Aloo Paratha

Name: Aloo Paratha
Cuisine: Indian
Ingredients: For stuffing:; 4 Aloo/potatoes( Small); 1 Onion( Small); Few Coriander leaves; 1 tsp Coriander powder:; 1 tsp Cumin powder; 1 tsp Red chilli powder: or green chilies(Optional); 1 tbsp Oil:; as per taste Salt; 1 tsp Cumin seeds:; For outer layer/wheat dough:; 1 cup Wheat flour:; 1/3 cup Water or as required; 1 pinch Salt; 1 tsp Ghee; 1 tbsp Wheat flour for rolling parathas; as required Ghee/oil for roasting parathas

Akshaya Kumbham @cook_15907616

Aloo paratha is a traditional breakfast recipe in Punjabi cuisine and now became popular across India. It is very healthy and filling breakfast for winter mornings. Parathas are stuffed with boiled and mashed potatoes adding spices.

Akshaya Kumbham @cook_15907616

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Ingredients

Forstuffing:
4Aloo/potatoes( Small)
1Onion( Small)
FewCoriander leaves
1 tspCoriander powder:
1 tspCumin powder
1 tspRed chilli powder: or green chilies(Optional)
1 tbspOil:
as per tasteSalt
1 tspCumin seeds:
For outer layer/wheat dough:
1 cupWheat flour:
1/3 cupWater or as required
1 pinchSalt
1 tspGhee
1 tbspWheat flour for rolling parathas
as requiredGhee/oil for roasting parathas

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Steps

1

Take potatoes, rinse well with water and peel the skin. Chop them into big pieces and pressure cook them adding little water for 3 whistles. Transfer them into a bowl.
2

Now heat Kadhai, add oil. When oil becomes hot add cumin seeds, chopped onion, green chilli and coriander leaves. Sauté till the onion pieces turn into translucent.
3

Now add Garam masala, cumin powder, required amount of salt and coriander powder.
4

Mix well and add boiled and mashed potatoes. Mix thoroughly and sauté for two minutes. Now the stuffing is ready to make parathas.
5

Meanwhile prepare dough adding required amount of water to the wheat flour. Keep aside for 15-20 minutes and make equal sized round balls.
6

Prepare roti using rolling pin and stuff it with stuffing and roll it again to make parathas.
7

Roast them on both sides using tawa drizzling oil/ghee. Likewise prepare all aloo parathas.
8

If you find difficulty in stuffing and rolling, make thin chapatis and spread the stuffing evenly on one chapati and cover it with another one and seal it.
9

After roasting transfer the aloo parathas onto a serving plate. Serve them with onion raita/curd/pickle. Delicious!