Being a true potato lover this is my favorite paratha of All. Also for someone who is just venturing into the paratha domain I would advise starting with Aloo paratha as its simple & easy to make. Potato can be very bland at times if not mixed with the right masala’s. Hence I like to add some mint, coriander & onions (regular & fried) to give added flavor to this dish. Now to the recipe… Ingredients (makes 6 paratha’s) For Potato Filling:
2 boiled potatoes mashed 6 small spring onions (or use ¼ regular onion) finely chopped few mint leaves finely chopped 2 green chilies finely chopped few coriander leaves finely chopped 1 tablespoon fried onions (optional) ½ teaspoon of grated ginger ½ tsp chat masala ½ teaspoon coriander powder ½ teaspoon dry mango powder (amchur) ¼ teaspoon red chilli powder (or to taste) ¼ teaspoon garam masala (or to taste) ¼ teaspoon carom seeds (ajwain) ¼ teaspoon freshly ground cumin seeds powder ¼ teaspoon black pepper powder (or to taste) ½ tablespoon of kasoori methi (crushed between palms) salt to taste
For dough: 1 cup of whole wheat flour 2 tablespoon of oil Salt to taste Luke warm water as required Others: Clarified Butter or regular butter Wheat Flour for dusting rolling pin
Method: For making the Dough:
For making the Potato filling:
Take a mixing bowl & add all the ingredients listed under “For Potato filling” in it. Mix together till all is well combined. For Making Aloo Paratha:
Divide the potato filling & dough into 6 equal parts each & roll into smooth balls. Keep aside. Now take one ball of dough & roll it into 3-4 inch diameter circle. Apply clarified butter at the center & place the potato filling on it.
Bring together all the edges & seal. Remove any excess dough from the peak & press. Slightly flatten the stuffed dough with hands & then with the help of rolling pin & dry flour roll into a 6 inch circle (Paratha should be thicker than regular chapati/roti)
Heat a flat tava (griddle) on medium heat, once hot put this rolled paratha on it. Cook for about a minute & then flip. While the other side is cooking, apply some ghee/butter on the side facing up. Again flip & cook the side with butter/ghee till its well done & golden in color. Repeat the process for other side too. Once both sides are well cooked remove from griddle. Repeat the entire process to make as remaining paratha’s.
That’s it our Aloo (Potato) paratha is ready, serve hot topped with some butter or curd and with any chutney/pickle/ketchup of your choice.
Happy Cooking!! Shweta
