Peri Peri Aloo Masala Paratha

To make Peri Peri Aloo Masala Paratha, start by heating oil in a pan and adding cumin seeds until they splutter. Then, sauté ginger and garlic paste until fragrant. Add spices like turmeric, red chili, coriander, and cumin powder, followed by boiled mashed potatoes and peri peri sauce. Mix well and incorporate chopped coriander leaves. Divide the dough, fill with the potato mixture, seal, and roll into flat circles. Cook on a tawa or skillet with ghee or oil until golden brown.

Yes, you can make Peri Peri Aloo Masala Paratha gluten-free by using gluten-free flour such as rice flour or a gluten-free all-purpose blend for the dough. The filling remains the same, so you can enjoy the spicy mashed potato goodness without gluten.

To store leftover Peri Peri Aloo Masala Paratha, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3-4 days. For longer storage, consider freezing them. Just make sure to separate each paratha with parchment paper to prevent sticking.

Peri Peri Aloo Masala Paratha pairs wonderfully with yogurt or raita to balance the spice. You can also serve it with pickles, chutneys, or a side salad for a complete meal. For a heartier option, consider serving it with a curry or dal.

If you don't have peri peri sauce, you can substitute it with sriracha or any hot sauce of your choice for a similar heat level. For the spices, feel free to adjust the amounts based on your taste preferences. You can also use fresh herbs like mint or parsley instead of coriander for a different flavor profile.