Introduction

The filling for these stuffed parathas is spicy potato. Known as “aloo paratha,” these flatbreads are incredibly tasty and filling. Serve them with pickles, mint chutney, or simple yogurt and butter on top.

Total Time for Aloo Paratha

Preparation Time	20 mins
Cock Time	25 mins
Total Time	45 mins
Servings	8

Ingredients for Aloo Paratha

Ingredients for dough

• 2 cups of whole wheat flour (240 grams) (atta)
• ¼ teaspoon of salt
• 1 tablespoon of oil (optional)
• water as needed for kneading (I used ¾ cup + 2 tbsps)

Ingredients for filling

• Three medium-sized potatoes weigh 350 grams
• One chopped green chili (optional)
• ¾ teaspoon of grated ginger (or ¼ tsp ginger powder)
• Two tablespoons of finely chopped coriander leaves
• ½ teaspoon of salt (adjust to taste)
• ½ to ¾ teaspoon of garam masala (adjust to taste)
• ½ teaspoon of Kashmiri red chili powder (adjust to taste)
• ¾ to 1 teaspoon of coriander powder
• ½ teaspoon of chaat masala (or 1 tbsp lemon juice or ½ tsp amchur)
• One teaspoon of dried fenugreek leaves, or Kasuri methi
• ¼ teaspoon of ajwain (carom seeds) (optional)
• ½ teaspoon of fennel seeds powder (saunf powder) (optional)

To Pan Fry

• 4 tablespoons of ghee (use as per preference)

How To Make Aloo Paratha

Preparation

1. Potatoes should be boiled until fork-soft, but not mushy. In a conventional cooker, pressure cooks for three to four whistles, depending on the size of the potatoes. Since I used medium-sized potatoes, I pressure-boiled them in an instant pot for five minutes.
2. Prepare the dough while the potatoes are boiling. Fill a basin with flour, oil, and salt. To make a dough, add half a cup of water and combine. Add more water as necessary to create a soft dough that isn’t sticky.
3. Gently work everything into a soft, malleable dough. The dough should easily dent when pressed down with your finger, indicating that it is sufficiently soft. As soon as the filling is ready, cover and let rest.
4. After cooking, let the potatoes to cool somewhat before peeling them while still warm. Make sure the potatoes you boil are not too soft or wet.
5. Grate or mash them thoroughly until there are no potato pieces left. Break up any remaining potato lumps in the mash with your fingertips to prevent the parathas from tearing. Also, avoid mashing the potatoes too much since this will make them pasty and sticky.
6. Add the coriander powder, garam masala, ginger, green chilies, coriander leaves, salt, and chaat masala. First, crush the kasuri methi and add it.
7. Add the optional fennel powder and ajwain powder as well.
8. After carefully combining all the ingredients, taste it. To taste, add additional spices or salt.
9. Cut the aloo filling into eight pieces. Next, split the dough into eight pieces. The dough should be covered.

Make Aloo Paratha

1. To smooth, roll a ball of dough between your palms. Dust the rolling surface with flour, just a little bit. After flattening the dough ball, dust it with flour.
2. Method 1: Roll it into a 4-inch disc or roti after dusting off the excess. Put some of the aloo filling in the middle. Gently raise the roti’s sides so that they resemble a cup. Continue lifting the dough up until the edges cover the stuffing and insert the stuffing with your finger.
3. Dip your fingers in flour if the stuffing is sticky. Carefully seal by bringing the edges together over the stuffing and joining them.
4. Method 2: Roll a 5-inch roti, put the stuffing in the middle, then hold the edges and pleat them slightly. To seal the stuffing, place them all on top and connect them. Trim the stale dough from the top.
5. To uniformly distribute the stuffing, gently flatten the stuffed ball after dipping it in flour. This makes sure that none of the stuffing escapes. Remove any excess dust.
6. Lightly dust the rolling area with flour.
7. With the sealed side facing down, place the paratha disc on the rolling surface. Start rolling evenly throughout your body without applying any force.
8. Avoid rolling the aloo paratha nonstop. Rather, turn slightly in a clockwise manner every four to six rolls to make sure it doesn’t rip or become trapped. Use only as much flour as is necessary; do not use too much. If you notice the stuffing escaping, close it with a small amount of flour.
9. Without tearing them, roll the aloo paratha as thin or thick as you desire. My own roll measures 8 to 9 inches.
10. Move the rolled ones to a place that is dry. You can start frying them after you’ve finished with three.
11. Method 3: You can only create six huge parathas using this method. Thus, divide the filling into 6 halves and the dough into 12. Roll two 6-inch rotis in a row. On one of the rotis, distribute the aloo mixture. Lightly moisten the edges with water. Next to it, place the other roti. To seal both rotis, lightly press down on the sides. Next, dust it with flour and roll it out as thinly as you desire.

Frying

1. Warm up a skillet or griddle to fry the parathas. If the griddle is not hot enough, the parathas will become tough.
2. Carefully place a rolled aloo paratha in the hot pan.
3. In two to three minutes, bubbles will appear on top of it. After that, turn it over and continue cooking.
4. You’ll see that the aloo paratha cooks through and puffs up. Pour oil or ghee all over, then turn it over and continue cooking.
5. To ensure it cooks through, smear some ghee on this side as well and press down the sides.
6. The aloo parathas will soon have golden to light brown specks on them. After removing them, place them on a dish. It keeps them pliable.
7. Serve the aloo paratha with yogurt or pickles and drizzle with some butter on top. This coriander chutney or mint chutney also goes well.

Nutrition Facts of Aloo Paratha

189	10g	22g	4g
Calories	Fat	Carbs	Protein

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