Perfect Aloo Paratha

97Min

3Servings

285Cal

MediumLevel

VegetarianKid friendlyvegetarian

#vegetarian#flatbread#stuffed#traditional

Equipment

mixing bowl

cooking pot

tawa or flat pan

knife

cutting board

rolling pin

spatula

mixing spoon

serving plate

Ingredients

whole wheat flour (dry)

250 g

water (room_temperature)

120 ml

salt

5 g

oil

15 ml

potatoes (boiled, mashed)

400 g

onion (finely_chopped)

1 piece

green chili (finely_chopped)

2 piece

ginger (grated)

10 g

fresh coriander (chopped)

15 g

cumin seeds

3 g

garam masala

3 g

salt

3 g

oil

30 ml

butter

20 g

Instructions

Prepare the dough

Mix flour with salt and gradually add water to form a soft, smooth dough.

10 min

The dough should be soft and slightly sticky for the best texture

Knead and rest the dough

Knead the dough for 5 minutes until smooth, then cover and rest for 15 minutes.

20 mintimer 15 min

Resting makes the dough easier to roll and prevents cracking

Prepare the potato filling

Boil potatoes until soft, mash them, then mix with onions, chilies, ginger, coriander, and spices.

25 minMedium heattimer 15 min

Mash potatoes while still warm for easier mixing

Divide and shape the dough

Divide rested dough into 4 equal portions and roll each into a small disc.

5 min

Keep remaining dough covered to prevent drying

Stuff and seal the parathas

Place filling in center of each disc, bring edges together to seal, then gently flatten.

10 min

Seal edges well to prevent filling from leaking during cooking

Roll out the parathas

Gently roll each stuffed ball into a round paratha, about 15cm in diameter.

10 min

Roll gently to avoid tearing the dough or squeezing out filling

Cook the parathas

Cook each paratha on a hot tawa or pan, brushing with oil until golden brown on both sides.

15 minMedium-high heattimer 2 min

Press gently with spatula while cooking for even browning

Serve hot

Serve immediately with yogurt, pickle, or butter.

2 min

Original recipe

YouTubeRecipe by bharatzkitchen HINDI

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Heat on a hot pan or in microwave for 30-45 seconds

Reheat on a dry pan to restore crispiness. Can be frozen with parchment between layers.

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