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Aloo Paratha

Whole wheat flatbread stuffed with spiced potato and cooked on a tawa with ghee.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 parathas
Ingredients Method Notes

Ingredients
  

  • 2 cups whole wheat atta plus extra for dusting
  • 1/2 tsp salt for the dough
  • 3/4 cup warm water add gradually
  • 3 medium potatoes boiled, peeled and cooled
  • 1 tsp cumin seeds lightly crushed
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/2 tsp chaat masala
  • 1/2 tsp salt for the filling
  • 2 tbsp fresh coriander chopped
  • 1 green chili finely chopped
  • 4 tbsp ghee or oil for cooking

Method
 

  1. Mix the atta and 1/2 tsp salt. Add warm water gradually and knead for 5 minutes into a soft dough. Cover and rest for 20 minutes.
  2. Mash the cooled potatoes until smooth with no lumps. Mix in cumin, coriander powder, red chili powder, chaat masala, salt, coriander and green chili. The filling should be dry.
  3. Divide the dough into 6 balls. Flatten one into a 3 inch circle, place about 3 tablespoons of filling in the center and pinch the edges together to seal.
  4. Flatten the sealed ball, dust with flour and roll gently into a 6 to 7 inch circle, turning as you roll.
  5. Heat a tawa over medium-high heat. Cook the paratha for 40 seconds, flip and cook for another 40 seconds.
  6. Brush with ghee, flip and cook until golden brown spots appear on both sides, about 1 minute more. Repeat with the remaining parathas and serve hot.

Notes

Serve hot with yogurt and pickle. Cooked parathas keep for 2 days refrigerated.