Aloo Paratha
Indian flat bread using wheat flour stuffed with potato and spices
Ingredients
For the dough
- Wheat flour - 2 cup
- Salt - to taste
- Oil / Ghee - 1 tsp
- Water - as required
For the filling
- Potatoes - 3 medium size
- Ajwain - 1/8 tsp
- Green chilly - 1 tsp finely chopped
- Coriander leaves - 2 to 3 tbsp
- Turmeric powder - 1/4 tsp
- Cumin powder - 1/2 tsp
- Red chilly powder - 1/2 tsp
- Garam masala - 1/2 tsp
- Amchur / Dry mango powder - 1/2 tsp
- Salt - to taste
- Wheat flour - for rolling
- Oil / Ghee
Instructions
- Take wheat flour, salt and oil/ghee in a bowl and combine. Add water little by little and mix well to make a smooth and semi-soft dough. Cover and keep aside for 15-20 minutes.
- Boil the potatoes and peel the skin. Mash them well. To this add ajwain, green chilly, coriander leaves, spice powders and salt. Combine well.
- Divide the dough and potato filling into equal portions.
- Roll out the dough into a 5 inch circle. Place a potato filling in the middle and bring together all sides and seal.
- Pinch off the extra dough and gently flatten them. Dust them lightly with flour and roll them very gently into a 6-7 inch circle.
- Heat a tawa or griddle and place the paratha. Cook the paratha by smearing little oil or ghee until golden brown on both sides.
Notes
- Adding ajwain is optional. You can substitute with cumin/jeera.
- You can omit green chillies and add more red chilly powder.
- You can substitute dry mango powder with lemon juice.