Aloo Paratha

  • SDPA recipes
  • 2 minutes (308 words)

Ingredients

Potato stuffing 

  • 3.6 kg medium potatoes
  • 8 green chilies
  • 2 teaspoons of red chilli/cayenne pepper/paprika powder
  • 2 teaspoons of garam masala
  • 5 teaspoons of sumac
  • Salt
  • Ghee for roasting

Dough

  • 1.37 kg whole wheat flour
  • 3 teaspoons of salt
  • 6 tablespoons of ghee
  • 450 ml water

 

Recipe

Potato stuffing

  • Boil the potatoes and peel them

  • Chop and mash the potatoes

  • Add chili powder, the chopped green chillies, garam masala, sumac and salt

  • Mix well and add extra spices to taste

Kneading dough

  • Put the flour in a bowl

  • Make a well in the center. Add salt, oil and about half of the water.

  • Bring the mixture together and knead into a smooth, soft dough.

  • Cover and keep the dough aside for 20 to 30 minutes

Stuffing and rolling

  • Per paratha, roll 2 small balls of dough until they have a diameter of about 10 cm

  • Add the stuffing on the center of one of rolled dough, and keep about 2 cm of empty space from the sides.

  • Gently place the second circle on top

  • Press and seal the edges with your fingertips

  • Dust some flour on the stuffed paratha and roll into a round of about 18 cm in diameter

  • Don’t place the paratha’s on top of each other!!

Roasting

  • Place the paratha in a hot pan

  • when the base is partly cooked, flip it using a spatula

  • Spread ghee on the partly cooked side

  • Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha

  • Spread some ghee on this side too. A well made and well roasted aloo paratha will puff up

  • Flip again once or twice till both the sides of aloo paratha are cooked properly. You should see crisp brown spots on the paratha.