Aloo Paratha

Name: Aloo Paratha
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: north-indian
Ingredients: 200 g Wheat Atta; ½ cup Water; 1 tsp Sunflower Oil; 300 g Potato; 2 pcs Green Chillies; 2 tbsp Coriander Leaves; ½ tsp Red Chilli Powder; ½ tsp Garam Masala; ½ tsp Amchur (dry mango powder); Salt; 2 tsp Ghee; 1 cup Curd

SabKiList Kitchen

Whole wheat flatbreads stuffed with spiced mashed potato and cooked with ghee until golden.

Prep: 25 min
Cook: 20 min
Level: Medium
Serves: 2

Ingredients

For the dough

200 gWheat Atta
½ cupWater
1 tspSunflower Oil

For the filling

300 gPotato, boiled and mashed
2 pcsGreen Chillies, finely chopped
2 tbspCoriander Leaves, finely chopped
½ tspRed Chilli Powder
½ tspGaram Masala
½ tspAmchur (dry mango powder)

To tasteSalt
2 tspGhee

To serve

1 cupCurd

Method

Knead the atta with the salt, oil and water into a soft dough. Cover and rest it for 15 minutes.
Mix the mashed potato with the chillies, coriander, chilli powder, garam masala, amchur and salt. The filling should be dry and lump-free.
Divide the dough into 4 balls. Roll each into a small disc, place a quarter of the filling in the centre, bring the edges together and seal.
Dust lightly with atta and roll gently into a 6-inch round, pressing evenly so the filling does not tear through.
Cook on a hot tawa until light spots appear, flip, smear with ghee, and flip again. Press with a spatula until golden brown on both sides.
Serve hot with curd and pickle.

Tips

Let the potato cool completely before filling. Warm filling makes the dough soggy and tears the paratha.