Aloo paratha

Aloo paratha is a stomach filling and one of the most oftenly made in my family. The spiced aloo stuffing is stuffed in whole wheat bread, rolled and cooked on a pan. Using ghee or oil while roasting paratha gives a crispy and brownish spots on parathas.

A tip while kneading dough - Knead a smooth soft dough. This helps the aloo stuffing to stay intact and doesn't come out from the edges while rolling. I have experienced this myself.

If you are using previous day's dough, take it out of the fridge and let it rest till it reaches room temperature. Once it reaches room temperature start with your parathas.

Always boil potatoes completely and mash them properly as a small lump may cause your parathas to break.


Ingredients -

For stuffing -

1. Potatoes - 6 to 7
2. Coriander leaves - 3/4 th cup
3. Ginger paste - 1 Tb spoon
4. Garam masala - 1 tea spoon
5. Cumin powder - 3/4 th Tb spoon
6. Coriander powder - 1 Tb spoon
7. Green chillies -3


For kneading dough -

1. 4 cups whole wheat flour
2. Salt
3. Water as required
4. Oil - 2 Tb spoon


Procedure -

1. Knead dough, cover with a lid and keep aside.

2. Wash potatoes under running water. Boil them in a utensil or pressure cooker.

3. Peel and mash them and keep aside. I usually grate the potatoes so that there are no lumps left.

4. Grind green chillies and ginger.

5. Now add green chilly and ginger paste, cumin powder, coriander powder, garam masala, salt and chopped coriander leaves in mashed potatoes and mix well.

6. Heat the tawa on medium flame and take a small ball (small onion sized) from the dough and dust it with flour and start rolling. Roll the dough into 5 cms and then add around 2 to 2 & 1/2 Tb spoon of aloo mixture in the center.

7. Now gently cover the aloo mixture by lifting the sides of the rolled dough and seal it tightly by pressing it gently at the center.

 8. Dust it again in flour and gently start rolling.

9. Once you roll the paratha, place it on hot tawa and apply ghee or oil. Flip the paratha and apply ghee or oil on another side as well. Parathas usually need more oil therefore it is necessary to apply more oil on both sides so that it becomes moist and crispy. A well made and well roasted paratha will puff up.

10. Once both the sides of parathas are roasted properly, serve hot with pickle, curd or butter.