Indian

Aloo Paratha

Name: Aloo Paratha
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups whole wheat flour (atta); 3 medium potatoes (boiled and mashed); 2 green chilies (minced); 2 tbsp fresh coriander (chopped); 1 tsp amchur (mango powder); 4 tbsp ghee or butter

A popular Indian flatbread stuffed with a spicy potato mixture.

40 minutes

Serves 4

Breakfast/Lunch

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Make the Dough: Mix the whole wheat flour with 1/2 tsp salt. Gradually add water (about 3/4 cup) and knead for 5-8 minutes until a smooth, pliable dough forms. Cover with a damp cloth and rest for 20 minutes.

2
Prepare the Filling: Ensure the mashed potatoes have no lumps. Mix in the minced chilies, chopped coriander, amchur powder, 1 tsp cumin powder, 1/2 tsp red chili powder, and salt to taste.
3
Portion: Divide the dough into golf-ball-sized portions. Divide the potato filling into slightly smaller balls.
4
Stuff the Dough: Roll a dough ball into a 3-inch circle. Place a potato ball in the center. Gather the edges of the dough around the potato and pinch at the top to seal completely. Flatten it slightly with your palms.
5
Roll out the Paratha: Dust the stuffed ball with dry flour. Very gently roll it out into an even 6-8 inch disc, making sure the filling doesn't burst through the dough.
6
Cook: Heat a tawa (griddle) over medium-high heat. Place the paratha on it. When bubbles appear, flip it and spread 1 tsp of ghee/butter on top. Flip again and press the edges with a spatula until both sides are golden and crispy. Serve hot with yogurt and pickle.

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