Aloo Paratha - Another favorite stuffed paratha. A north Indian dish but everyone's favorite - Paratha stuffed with potato mixture. The key to make stuffed paratha is to roll the paratha with stuffing. Once you mastered the art of rolling you can make paratha with any kind of stuffing like potato, paneer, carrot, cauliflower, peas or any vegetable with your favourite spice mixture.
Preparation Time:15 min
Cooking time:10 min
Makes: 6 Parathas
Ingredients needed:
For the dough:
Preparation:
Mix Wheat and salt in a wide mixing bowl and add water little by little to make a soft dough and add oil to make it non sticky. The Dough must be nicely firm but not too tight and non sticky. Cover the dough and allow it to rest.
Cook potatoes until soft. After potatoes cool down then peel and mash the
Make 6 equal portions of potato mix.
Pinch a lemon sized ball from the dough and make it a smooth ball.
Flatten the smooth ball to a thicker medium circle with a rolling pin on a floured surface.
Place a portion of the potato mixture to the center of the flatten dough and seal the edges by gathering the edges to the top and flip over.
Press it with your hands and roll it to a thick paratha.
Heat a non stick skillet and transfer the paratha to it.
Drizzle some ghee or butter.
Flip over and gently press with your spatula for even cooking.
Cook well on both sides in medium flame.
Notes:
Preparation Time:15 min
Cooking time:10 min
Makes: 6 Parathas
Ingredients needed:
For the dough:
- Wheat flour(Atta) - 1 cup
- Oil - 1 tbsp
- Salt - To taste
- Water - As needed
For the filling:
- Potato - 2 large
- Onion(Finely chopped) - 1 small
- Coriander leaves(Finely chopped) - 2 Tbsp
- Chilli powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Green chilli(Finely chopped ) - Optional, As per your taste
- Garam masala - 1/2 tsp
- Salt - To taste
To toast:
- Oil/Ghee/Butter
More wheat flour for dusting
Preparation:
Mix Wheat and salt in a wide mixing bowl and add water little by little to make a soft dough and add oil to make it non sticky. The Dough must be nicely firm but not too tight and non sticky. Cover the dough and allow it to rest.
Cook potatoes until soft. After potatoes cool down then peel and mash the
Make 6 equal portions of potato mix.
Pinch a lemon sized ball from the dough and make it a smooth ball.
Flatten the smooth ball to a thicker medium circle with a rolling pin on a floured surface.
Place a portion of the potato mixture to the center of the flatten dough and seal the edges by gathering the edges to the top and flip over.
Press it with your hands and roll it to a thick paratha.
Heat a non stick skillet and transfer the paratha to it.
Drizzle some ghee or butter.
Flip over and gently press with your spatula for even cooking.
Cook well on both sides in medium flame.
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| The Filling and the dough |
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| How to roll the paratha |
Notes:
- Make sure there is no water in filling, otherwise it will stick while rolling.
- After boiling potato, remove it from water and allow to cool down on its own. Peel it after pat dry. Do not allow potatoes to absorb water.
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