🫓 Aloo Paratha Recipe

🔸 Ingredients

For the Dough:

  • 2 cups whole wheat flour (atta)
  • ½ tsp salt
  • Water (as needed)
  • 1 tsp oil or ghee (optional)

For the Filling:

  • 2 medium potatoes (boiled, peeled, and mashed)
  • 1–2 green chilies (finely chopped)
  • 1 tsp grated ginger
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp garam masala
  • ½ tsp cumin seeds or ajwain (carom seeds)
  • 2 tbsp chopped coriander (optional)
  • Salt to taste
  • 1 tsp dry mango powder (amchur) or lemon juice (optional, for tang)

For Cooking:

  • Ghee or oil (for roasting)

🔸 Instructions

1. Make the Dough:

  • In a bowl, mix whole wheat flour and salt.
  • Add water gradually and knead into a soft, smooth dough.
  • Cover and let it rest for 20–30 minutes.

2. Prepare the Filling:

  • Mash boiled potatoes until smooth.
  • Mix in green chilies, ginger, spices, salt, and coriander leaves.
  • Taste and adjust seasoning.

3. Shape the Parathas:

  • Divide dough and filling into equal portions.
  • Roll out a small circle of dough.
  • Place a portion of filling in the center, bring the edges together, and pinch to seal.
  • Gently roll into a flat disc (about 6–7 inches), using dry flour to prevent sticking.

4. Cook the Parathas:

  • Heat a tawa or skillet.
  • Place the rolled paratha on it. Cook for 30–40 seconds on one side until small bubbles appear.
  • Flip and apply ghee or oil. Cook until golden brown spots appear.
  • Flip again, apply ghee, and press gently to ensure even cooking.
  • Repeat with the remaining dough and filling.

🔸 Serving Suggestions

  • Serve hot with yogurt (curd), pickle, butter, or chutney.
  • Also pairs well with a cup of masala chai.