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Aloo paratha

Aloo paratha
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: Indian
Keyword: breakfast, paratha, potato
Servings: 9 parathas

Ingredients

Paratha Stuffing

  • 3 potatoes boiled and peeled
  • 4 cloves of garlic
  • 1 inch ginger
  • 2 green chilies optional
  • 1 small onion finely chopped
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp Asafoetida
  • 1/2 tsp red chili powder
  • 1 tsp salt or as required
  • handful of coriander leaves
  • t tsp oil

Dough

  • 1.5 cups whole wheat flour
  • 1/4 tsp salt
  • 2 tsp oil
  • 3/4 cup water

Instructions

Kneading Dough

  • Add Wheat flour, salt, and oil in a bowl
  • add half of the water, and mix into the flour mixture uniformly. Add more water as needed to make soft yet non-sticky dough
  • once doug is ready, add 1 tsp oil and knead for one last time.
  • Make around 8-9 balls, roll on hands so no cracks are visible. Keep covered (keep them from drying out)

Preparing Paratha Stuffing

  • Wash and cut half cut potatoes (not completely), put these potatoes in a pot (do not put directly in water ) pressure cook in pressure cooker on high flame for the first whistle, low flame for 3-4 whistles. If cooking in instant pot, cook on beans mode for 20-25 minutes
  • Meanwhile make paste of ginger,garlic, and green chilies, if using
  • finely chop onion, and coriander leaves
  • Once potatoes are boiled, peel them
  • Heat oil in a pan, add cumin seeds, When cumins seeds splatter, add finely chopped onions and curry leaves, and mix all together
  • Add paste of ginger,garlic, and green chilies and mix again.
  • Once raw smell of garlic goes away, add turmeric, red chilli powder, asafoetida, half of coriander leaves and mix again
  • Turn off the flame. Add boiled potatoes crushed with hand, add salt, mix
  • Mash all the mixture uniformly using a potato masher. Make sure there is no chunks of potato.
  • Check for salt, adjust if needed. Add remianing coriander leaves and mix it evenly. Let this stuffing cool down before making parathas
  • Take same size ball of stuffing, put it into dough bowl, cover stuffing by pushing it in the dough bowl, and wrap together the open end of the dough bowl
    Roll carefully in between your hands and press where dough bowl is wrapped together
    Prepare remaining dough balls with stuffing. Keep them covered
    Turn on the heat.
    Roll carefully the stuffed pressed ball dipped in dry wheat flour on both the sides, not very thin, not very thick
    Put it on medium-hot griddle, flip in 5-10 seconds, put oil on this flipped side of paratha
    Flip in next 10-15 seconds, put oil on this flipped side
    Flip in 5-10 seconds.
    Take paratha off the griddle. Hot and spicy paratha is ready.
    Make the same way rest of the stuffed balls
  • Take a ball, make it into a bowl shape
  • Take same size ball of stuffing, put it into dough bowl, cover stuffing by pushing it in the dough bowl, and wrap together the open end of the dough bowl, seal the opening.
  • Press gently between your palms the dough ball to flatten it a bit
  • Prepare remaining dough balls with stuffing. Keep them covered
  • Turn on the heat and place griddle on. Dip the stuffed and pressed ball into the flour on the both the sides. Roll carefully the floured disk of dough, not very thin, not very thick
  • Put the rolled paratha on medium-hot griddle , flip in 5-10 seconds, put oil on this flipped side of paratha
  • Flip in 5-10 seconds, put oil on this flipped side of paratha. Gently press the paratha on the outer sides to ensure sides are cooked properly.
  • Flip again and cook for 5-10 seonds. Gently press the paratha on the outer sides to ensure sides are cooked properly.
  • make rest of the parathas from stuffed and pressed dough balls
  • Serve tand Enjoy the hot parathas with butter/plain yogurt/pickle