Aloo Paratha Recipe

Cooking Directions

• STEP 1.In a bowl, combine whole wheat flour, salt, and water to make a soft dough.
• STEP 2.In another bowl, mix boiled and mashed potatoes, finely chopped onions, green chilies, coriander leaves, cumin powder, red chili powder, and salt.
• STEP 3.Divide the dough into small balls and roll each ball into a small circle. Place a spoonful of the potato mixture in the center and seal the edges to form a stuffed ball.
• STEP 4.Roll out the stuffed ball into a flatbread, dusting with flour if needed.
• STEP 5.Heat a griddle or tawa and cook the paratha on both sides until golden brown, brushing with ghee or oil.
• STEP 6.Serve hot with yogurt, pickle, or chutney.

Cooking Tips

• Make sure the dough is soft and pliable for easy rolling.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• To make the parathas more flavorful, you can add grated ginger or garlic to the potato filling.
• If the parathas are not cooking evenly, press them gently with a spatula while cooking to ensure even browning.
• Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Aloo Parathas are best served hot and fresh.
• You can serve them with plain yogurt, raita, pickle, or chutney.
• They make a delicious and filling breakfast or lunch option.
• Leftover parathas can be reheated in a pan or microwave before serving.