Aloo Paratha
Whole wheat flat bread stuffed with spiced potatoe filling and pan fried until golden. A delicious vegetarian and vegan recipe.
Ingredients
Dough For Parathas
- 2½ cups Atta (Whole Wheat Flour)
- ½ tsp Salt
- 1 tbsp Oil
- Water as required
Potatoe Filling
- 5-6 Medium Potatoes
- ¼ cup Chopped Coriander
- 2-3 Green Chillies (Finely Chopped)
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Anar dana Powder See Notes
- ½ tsp Ajwain (Carom Seeds)
- 2 tbsp Kasuri Methi (Dried Fenugreek Leaves)
- 1 tsp Salt
- Oil/ghee for frying
Instructions
Dough Prep
- In a wide bowl add atta flour along with salt and oil. Gradually add water and mix it using hands.
- Keep adding water around a table spoon each time while kneading the flour. Once the dough starts to form knead it until its smooth and pliable.
- Cover the dough preferably with a damp tea towel. Rest the dough in the fridge for around 30 minutes.
- Note: You can also make the dough in stand mixer
Potatoe Filling
- Boil the potatoes with skin. Insert a skewer to check if they are done. Allow them to cool slightly and then peel the skin off.
- In a mixing bowl mash, the potatoes and add all the spices and herbs. Mix it to combine well.
Assembly and Cooking
- Divide the dough in 6 equal parts and roll them to make a smooth ball. You can also make 8 portions if you prefer smaller parathas.
- In a small bowl take some atta flour and roll the prepared dough ball in it. Dust some flour on a clean surface and using the hand flatten the dough ball slightly.
- Using the rolling pin roll the dough into a small disc around 4 inches in diameter.
- Put the stuffing in the middle leaving around 1 inch on the edges. Pull the edges over and pinch them to seal the dough and form a ball.
- Dust some more flour on the surface and flatten the ball slightly. Roll it using rolling the pin. Apply gentle pressure while rolling. Keep rotating the paratha continuously while rolling to ensure even thickness. Dust flour as required to prevent it from sticking.
- Heat a cast iron pan (tawa) or a nonstick pan, once it's hot reduce the heat to medium low. Gently lift the paratha and transfer it to the pan.
- Let it cook for a minute, using a spoon spread oil all over and then flip the paratha over. Allow it to cook for a minute, it should fluff up if its rolled properly without cracks. Spread oil on other side to too. Flip again and cook the other side. Keep flipping and moving it around until its nice and golden on both sides.
- Serve immediately with yoghurt/raita or pickle.
Notes
- You can substitute it with amchur powder. If you can't find either it can be skipped as well.