Soft and Crispy Aloo Parathas

Kavita Ns
Kavita Ns @food_ish
Mumbai

#toc3 #breakfastrecipes # cookpadindia
#kidsrecipes #cheese #parathas #potatoes #aloorecipes
These Parathas are soft from inside and crispy from outside.
#food_ishkitchen

Soft and Crispy Aloo Parathas

#toc3 #breakfastrecipes # cookpadindia
#kidsrecipes #cheese #parathas #potatoes #aloorecipes
These Parathas are soft from inside and crispy from outside.
#food_ishkitchen

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Ingredients

20 minutes
10 parathas
  1. 8-10potatoes medium size
  2. as per taste Salt
  3. 2 cupswhole wheat flour
  4. 1 teaspoonAjwain seeds
  5. 1/4 teaspoonturmeric powder
  6. 1 teaspoonRed Chilli powder
  7. 1/2 teaspooncoriander powder
  8. 1/2 teaspooncumin powder
  9. 1 teaspoondry mango powder
  10. as required coriander leaves chopped
  11. as neededGhee or oil
  12. as per need Warm Water for kneading dough
  13. as required Dry flour for rolling the parathas

Cooking Instructions

20 minutes
  1. 1

    Boil the potatoes. Remove skin and mash the potatoes well.
    Add all the spices and coriander and mix together well.

  2. 2

    Mix salt and ajwain in flour and knead soft dough using warm water.
    Make lemon size balls of dough and orange size balls of the stuffing.
    Roll one dough ball into a puri. Apply some dry flour and place the potato stuffing ball in the centre.
    Bring the sides of the dough to the center and close the edges.
    Press with your fingers first and then roll using a rolling pin.
    Roll the paratha very lightly.

  3. 3

    Heat a pan. Cook the paratha from both the sides till nice golden brown color. Apply some ghee on both the sides to get a nice crispy texture.
    If you like cheese, the sprinkle some cheese on the top of the parathas while it is on the tawa till it melts.
    Serve hot with curd and pickle.

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Kavita Ns
Kavita Ns @food_ish
on
Mumbai
Connect with me on my insta handle : https://www.instagram.com/food_ishkitchen/I am a home chef, a SAHM, mother of two cuties. I love cooking, baking, food photography, experimenting new recipes and keeping hold of traditional recipes that I relished as a kid from my grandmother and mother's kitchen.
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