Wednesday, July 30, 2014

Aloo Paratha

Aloo paratha

Ingredients (serves for 2)

For the stuffing:

Potato - 2  (medium size)
ginger - 1 inch piece
green chili - 2
red chili powder - 1/4 tsp
coriander powder - 1/2 tsp
cumin powder - 1/4 tsp
salt - 1/4 tsp
oil - 2 tsp

For the dough:

Wheat flour - 2 cups (1 cup size = 150 ml) ( You can also use all purpose flour(maida))
salt - as needed (add less salt than usual as we are adding salt in stuffing as well)
water - as needed


  • mix salt and wheat flour together
  • add water little by little and make a smooth dough.
  • cover the dough with a wet cloth for 30 minutes
  • Pressure cook potato for 3 whistles and remove the skin
  • grind ginger and green chili ( you can also add minced ginger and green chili directly however it will be difficult while rolling the dough, so grinding it will be easier)
  • mash the potato and add green chili + ginger paste, cumin powder, coriander powder, red chili powder, salt
  • mix it well
  • heat a vessel with oil and add the potato mixture
  • cook it for 5 mins and switch off the flame. 
  • You can also use the potato mixture without cooking, but cooking will give an extra flavour. So I prefer it cooking
  • Once the potato mixture is cooled, make equal size balls
  • dust the dough with some flour, kneed well and make equal size balls.
  • press the dough ball using hand at the edges , keeping the center part thick
  • place the potato mixture ball at the center and cover it with the dough. 
  • gently press it using hands and then start rolling using rolling pin to a flat circle
  • heat a pan and cook the paratha 
  • turn over and cook on both sides until you get brown spots
  • Serve hot with curd, dal or pickle. 
  • You can apply some ghee over parathas if you want to eat it later. This helps in keeping the parathas soft.

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