There’s hardly any Indian who’d not swear by the love of aloo paratha. This is one of the most popular recipe of India and Pakistan. It is simple, delicious and filling. If you love potatoes, this is one recipe you should definitely try.
Wheat dough is stuffed with mashed potatoes and spices, and then cooked with ghee or oil till they’re crisp. You can serve aloo paratha with curd or chutney of your choice.
- Potatoes – 4 (boiled and mashed)
- Onion – 1 (finely chopped)
- Ginger – 1tbsp (juliennes)
- Salt as per taste
- Green chillies – 2 (chopped)
- Red chilli powder – ½ tsp
- Roasted cumin powder – 1tsp
- Coriander leaves – 1tbsp (finely chopped)
- Wheat or all-purpose flour (atta or maida) – 4 cups
- Salt – a pinch
- Oil – 1tsp
- Water as needed
Oil or ghee for frying
Knead the dough with the given ingredients. Make sure the dough is not too hard or too soft. Keep it covered with a wet cloth for 15 minutes.
Combine the ingredients for stuffing and mix everything well. Make small balls out of the mixture.
After 15 minutes, divide the dough into 4 equal parts.
Roll out one part with a rolling pin into a small chapatti.
Place one ball of stuffing in the middle. Gather all the corners of the dough and cover the stuffing properly.
Once the dough covers the stuffing, gently press it in the middle to make sure that the stuffing is distributed evenly.
Roll out the chapatti. Don’t try to prepare huge chapattis as the stuffing may come out.
Heat a tawa or pan and place the chapatti gently. Once it’s cooked, gently turn it over and apply oil or ghee. Fry both sides and repeat the procedure with rest of the dough and stuffing. The quantity should yield 4 aloo parathas.
Serve hot with curd or chutney.
1) Make sure the potatoes aren’t too watery for the stuffing. Squeeze out the water completely after boiling or the stuffing will come out of the parathas.
2) If your potatoes are too watery, add a teaspoon of flour to it. The water will get soaked by it.
3) Add black salt, roasted cumin powder and red chilli powder to the curd before serving. The paratha tastes even better with masala curd.