ALoo (potato) Paratha is an thick, soft and flaky Indian flatbread, that can be enjoyed at any time of the day. It originates from North India and a staple in many North Indian homes, Dhabas & restaurants. It is made with whole wheat flour, boiled potatoes, spices & herbsand served with Pickle and Yogurt.
5 cup wheat flour
1 tsp salt
water (for kneading)
4 tbsp oil
6 medium potatoes (boiled & mashed)
3 tsp chilli powder
1 tsp ajwain
3 tsp amchur
2 tsp cumin powder
2 tsp garam masala
2 tsp salt
1.5 tsp coriander seeds
5 green chillies finely chopped.
4 tsp of fresh ginger paste
5 tbsp coriander finely chopped.
how to make dough
Add 2 cups of wheat flour and 2 tsp salt to a large mixing bowl and mix well.
Add in water as needed and start to knead, then add in 2 tbsp oil and knead well to make a smooth and soft dough.
Cover the dough and leave for 10 mins.
how to make aloo stuffing for paratha:
In a large bowl place, the mashed potato, spices, green chillies and mix well ensuring all the ingredients are well combined.
how to make aloo paratha:
Get a ball sized dough and roll it out in 5 inches in diameter.
In the centre place a ball sized of the potato a stuffing and then take the edges of the dough and start pleating together and secure tight pinching off excess dough.Then sprinkle wheat flour and rollout the paratha, slightly thick.
Place the Paratha on a hot frying pan and cook the base for a minute and then flip it over to cook the other side. Keep flip the paratha once or twice more till both the sides are cooked properly.