Aloo Paratha

Name: Aloo Paratha
Total time: 2100 s
Yield: 2 servings
Ingredients: 4 potatoes (boiled); 2 onions, finely chopped; 1 tablespoon chopped cilantro; 2 green chilies; 1/4 teaspoon black salt; 1/2 teaspoon salt; 1/4 teaspoon red chili powder; 1/2 teaspoon dried mango powder (amchur); 1/4 teaspoon turmeric powder; 1/2 teaspoon coriander powder; 1/4 teaspoon carom seeds (ajwain); 1/4 teaspoon dried fenugreek leaves (kasuri methi); 1/4 teaspoon ginger paste; 2 cups flour (about 250 grams); 1/4 teaspoon carom seeds (ajwain); Salt, to taste; 3-4 tablespoons ghee for cooking parathas; 3-4 tablespoons butter for topping parathas

Mamta Malav @cookmahi

kota

This is a popular North Indian breakfast dish. Even though it's often eaten for breakfast, it can be a complete meal on its own. Aloo Paratha tastes even better when served with yogurt and chutney. This is a quick and easy recipe made with potatoes and chopped onions.

Mamta Malav @cookmahi

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Ingredients

35 minutes

2 servings

4potatoes (boiled)
2onions, finely chopped
1 tablespoonchopped cilantro
2green chilies
1/4 teaspoonblack salt
1/2 teaspoonsalt
1/4 teaspoonred chili powder
1/2 teaspoondried mango powder (amchur)
1/4 teaspoonturmeric powder
1/2 teaspooncoriander powder
1/4 teaspooncarom seeds (ajwain)
1/4 teaspoondried fenugreek leaves (kasuri methi)
1/4 teaspoonginger paste
Dough for paratha
2 cupsflour (about 250 grams)
1/4 teaspooncarom seeds (ajwain)
Salt, to taste
3-4 tablespoonsghee for cooking parathas
3-4 tablespoonsbutter for topping parathas

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Steps

35 minutes

1

Grate the boiled potatoes. Add the chopped green chilies and ginger paste.
2

Mix in all the dry spices. Add the chopped onions and cilantro.
3

Mix the filling thoroughly.
4

In a bowl, combine the flour, salt, and carom seeds. Add water and knead to make a soft dough. Divide into portions, flatten each, spread a little ghee, fill with the potato mixture, and roll out into parathas.
5

Place the paratha on a hot skillet. Cook both sides with ghee until golden brown.
6

Top the parathas with homemade butter and serve hot with yogurt and mango chutney.