Aloo Paratha (Stuffed Potato Flatbread)
Aloo paratha is more than just a breakfast food; it's a cozy embrace encased in layers of golden goodness. Stuffed with a spicy mashed potato interior, this popular North Indian flatbread is fried until the outside is golden and crisp and the center is still soft.
Equipment
- Rolling board and pin
- Bowl for Mixing
- Tawa
- Masher
- Spatula
Ingredients
- 1 Cup Whole wheet flour
- 1 tsp oil
- salt
- Water
For Stuffing
- 2 Medium Patato
- 1 Green chili
- 1/2 tsp cumin seeds
- 1/4 tsp red chili powder
- 1/2 tsp garam masala
- 1/4 tsp mango powder (Amchur Powder)
- salt for test
- 1 tbsp chopped corinder leaves
For Cooking
- Ghee or Oil for rosting
Instructions
Dough Preparation
- Mix whole wheat flour, salt, and water to knead a soft dough. Add a little oil and keep it covered for 15 minutes.
Make Filling
- Mix mashed potatoes with all stuffing ingredients. Mix thoroughly until smooth.
Roll & Divide
- Divide the dough and stuffing into equal parts. Roll out a small disc of dough, place filling in the center, seal edges, and flatten gently.
Roll paratha
- Dust with flour and roll the sealed dough ball into a round paratha.
Rost Paratha
- Heat a tawa on medium flame. Place the paratha on it and cook on both sides with ghee/oil until golden brown and crisp.
Serve Hot Paratha
- Please Serve hot with butter, curd, or your favorite pickle.
Notes
Make sure the potatoes are thoroughly boiled and chilled to avoid mushy stuffing.
Add finely sliced onions on top for extra flavor if you'd like.
Use oil for a vegan version or ghee for a traditional Punjabi flavor.
Resting the dough makes it softer and more pliable.