of 4 to 5 diameter. Now, add the potato filling on the top of the circle.
6

Now join the edges together and start pleating and bring the pleates in the centre to form a ball and there will the extra dough in the centre which come on the top, remove that dough as I like every bite of paratha with potato filling and so I remove the top as shown in the photo.
7

Dust wheat flour on both sides and roll it into the circle of the 7 to 8 diameter and just shape like chapati as shown in the photo
8

Take a flat pan, put on the gas stove on medium heat as when the pan heat up put the potato filled chapati on the hot pan.
9

When the base is partially cooked flip it and cooked from the other side.
10

Now apply ghee on the top of the paratha and flip it and apply the ghee on the another side.
11

Now cooked it and make a crisp from both sides.
12

Your aloo paratha will be ready and serve it with yogurt and butter.