Yields:
1 Serving
Difficulty: Medium
Aloo Paratha is a dish Indian bread dish. A dough is made using wheat flour. This dough is stuffed with a potato filling. Aloo Paratha is often made for breakfast in most of Northern India, especially in Punjab. It is often served with fresh cream, butter or yogurt.
Ingredients
-
Paratha Dough
- Potato Filling
- For making aloo parathas
Instructions
-
Paratha Dough
- Take the wheat flour onto a large plate or bowl, add salt, 1 tsp. oil & mix well.
- In the centre of the bowl, dig a small hole and add enough water, little by little (about 3/4 cup) to make a dough. Knead the flour into a dough. Rub a little oil or ghee all around and keep covered for about 20 minutes. Potato Filling
- Boil potatoes in a large pot with skin on. Cool, drain water and mash well. Add salt to taste, finely chopped green chillies and coriander leaves and mix well. For making aloo parathas
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Divide the mashed potato filling into 8 equal sized balls as the dough.
- Heat a griddle/tava or pan (prefarably non stick) and keep it on medium heat.
- Take a ball of dough and with the help of a rolling pin, roll it out into a medium circle, dusting a little flour while you roll. Brush a little ghee or oil on this round.
- Place the stuffing ball on the center of the circle, then collect the edges of the circle, seal and make a ball, press it little and give a shape of the small flat circle.
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Coat it again with dusting flour and roll it out gently and give a circular shape like a regular paratha.
- Place it on a heated tawa/griddle and cook on medium flame. When you see tiny bubbles rising on the surface, turn it over.
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Spread ½ teaspoon oil/melted ghee around its edge on both sides with the help of spatula and cook for a minute each side. Repeat flip and cook process until light brown spots appear on both sides.
- Serve aloo paratha with yogurt, dollop of white butter and some garlic chutney or pickle of your choice.