Aloo Paratha
Whip up a batch of homemade Aloo Paratha, the ultimate potato-stuffed flatbread. It's a satisfying morning meal or a hearty snack anytime.
Ingredients
- 2 cups whole wheat flour
- 0.75 teaspoon salt (for dough)
- 0.75 cup water (for dough)
- 4 medium potatoes
- 1 medium onion
- 2 green chilies
- 1 inch piece fresh ginger
- 0.5 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 0.75 teaspoon salt (for filling)
- 0.25 cup fresh cilantro leaves
- 4 tablespoons ghee or vegetable oil (for cooking)
Instructions
- To prepare the dough: In a large bowl, combine 2 cups whole wheat flour and 0.75 teaspoon salt. Gradually add 0.75 cup water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover the dough with a damp cloth and set aside for at least 30 minutes.
- To prepare the potato filling: Wash 4 medium potatoes thoroughly. Place them in a pot with enough water to cover them. Boil the potatoes until they are tender when pierced with a fork, approximately 15-20 minutes. Drain the water and let the potatoes cool slightly.
- While the potatoes are cooling, finely dice 1 medium onion. Finely chop 2 green chilies. Peel and finely chop or grate 1 inch piece fresh ginger.
- Once the potatoes are cool enough to handle, peel them and mash them thoroughly in a bowl using a fork or potato masher. Make sure there are no large lumps.
- Add the diced onion, chopped green chilies, and chopped ginger to the mashed potatoes. Add 0.5 teaspoon red chili powder, 0.5 teaspoon turmeric powder, 1 teaspoon ground coriander, 0.5 teaspoon garam masala, and 0.75 teaspoon salt. Finely chop 0.25 cup fresh cilantro leaves and add them to the mixture.
- Mix all the filling ingredients very well with your hands, ensuring the spices and vegetables are evenly distributed throughout the mashed potatoes.
- Divide the dough into 8 equal portions and roll each into a smooth ball. Divide the potato filling into 8 equal portions and shape each into a round patty.
- Lightly dust your work surface and rolling pin with whole wheat flour. Take one dough ball and flatten it slightly with your palm. Place one potato patty in the center of the flattened dough.
- Carefully bring the edges of the dough together around the potato patty, sealing it at the top to form a ball. Make sure the filling is completely enclosed.
- Gently flatten the stuffed dough ball with your hands. Then, using a rolling pin, carefully roll it out into a circle about 6-7 inches in diameter. Try to roll evenly to prevent the filling from coming out.
- Heat a flat griddle or Tawa over medium-high heat. Once hot, place a rolled paratha onto the hot griddle.
- Cook for about 1 minute or until you see small bubbles appearing on the surface. Flip the paratha.
- Apply 0.5 teaspoon ghee or vegetable oil evenly over the surface of the paratha. Cook for another 1 minute, then flip it again.
- Apply another 0.5 teaspoon ghee or vegetable oil to the other side. Press gently with a spoon or spatula around the edges and center to help it cook evenly and puff up. Cook each side for another 1-2 minutes until golden brown spots appear and the paratha is cooked through.
- Remove the cooked paratha from the griddle and keep it warm. Repeat the process for the remaining 7 parathas.
- Serve the hot Aloo Parathas immediately with plain yogurt, pickles, or a dollop of butter.