Recipe for Aloo paratha


7 | 40 Minutes | by Grishma Doshi

A popular breakfast favourite consumed in the Northern parts of India.

Synonyms : Paratha stuffed with a flavourful potato stuffing



PREPARING TIME

15 Minutes

COOKING TIME

25 Minutes

FOOD TYPE

Vegetarian

TOTAL Servings

3

INGREDIENTS

  • 1 Cup Wheat Flour (Aata)
  • 2 Pieces Potatoes (Washed, boiled and peeled)
  • 2 Tablespoons Coriander Leaves (Dhania) (finely chopped)
  • 1 Teaspoon Lemon juice (Nimbu ka ras)
  • 1 Teaspoon Sugar (Shakar)
  • 1 Teaspoon Green Chillies (Hari Mirch) (finely chopped)
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Red Chili Powder
  • 1 Teaspoon Ginger (grated)
  • 2 Tablespoons Oil
  • Salt to taste
  • Wheat Flour for rolling

For serving

  • 2 Teaspoons Butter (Makhan)

METHOD

For the Dough

  1. Combine wheat flour, 1 tsp oil and salt in a deep bowl. Mix well and knead it into a smooth and soft dough using enough water. Grease the dough with 1/2 tsp oil and cover with a muslin cloth. Keep aside for 15- 20 minutes at room temperature.

For the stuffing

  1. Take boiled and peeled potatoes in a bowl and mash it till no chunks of potato remains.
  2. Add green chillies, garam masala, salt, red chilli powder, lemon juice, sugar, grated ginger and chopped coriander leaves. Mix well and keep aside.

To proceed

  1. Divide the potato mixture and the dough in 6 equal parts and form a ball like shape.
  2. Take one portion of the dough and roll it into a Roti that is of 5" in diameter using a little dry flour.
  3. Place one part of the stuffing in the centre of the Roti and start wrapping the ball by lifting all sides of the rolled circles towards top, seal the edges and again give it a round ball shape.
  4. Gently press the stuffed ball on rolling board and dust some dry flour on it.
  5. Roll out into a circle of 6" diameter and aprrox 1 cm thick.
  6. Heat a pan on low flame and roast the Paratha using enough oil.
  7. Repeat these steps to make 5 more parathas.
  8. Serve hot with butter on top.

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