For those who finds difficult to make Aloo Paratha with Stuffing, here is another Aloo Paratha without the stuffing. This is also a very tasty Paratha which can be served as a breakfast recipe or Lunch and Dinner.
Wheat Flour – 2 to 2 1/2 cups and ¼ cup for dusting
Potatoes Big – 4 Nos (Boiled and peeled)
Green Chilli – 3 (finely chopped)
Garlic Pods -4
Ginger – 1 inch piece (chopped)
Chopped Mint Leaves (Pudhina) – 2 tbsp
Finely Chopped Cilantro (Dhania Leaves) – 2 tbsp
Carrom Seed (Ajwain/ Omam) – ½ tsp
Salt to taste
Oil – 1 tsp
Turmeric (Haldi) Powder – ¼ tsp
Jeera (Cumin) Seed Powder – ½ tsp
Amchur Powder (Dry Mango Powder) – ½ tsp or Lemon Juice – ½ tsp
Yogurt (Dahi) – 2 tbsp
Oil (Ghee) to cook Parathas – 1 to 2 tbsp
Take the boiled skinned Potatoes in a mixing bowl and mash well.
Add all the ingredients except the whole wheat flour. Mix well. Add the whole Wheat Flour little by little mixing simultaneously. It will become like dough for Chappati. Water is not required to be added. If need is felt, then add very little water while making the dough.
Grease the hands with some oil and take a small portion of the dough and make a small ball.
Flatten the ball with the palms. Sprinkle some dry flour on a roll board. Keep the flattened dough on the board and roll it to a medium thick round.
Heat the griddle pan or Tawa and place the rolled Paratha on it and cook one side.
Flip after 30 to 40 seconds and cook the other side more than the first side. Spread Ghee or Oil on the top surface, flip it.
Press with a flat spatula. Cook for another 30 seconds. Apply Oil or Ghee, flip the Paratha.
Press and cook for a few seconds.
Serve Hot. Serve with riata and Green Chutney.
This Paratha can be eaten without the Raita and Chutney also.