Aloo Paratha
A stuffed flatbread filled with seasoned mashed potatoes, commonly enjoyed with curd and pickles.
Ingredients:
For the Dough:
Whole wheat flour, 2 cups
Water, as needed
Salt, a pinch
Oil or ghee, 1 tablespoon
For the Filling:
Potatoes, 3-4 medium-sized, boiled and mashed
Cumin seeds, 1 teaspoon
Green chilies, 1-2, finely chopped
Ginger, 1 teaspoon, grated
Red chili powder, 1/2 teaspoon
Garam masala, 1/2 teaspoon
Amchur (dry mango powder), 1/2 teaspoon
Fresh coriander leaves, finely chopped, 2 tablespoons
Salt to taste
To Cook:
Ghee or oil, for cooking
Instructions:
Prepare the Dough:
In a bowl, mix whole wheat flour, salt, and oil/ghee.
Gradually add water while kneading to form a smooth, pliable dough.
Cover and let the dough rest for 20-30 minutes.
Prepare the Filling:
In a mixing bowl, combine mashed potatoes with cumin seeds, green chilies, ginger, red chili powder, garam masala, amchur, fresh coriander leaves, and salt.
Mix well to evenly distribute the spices.
Shape and Roll:
Divide the dough into small balls.
Take one dough ball, flatten it, and roll it into a small disc.
Place a generous portion of the potato filling in the center of the disc.
Carefully bring the edges together to cover the filling and pinch to seal.
Dust the surface and rolling pin with flour, then gently roll the stuffed dough into a round paratha.
Cook the Paratha:
Heat a skillet or tawa over medium heat.
Place the rolled paratha on the hot skillet and cook for a minute until bubbles appear.
Flip it over and apply ghee or oil on top.
Flip again, applying ghee or oil, and cook both sides until golden brown.
Repeat with the remaining dough and filling.
Serving:
Serve the hot aloo paratha with yogurt, pickle, and a dollop of butter or ghee.
