Tandoori Stuffed Aloo Paratha Recipe

Tandoori Stuffed Aloo Paratha is a delicious and filling Indian flatbread stuffed with a spicy potato filling and cooked in a tandoor or on a griddle. The paratha dough is made by kneading whole wheat flour with water and rolling it out into thin discs. The spicy potato filling is prepared by mashing boiled potatoes and mixing them with spices and herbs. The filling is then stuffed into the paratha and cooked until golden and crispy. This paratha is perfect for breakfast or as a main course and can be served with yogurt, pickle, or chutney.

4.2
15 Rating -
Rate
Vegdiet
15minstotal
15m.total
Tandoori Stuffed Aloo Paratha
plan
Bookmark

ingredients serve

Ingredients for Tandoori Stuffed Aloo Paratha Recipe

  • 1 cup Whole Wheat Flour
  • 2 Medium Sized Potatoes, Boiled And Mashed
  • 1/2 teaspoon Cumin Seeds
  • 1/2 teaspoon Ginger Garlic Paste
  • 1/2 Green Chili, Finely Chopped
  • 1 tablespoon Chopped Coriander Leaves
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Garam Masala
  • As required Salt To Taste
  • as needed Water For Kneading
  • as needed Oil For Cooking

Directions: Tandoori Stuffed Aloo Paratha Recipe

Cooking Directions

  • STEP 1.In a mixing bowl, combine whole wheat flour, salt, and water to make a soft dough.
  • STEP 2.In a pan, heat oil and add cumin seeds. Once they splutter, add ginger-garlic paste and sauté for a minute.
  • STEP 3.Add mashed potatoes, green chili, coriander leaves, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 5 minutes.
  • STEP 4.Divide the dough into small balls and roll them into discs. Place a spoonful of the potato filling in the center and seal the edges.
  • STEP 5.Heat a tandoor or griddle and cook the paratha on both sides until golden brown. Serve hot with yogurt, pickle, or chutney.

Cooking Tips

  • Make sure the potato filling is well-cooked and the flavors are well-incorporated.
  • You can add grated cheese or paneer to the filling for an extra creamy texture.
  • Serve the paratha immediately after cooking to enjoy it at its best.

Storage and Serving

  • Tandoori Stuffed Aloo Paratha is best served hot and fresh.
  • You can store the leftover parathas in an airtight container in the refrigerator for up to 2 days.
  • Reheat the parathas on a tawa or griddle before serving.
Nutrition
value
373
calories per serving
1 g Fat11 g Protein77 g Carbs8 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    11g
  • Carbs
    77g
  • Fiber
    8g

MacroNutrients

  • Carbs
    77g
  • Protein
    11g
  • Fiber
    8g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    51mg
  • Iron
    4mg
  • Vitamin A
    519mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    75mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    59mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    105mg
  • Manganese
    < 1mg
  • Phosphorus
    160mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp