Name: Aloo Paratha Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 Medium potatoes , boiled and peeld; 5 tbsp Finely chopped coriander leaves; 2 Green chili (crushed); 7 Garlic clove (crushed); 1 stick Ginger (crushed); 1 Onion finely chopped; ½ tsp Red chilli powder; 2 tsp Meet masala (optional); 2 tbsp Oil; Salt to taste; 300 g Wheat flour.; 1 tsp Ajwain.; ½ tsp Kalonji.; 1 tsp Hing.; Salt to taste.; Water.; Ghee or Oil .

Aloo paratha is very popular dish in north India ,It can be served for any meal of the day whether it is for breakfast , lunch or dinner . In the Indian state of Punjab Aloo paratha is staple for breakfast. These parathas test best when served hot with curds , pickles /Aachar ,and sauce .

AuthorShweta KumariDifficultyBeginner

Yields1 Serving

Prep Time10 minsCook Time20 minsTotal Time30 mins

For Aloo paratha stuffing

8 Medium potatoes , boiled and peeld

5 tbsp Finely chopped coriander leaves

2 Green chili (crushed)

7 Garlic clove (crushed)

1 stick Ginger (crushed)

1 Onion finely chopped

½ tsp Red chilli powder

2 tsp Meet masala (optional)

2 tbsp Oil

Salt to taste

For paratha .

300 g Wheat flour.

1 tsp Ajwain.

½ tsp Kalonji.

1 tsp Hing.

Salt to taste.

Water.

Ghee or Oil .

First prepare dough by taking water , wheat flour ,salt hing, ajwain , kalonji in a bowl.

Knead smooth and soft dough (like chapati dough) .

Now prepare aloo paratha stuffing. Take the boiled potatoes and mash it until no chunks of potato.

Heat oil and add cumin seeds . when the seeds crackle add chopped onions and saute for golden brown .

Add crushed green chili , crushed garlic ,and crushed ginger , mix well for 2 minutes .

Add potatoes , salt , chili powder , meet masala , mix well , while stirring continuously.

Keep Stirring it util it attains bright yellow color and then add coriander leaves .

Divide the stuffing into equal portions. Divide the dough into equal portion .

Pick a blob of kneaded atta and roll it into a sphere with your palms. Press and flatten it into a disk of about 2 inch diameter and make a depression in it with your fingers.

Press some of the aloo filling into the depression.

Bring the edges of the dough around and seal the edges at the top, flattening the stuff dough gently.

Roll out the paratha in gentle ,even strokes into a disk 5 inch in diameter.

Heat a flat non stick tava and cook the paratha using a little ghee or oil untill golden brown spots on both the side .

Serve immediately with fresh curds or sauce .

Ingredients