Aaloo Paratha

Name: Aaloo Paratha
Cuisine: British
Ingredients: For the dough:; 2 1/4 cups wheat flour; 2 tbsps oil; to taste Salt,; For the filling:; 2 1/2 cups boiled, peeled and mashed potatoes; 2 tsp oil; 1 tsp cumin seeds; 1/2 cup onions, finely chopped; 1 tbsp chillies, finely chopped; 2 tsp amchur powder; 1/2 tbsp ginger paste; to taste Salt,; Oil, for cooking

Rachna @cook_13571950

Leicestershire

Aaloo parathas are great for serving as breakfast, brunch, lunch, dinner. They just fit in anywhere, anytime. I normally serve them with yogurt, but you can serve them according to your preferences. I add less green chillies, but you can add according to your taste.

Rachna @cook_13571950

Saved

Ingredients

For the dough:
2 1/4 cupswheat flour
2 tbspsoil
to tasteSalt,
For the filling:
2 1/2 cupsboiled, peeled and mashed potatoes
2 tspoil
1 tspcumin seeds
1/2 cuponions, finely chopped
1 tbspchillies, finely chopped
2 tspamchur powder
1/2 tbspginger paste
to tasteSalt,
Oil, for cooking

Saved

Steps

1

For the dough, combine wheat flour, oil and salt, mix well. Use warm water to make a semi stiff dough. Cover the dough and let it rest.
2

For the filling, heat oil in a pan and add cumin seeds, once they crackle, add onions and saute on medium heat for 2 minutes.
3

Add green chillies and ginger paste and saute on medium heat for 2 minutes.
4

Add mashed potatoes, amchur powder and salt. Mix well and saute on medium heat for 2 minutes.
5

Take the pan off the heat and let the mixture cool down.
6

Divide the mixture into small portions, (I can make around 12) and roll into balls with your palms.
7

Divide the dough and roll into balls with your palms (you'll need 12 of these).
8

Roll the dough into a circle of 4" diameter and place the ball of the filling into the centre.
9

Bring together all the sides of the dough into the centre to cover the filling and seal tightly.
10

Dust some flour onto the surface and roll out the dough into a circle of 6" diameter.
11

Heat a pan on medium and cook the paratha, brush oil on both the sides and cook until golden brown spots appear on both the sides.
12

Parathas are ready to be served with yogurt.