Aloo Paratha Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
10 Mins
Cooking Time
30 Mins
Total Time
40 Mins
Makes
12 parathas
Ingredients
For The Dough
2 1/4 cups whole wheat flour (gehun ka atta)
2 tbsp melted ghee
salt to taste
For The Aloo Paratha Stuffing
2 1/2 cups boiled , peeled and mashed potatoes
2 tsp melted ghee
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onion
1 tbsp finely chopped green chillies
salt to taste
1/2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
Other Ingredients For Aloo Paratha
whole wheat flour (gehun ka atta) for rolling
ghee for cooking and greasing
For Serving With Aloo Paratha
Method
For the dough
- Combine the whole wheat flour, ghee and salt in a bowl and mix well.
- Add enough water and knead into a semi-stiff dough. Keep aside.
For the aloo paratha stuffing
- Heat the ghee in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the green chillies, mix well and sauté on a medium flame for 1 minute.
- Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Divide the stuffing into 12 equal portions and keep aside.
How to proceed
- To make aloo paratha, divide the dough into 12 equal portions and roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle.
- Place a little stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.
- Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.
- Repeat with the remaining dough and stuffing to make 11 more aloo parathas.
- Serve the aloo parathas immediately with fresh curds.
See step by step images of Aloo Paratha, How To Make Aloo Paratha
