Aloo Paratha Recipe | Easy Stuffed Aloo Paratha Recipe
A typical north indian breakfast ,indian flat bread made of whole wheat with spicy potato filling.
Servings 5 Parathas
Calories 220kcal
Ingredients
For Paratha Dough
- 1 Cup Whole Wheat Flour
- ½ teaspoon Salt
- ½ teaspoon Ajwain /Carrom seeds
- 1 tablespoon Oil
- Water as needed
For Potato Stuffing
- 250 grams Potato
- 2 tablespoon Oil
- 1 teaspoon Jeera/Cumin seeds
- 1 inch Ginger or 1 teaspoon Ginger paste
- 5 cloves Garlic or 1 teaspoon Garlic paste
- 1 no Green Chilly
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Red Chilli powder
- ¼ teaspoon Coriander powder
- ½ Tsp Amachur/dry mango powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Salt or as required
- 1 tablespoon Coriander leaves finely chopped
- 1 tablespoon Fresh mint leaves finely chopped
- Ghee /Oil for roasting paratha,as required
Instructions
- In a wide bowl,add whole wheat flour,salt,ajwain ,oil and water as required and make a firm dough,keep it covered for 30 minutes.
- Pressure cook potatoes for 2-3 whistles ,peel potato skin and mash the potatoes and set aside.
- Prepare ginger,garlic and chilly paste in mortar and pestle.Chop onions,coriander leaves and mint leaves.
- Heat oil in a pan,add jeera seeds,ginger garlic and chilli paste ,fry for a minute.
- Add chopped onions and fry well.
- Add turmeric powder, red chilli powder, ,coriander powder ,garam masala powder and amachur/dry mango powder.
- Add mashed potatoes,chopped greens and salt,mix well and turn off the heat.Allow it to cool completely
- Pinch a medium size ball dough,roll the dough and flatten it .Dust some flour and roll it in a circle of about 5 inch diameters.
- Place potato stuffing at the centre of the rolled dough ,from the edges bring the pleats to the centre .
- Press the pleats from the centre and roll the paratha into a circle of about 7-8 inches in diameter
- On a hot tava,place the rolled paratha ,drizzle some ghee ,flip and cook on both the sides.
- Serve hot with butter ,pickles and curds.
Notes
1.Dough should be properly kneaded and should be firm.Rest it minimum for 20 minutes.
2.Prepared stuffing should be at room temperature ,before rolling the paratha.
3.Tava/Iron Griddle should be HOT and should be cooked on high-medium temperature only.
Nutrition
Calories: 220kcal