Recipes

Aloo Paratha Recipe

Name: The Aloo Show
Ingredients: 2 1/2 cups Whole wheat flour (atta, I used Pillsbury); 1 tsp Cumin seeds (give or take 1 or 2 tbsp); 250 ml Water; 2 tbsp Oil; Salt to taste; For the stuffing; 6 large Potatoes; 2 Onions medium (finely chopped); 3 tbsp Coriander leaves (finely chopped); 1 tbsp Mint leaves (finely chopped (optional)); 2 Green chillies (finely chopped (or to taste)); 2 1/2 tbsp Ginger garlic paste; 1 tsp Black salt heap (optional); 1 1/2 tsp Cumin seeds; 1 tbsp heaped Garam masala; 1/2 tsp Turmeric powder; 1 1/2 heaped tsp Coriander powder; 1 tsp heaped Cumin powder; 1 tsp Chaat masala; 1/2 tsp Kashmiri chilli powder (optional); Salt- to taste; Flour- to dust; Oil- to cook

1 year ago

December 16, 2022

Deepika

The Aloo Show

What's better than eating parathas with potatoes? Oh yeah, stuffing them with potatoes to make it simpler.

Servings

MetricUS Imperial

Ingredients

For the paratha dough

2 1/2 cups whole wheat flour atta, I used Pillsbury
1 tsp Cumin seeds give or take 1 or 2 tbsp
250 ml Water
2 tbsp Oil
salt to taste
For the stuffing
6 large potatoes
2 Onions medium finely chopped
3 tbsp coriander leaves finely chopped
1 tbsp Mint leaves finely chopped (optional)
2 green chillies finely chopped (or to taste)
2 1/2 tbsp ginger garlic paste
1 tsp Black salt heap optional
1 1/2 tsp Cumin seeds
1 tbsp heaped garam masala
1/2 tsp Turmeric powder
1 1/2 heaped tsp coriander powder
1 tsp heaped Cumin powder
1 tsp chaat masala
1/2 tsp Kashmiri chilli powder optional
salt to taste
Flour- to dust
Oil- to cook

Servings

MetricUS Imperial

Ingredients

For the paratha dough

2 1/2 cups whole wheat flour atta, I used Pillsbury
1 tsp Cumin seeds give or take 1 or 2 tbsp
250 ml Water
2 tbsp Oil
salt to taste
For the stuffing
6 large potatoes
2 Onions medium finely chopped
3 tbsp coriander leaves finely chopped
1 tbsp Mint leaves finely chopped (optional)
2 green chillies finely chopped (or to taste)
2 1/2 tbsp ginger garlic paste
1 tsp Black salt heap optional
1 1/2 tsp Cumin seeds
1 tbsp heaped garam masala
1/2 tsp Turmeric powder
1 1/2 heaped tsp coriander powder
1 tsp heaped Cumin powder
1 tsp chaat masala
1/2 tsp Kashmiri chilli powder optional
salt to taste
Flour- to dust
Oil- to cook

Instructions

Boil the potatoes. They should be cooked just enough to grate, not to mash. Drain.
Place all the ingredients for the dough and knead gently for a more soft and elastic dough, not sticky.
Wet a kitchen towel and keep the dough covered for at least 15 to 20 minutes.
Once the potatoes have been cooked, cool and peel them.
Grate them into a large mixing bowl. That way you make sure you don't have any lumps.
Add the remaining ingredients for the stuffing and mix well to combine evenly.
Make slightly smaller, lime-sized, balls out of the stuffing and place on a baking tray.
Knead the dough one final time and make lime size balls out of it.
Flour a wooden board. Take one dough ball, roll out (using enough dusting flour) to a circle that's bigger than the potato ball. It has to be around 1/2 cm thick.
Place the potato ball in the centre.
Wrap the potato ball with the dough and gather and pinch the top.
Flatten, sprinkle some more flour on top and roll it out into a a circle. Be gentle. Repeat with the rest of the dough and potato balls.
Place a tawa on medium- high heat and once hot, grease with a little oil.
Place a paratha on it. Brush with some oil lightly on top. Flip the paratha.
Continue this process till the paratha doesn't look raw any more. It should take about 2 to 3 minutes per paratha.
Serve hot with some thick yoghurt and pickle of your choice.