Aloo Paratha
Savor a timeless breakfast favorite - Aloo Paratha. Enjoy flavorful seasoned potatoes encased in warm flatbread, perfectly complemented by a cool yogurt dip or chutney!
Ingredients
Aloo Mixture / Potato Filling
- 2-3 Potatoes medium
- 1 - 1 ½ tablespoon Coriander seeds crushed
- ½-1 teaspoon Crushed chilli flakes to taste
- ½ teaspoon Ajwain / Carom Seeds
- ½ teaspoon Cumin powder
- ½-1 teaspoon Amchur powder/dry mango powder optional, see notes
- Salt as per taste
Paratha / Flatbread
- 2 cups flour roti atta or all-purpose flour
- ½ teaspoon Ajwain/carom seeds
- ½ teaspoon Cumin powder
- ½-1 cup lukewarm water
- 2-3 tablespoons neutral oil
- Salt to taste
Instructions
Aloo Mixture / Potato Filling
- Boil the potatoes and cool them completely
- Once cooled, grate or mash potatoes, ensuring no lumps remain.
- Add in the spices (coriander, carom, chili, and amchur powder) and mix well. Keep aside until ready to stuff the parathas.
Paratha / Flatbread
- In a large bowl, add in the flour, ajwain (carom seeds), and cumin powder.
- Add in 2-3 tablespoons of oil. Mix well, then slowly add some lukewarm water, starting with a 1/2 cup, and adding a few tablespoons at a time (up to 1/4 cup), until a dough forms.
- Cover with a dish towel and set aside for at least 20 minutes.
- When ready to make the roti, knead the dough for a few minutes. Then divide it into 4-5 equal pieces, about the size of tennis balls.
- Take one portion and roll it out into a 2-3 inch circle. Add 2-3 tablespoons of the potato mixture into the center. Then carefully fold the other sides into the middle so that the potato is completely covered by the dough.
- Try not to have any air trapped otherwise it will break out while making paratha
- Lightly flatten the stuffed ball with your palm, and then sprinkle some flour to the top.
- Lightly roll out the dough into a larger circle (about 5-6 inch diameter) in the paratha shape.
- Preheat a skillet/frying pan or tava on medium heat.
- Transfer rolled paratha onto the skillet on medium heat on a preheated.
- Cook the roti for a minute. Flip the roti, and let the other side cook for a minute.
- Add oil /ghee on the cooked side, flip and add ghee/oil on the other side and cook till both sides are fully cooked (about a couple of minutes).
- Serve fresh, along with green chutney or plain yogurt.
Notes
- Lemon juice can be used in place of amchur powder/dry mango powder for a slightly tangy flavor
- The potato mixture can be made in advance. Cool completely and store in the fridge for 3-4 days.
- You can also par-cook the paratha in advance. Once the parathas are par-cooked in step 11, take them off the stove. When you're ready to serve, heat them on the frying pan with a little bit of oil or ghee brushed on both sides of the paratha.