Soft potato-stuffed parathas make a satisfying breakfast or lunch. Keep the filling fairly dry so the dough is easier to roll.
Ingredients
- 2 cups whole-wheat flour
- Water as needed and a pinch of salt
- 2 medium potatoes, boiled and mashed
- 1 green chilli, finely chopped
- 2 tbsp chopped coriander
- ½ tsp cumin and ½ tsp coriander powder
- Salt to taste; ghee or oil for cooking
Method
- Knead flour, salt and water into a soft dough. Cover and rest for 15 minutes.
- Mix mashed potato with chilli, coriander, spices and salt.
- Divide dough and filling into equal portions. Roll one dough portion, add filling, seal and gently roll again.
- Cook on a hot tawa, turning and brushing lightly with ghee or oil, until golden spots appear on both sides.
- Repeat and serve hot with yogurt or pickle.
Aloo Paratha at a glance
| Preparation | 15 minutes |
|---|---|
| Cooking | 20 minutes |
| Total time | 35 minutes |
| Servings | 3 |
| Difficulty | Easy |
Times are estimates and may vary with your equipment and experience. Adjust seasoning to taste and follow safe food-handling practices.
Frequently asked questions
How do I stop the filling from coming out?
Keep the potato filling dry, seal the dough well and roll gently.
Can I make the dough ahead?
Yes. Refrigerate covered and bring it closer to room temperature before rolling.
What can I serve with aloo paratha?
Plain yogurt, pickle or mint chutney work well.
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