Aloo Paratha is whole wheat flat bread stuffed with mashed Potatoes and Indian Spices. Aloo Paratha can be served as dish for breakfast, lunch or dinner. Making the stuffing is easy and simple.
Wheat Flour – 4 cups plus an additional ¼ cup separately.
Potatoes – 400 GMs (Boiled and peeled)
Finely Chopped Cilantro (Dhania Leaves) – 3 tbsp
Garam Masala – 1 pinch
Green Chilli – 2 (finely chopped)
Amchur Powder (Dry Mango Powder) – ½ tsp or Lemon Juice – ½ tsp
Lemon Juice – 1 tsp
Red Chilli Powder – ¾ tsp
Oil (Ghee) to cook Parathas – 1 to 2 tbsp
Turmeric Powder – ¼ tsp
Grated Ginger – 1 tsp
Salt to taste
Water as needed
Take wheat flour in a mixing bowl. Add 1 tsp of Oil and Salt. Mix well. Add water in small quantities and knead to smooth soft dough. Make the dough into a big ball and grease the surface of the dough with ¼ tsp of Oil. Cover the dough with a clean muslin cloth and set aside for 20 minutes.
Take boiled Potatoes in a bowl and mash it well.
Add chopped Green Chillies, Red Chilli Powder, Grated Ginger, Garam Masala, Amchur Powder (or Lemon Juice), Turmeric Powder, chopped Dhania and Salt. Mix well.
Divide this stuffing into six equal parts and shape each part into round balls. Divide the dough into 6 equal parts and flatten each part little. Dip flattened dough in dry flour and roll it into 3 to 4 inch round each using a rolling pin.
Place one Potato ball the center of a round.
Gather the edges of the round to cover the Potato ball, pinch it in the center to seal it properly.
Flatten this by hand and roll it into round. Roll it very gently so that Potato filling does not squeeze out.
Heat a Girdle (tawa) in medium heat. Once it becomes hot, place the rolled Paratha on it and cook for a few seconds. Few bubbles will appear on the top of the Paratha.
Flip the Paratha and cook the other side. Apply some Oil or Ghee on the surface.
Flip again and press it gently with a spatula. The Paratha will buff up if pressed gently and the Paratha was rolled properly.
Apply some Oil or Ghee again on the top of the Paratha and flip it again. Press lightly and remove to a serving plate.
Serve hot with Mint Chutney, Yogurt and pickle.
Do not make the Parathas too thick.
Roll the Paratha gently so that the stuffing does not come out.
Using Corn Flour for dusting helps in rolling the Parathas easily.