Aloo Pyaz Paratha
These Aloo Pyaz Parathas are soft, fluffy flatbreads stuffed with a savory potato and onion filling. They're hearty for breakfast or a satisfying meal any time.
Ingredients
- 2 cups whole wheat flour
- 0.75 cup warm water
- 0.5 teaspoon salt (for dough)
- 2 tablespoons ghee or vegetable oil (for dough)
- 3 medium potatoes
- 1 large onion
- 1 green chili
- 0.5 inch ginger
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon coriander powder
- 0.25 teaspoon red chili powder
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon salt (for filling)
- 2 tablespoons fresh cilantro leaves
- 0.5 cup ghee or vegetable oil (for cooking paratha)
Instructions
- First, prepare the dough. In a large mixing bowl, combine 2 cups whole wheat flour and 0.5 teaspoon salt. Add 2 tablespoons ghee or vegetable oil and mix well with your fingertips until crumbly. Gradually add 0.75 cup warm water, kneading into a soft, pliable dough. Cover the bowl with a clean cloth and let it rest for at least 20 minutes.
- While the dough rests, prepare the potato filling. Wash 3 medium potatoes and boil them until tender, about 15-20 minutes. Peel the potatoes and mash them well in a bowl. Finely chop 1 large onion, 1 green chili, and grate 0.5 inch ginger.
- Heat 1 tablespoon oil in a small pan over medium heat. Add 0.5 teaspoon cumin seeds and let them splutter. Then add the chopped onions, green chili, and grated ginger. Sauté for 3-4 minutes until the onions turn translucent.
- Add the sautéed onion mixture to the mashed potatoes. Add 0.5 teaspoon salt, 0.5 teaspoon coriander powder, 0.25 teaspoon red chili powder, 0.25 teaspoon turmeric powder, and 2 tablespoons fresh cilantro leaves. Mix everything thoroughly to combine well, ensuring no large potato lumps remain.
- Divide the dough into 8 equal portions and roll them into smooth balls. Divide the potato filling into 8 equal portions as well. Take one dough ball, flatten it slightly, and place one portion of the potato filling in the center. Bring the edges of the dough together to seal the filling inside, forming a stuffed ball. Pinch off any excess dough.
- Lightly dust your work surface with whole wheat flour. Gently roll out each stuffed dough ball into a round paratha, about 6-7 inches in diameter, applying even pressure to prevent the filling from coming out.
- Heat a griddle or flat pan over medium-high heat. Place one rolled paratha on the hot griddle. Cook for about 1 minute until small bubbles appear on the surface.
- Flip the paratha. Drizzle 1 teaspoon ghee or vegetable oil around the edges and on top of the paratha. Cook for another 1-2 minutes until golden brown spots appear. Flip again and cook the other side, applying another 1 teaspoon ghee or vegetable oil, until both sides are well cooked and have golden brown spots.
- Remove the cooked paratha from the griddle and place it in an insulated container or on a plate. Repeat the process with the remaining dough and filling to cook all the parathas. Keep them warm until serving.
- Serve the hot Aloo Pyaz Parathas immediately. Garnish with a small dollop of butter on each paratha and serve alongside plain yogurt, a pickle, or a fresh mint chutney.