A traditional Indian flatbread stuffed with a spiced potato filling, perfect for breakfast or brunch.
Ingredients
For the Dough
- 2cupswhole wheat flour
- 1/2tspsalt
- 1tbspoil or ghee
- Water (as needed to form a soft dough)
For the Filling
- 2piecepotatoes, boiled and mashed
- 1piecesmall onion, finely chopped (optional)
- 2piecegreen chillies, finely chopped (optional, adjust to taste)
- 1/2tspcumin seeds
- 1/2tspturmeric powder
- 1/2tspred chilli powder
- 1tspcoriander powder
- 1/2tspgaram masala
- 1tbspfresh coriander leaves, chopped
- Salt to taste
How to make Aloo ka Paratha
Prepare the Dough
In a large bowl, mix the flour, salt, and oil.
Gradually add water and knead to form a soft and smooth dough.
Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Prepare the Filling
In a mixing bowl, combine the mashed potatoes with the chopped onions (if using), green chillies, cumin seeds, turmeric powder, red chilli powder, coriander powder, garam masala, fresh coriander leaves, and salt. Mix well.
Shape the Parathas
Divide the dough into equal-sized balls.
Roll out one ball into a small circle, about 4-5 inches in diameter.
Place a generous spoonful of the potato filling in the centre.
Fold the edges of the dough over the filling to seal it, pinching together to form a ball again.
Gently flatten the stuffed ball with your hands or rolling pin into a 7-8 inch circle, being careful not to let the filling spill out.
Cook the Parathas
Heat a tava or non-stick skillet over medium-high heat.
Place the rolled paratha on the hot tava.
Cook for about 1-2 minutes until small bubbles appear on the surface. Flip it over.
Spread a little oil or ghee on the surface and cook until golden brown and crispy. Flip again if necessary to ensure even cooking.
Serve
Serve hot with yogurt, pickle, or a side of your choice.
Tips & Tricks
Ensure the dough is soft and smooth to make rolling easier.
Adjust the spice level in the filling according to your taste.
Use a non-stick skillet to prevent the parathas from sticking.
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