Aloo (potato) paratha
Prep Time:
30 Minutes
Cook Time:
30 Minutes
Ready In:
30 Minutes
For Dough:-
2 cups atta / whole wheat flour
Just over 1/2 cup water
1 tsp salt (or to taste)
A few drops of oil

For Aloo Filling:-
2 medium sized potatoes
1 tsp red chilli powder
1/2 tsp jeera / cumin powder
1/4 tsp ajwain / omam / carom seeds
1/2 tsp chaat masala (or garam masala)
1/2 tsp salt
A handful of coriander leaves, chopped fine
1. Make the dough first.

2. Boil and crush the potatoes

3. Mix all ingredients for the filling together

4. Divide the dough into 8 equal parts and roll into smooth balls. Do the same with the filling.

5. Flour the surface you are going to use to roll the parathas.

6. Place a filling ball in the centre of the flattened dough ball.

7. Gather the dough ball around the filling, sealing it gently on top.

8. Make it into a momo-like ball, making sure that the dough covers the filling ball completely.

9. You can pinch off the extra bit of dough on top.

10. Again, using your fingertips, gently press the filled dough ball into a small circle, making sure the thickness is equal on all sides.

11. Then use your rolling pin to flatten it out to as thick or thin as you want. I keep it slightly thicker than chapatis.

12. Transfer rolled paratha to a hot griddle. Make sure you tap out the excess flour used in rolling.

13. Cook until both sides are golden brown.

That's it! Serve hot with a pat of butter on top, some curd and pickles.


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