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Aloo Paratha

Aloo paratha is a tasty filling dinner/breakfast.
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Course: Paratha
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Vidya Srinivasan

Ingredients

Chappati dough:

  • Whole wheat flour - 1 cup
  • Water - as needed for the dough
  • Ghee/ Oil - 1 tbsp
  • Salt - as needed

Potato Masala:

  • Potato - 2 medium-sized
  • Turmeric powder - 1/4 tsp
  • Kashmiri Red chilli powder - 1/2 tsp
  • Garam masala powder - 1/4 tsp
  • Kitchen king masala - 1/2 tsp
  • Oil - 1/2 tablespoon + for paratha
  • Salt - as needed

Instructions

Cook potatoes

  • Firstly cook potatoes, water, salt and turmeric pwder for 2 whistles and do natural pressure release

Knead the dough

  • Add flour, salt and oil; mix well
  • Furthemore add water little by little and need a nonsticky dough
  • Grease your hands with oil and knead for 5 minutes till you get soft pilable dough. cover and rest for atleast 30 minutes

Potato stuffing

  • After natural pressure release drain tha water in a colander and keep potatoes in the colander till they turn warm enough to handle
  • Peel the skin and mash the potatoes
  • Add oil to the pan when oil is hot add kashmiri chilli powder, kitchen king masala, turmeric powder, garam masala and salt; mix well
  • Furthermore add potatoes and mix well
  • Add ginger powder and cook in low flame for a minute and turn off the stove
  • Transfer and cool compleyly

Rolling potato paratha

  • After the resting time
  • Firstly, Knead the potato mixture and make equal sized 5 balls, cover and set aside
  • Knead the dough once and make equal sized 5 balls, cover and set aside
  • Sprinkle little wheat flour on the chappathi rolling board and gently roll dough into a small disc
  • Add little ghee and sprinkle flour in the center and gently spread it
  • Take a potato ball and gently press it
  • cover the dough around the stuffing and press the dough gently. Make sure the stuffing is not visible
  • Furthermore, sprinkle some flour and place the sealed part at the bottom
  • Gently roll the paratha to a Chappathi size giving even pressure around the paratha
  • Heat the chappathi tawa on medium flame and meanwhile repeat and roll the entire batch
  • Place paratha on hot griddle
  • Drizzle ghee around and on top of the paratha
  • Cook both sides golden brown

Video

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Notes

  1. Can add 1 tablespoon of yogurt instead of oil while making dough
  2. Instead of keeping the filling and sealing can also make two chappati and put the potato spread, flatten it and seal the edges
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