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Aloo Paratha
A popular North Indian breakfast dish featuring whole wheat flatbread stuffed with a flavorful spiced mashed potato filling. Deliciously comforting and satisfying.
ð§ ææ
- 300 g Whole wheat flour (atta)(For the dough)
- approx. 150-180 ml Warm water(For the dough, adjust as needed)
- 1/2 tsp Salt(For the dough)
- 400 g Potatoes(Boiled until tender, peeled, and mashed thoroughly while still warm)
- 2 Green chilies(Finely chopped (adjust to spice preference))
- 1/4 cup Fresh cilantro(Finely chopped)
- 1 tsp Cumin seeds(Lightly toasted and crushed, or use ground cumin)
- 1/2 tsp Garam masala(Optional, for added warmth)
- to taste Salt(For the potato filling)
- for cooking Ghee or cooking oil(For cooking the parathas)
- for serving Yogurt(Plain or flavored)
- for serving Pickle or chutney(Optional)
- for serving Butter(Optional)
ðšâð³ äœãæ¹
- 1
Prepare the dough: In a large bowl, combine the whole wheat flour and salt. Gradually add warm water while mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.
â±ïž 10 minutes (kneading) + 30 minutes (resting) - 2
Prepare the filling: While the dough rests, combine the mashed potatoes, chopped green chilies, chopped cilantro, toasted cumin seeds (or ground cumin), garam masala (if using), and salt to taste in a bowl. Mix everything thoroughly until well combined. Taste and adjust seasoning if necessary. Divide the filling into 6 equal portions.
â±ïž 15 minutes - 3
Assemble the parathas: Divide the rested dough into 6 equal portions. Take one portion of dough, flatten it into a small disc, and dust lightly with flour. Roll it out into a small circle, about 4-5 inches in diameter. Place one portion of the potato filling in the center. Bring the edges of the dough together to enclose the filling completely, pinching to seal. Gently flatten the stuffed ball. Dust again with flour and carefully roll it out into a flat circle, about 6-7 inches in diameter, ensuring the filling is evenly distributed and doesn't tear through the dough. Repeat with the remaining dough and filling.
â±ïž 15 minutes - 4
Cook the parathas: Heat a flat griddle or tawa over medium heat (around 180°C / 350°F). Place one rolled paratha onto the hot tawa. Cook for about 1-2 minutes until small bubbles start to appear on the surface. Flip the paratha. Apply about 1/2 tsp of ghee or oil to the cooked side. Flip again and cook the other side, applying ghee/oil. Continue to flip and cook, pressing gently with a spatula, until both sides are golden brown with attractive crispy spots and the paratha is cooked through. This should take about 3-4 minutes per side. Repeat with the remaining parathas, adding ghee/oil as needed.
â±ïž 3-4 minutes per paratha
ð¡ ããã®ã³ã
- âEnsure the potato filling is not too wet, as this can make the paratha difficult to roll and cook.
- âSeal the edges of the stuffed dough very well before rolling to prevent the filling from leaking out.
- âRoll the parathas gently and evenly to avoid tearing the dough.
- âCook on medium heat to ensure the paratha cooks through without burning the outside.
- âServe hot for the best taste and texture.
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- Gobi Paratha (stuffed with spiced cauliflower)
- Paneer Paratha (stuffed with crumbled Indian cottage cheese)
- Mooli Paratha (stuffed with spiced radish)