Aloo Paratha

Tweet

Aloo Paratha is one of my favorite rotis. And they can be turned out in a jiffy. Needs no specific side dish / sabji to go with. A simple curd is enough to finish this off. And they make a very good combination.
I had this with carrot raitha and it was a hit with my huss.


So on to the recipe...

Ingredients:
For the stuffing:
Potatoes boiled and mashed - 1 cup
Onions finely chopped - 1/2 cup
Tomato finely chopped - 1/4 cup
Ginger garlic paste - 1/2 teaspoon
Chilli powder - 1/2 teaspoon
Garam Masala - 1/4 teaspoon
Coriander powder - 1 teaspoon
Salt - to taste Cumin seeds
Corriander leaves Oil

For the dough:
Wheat flour - 3 cups
Olive Oil - 2 teaspoons
Salt - to taste
Water

The Making:

Of the roti:
Mix flour, Oil and salt. Add water and bring it to chapathi consistency. Set aside. Allow it to rest for atleast 1 hour. This makes the rotis soft.

Of the Stuffing:
Add olive oil to hot tawa. Add the cumin seeds and allow to splutter. Add asafoetida powder. Add the ginger garlic paste and fry. Now add the onions and fry till glassy/transparent. Add the tomatoes. (Most of the aloo paratha recipes don't call for tomatoes. I added cos I always want a slight tanginess.). When the onions and tomatoes are done, add the masala powders and salt and fry till done. Then add in the mashed potatoes and fry till done. Add the coriander leaves and turn off the stove.


Of the Aloo Parathas:
Take a big ball of dough and flatten it with a rolling pin. Place a generous amount of the potato stuffing in the center of the dough. Pull the sides of the dough and cover the stuffing. Roll it with the pin to a chapathi. Take care that the stuffing does not come out.

Heat a tawa. Add some oil. When hot, place the chapathi. Flip it when the side has turned brown. Remove the chapathi when both the sides have browned.

Of the Carrot Raitha:
Grate 2 - 3 carrots finely. Mix the carrot with curd, salt and a pinch of pepper powder.

Serve the soft aloo parathas hot with carrot raitha.

Pssst... Like my post... Don't miss any recipes from us

Get the latest updates straight to your email! Subscribe NOW for free!