Aaloo Paratha
Aaloo Paratha is made with potato and wheat flour as main ingredient. Potato is boiled and mixed with spices and stuffed inside flattened bread. then its shallow fried with refined oil/olive oil/ghee/butter/
  • CourseBreakfast, Main Dish, Roti & Paratha
  • CuisineCentral Indian, East Indian, Indian, North Indian, South Indian, West Indian
  • KeywordEasy Less than 30 minutes Recipe
Servings Prep Time
2People 5Minutes
Cook Time Passive Time
10Minutes 10Minutes
Servings Prep Time
2People 5Minutes
Cook Time Passive Time
10Minutes 10Minutes
Instructions
  1. Take a mixing bowl. Add mashed potatoes, finely chopped onions, green chilli, coriander leaves, salt, coriander powder, red chilli powder, lemon juice and mix it well thoroughly. Now stuffing is ready to be used.
  2. You can also prepare the stuffing by shallow frying the mashed potato in oil and onion and other spices. It depends on your taste and choice.
  3. Mix 1 cup of flour with salt as per taste and one tbsp oil. Add water slowly to make a dough consistency. Knead well and make soft dough and keep aside for 5 mins. After 5 mins make medium to large balls of equal size.
  4. Then roll out the balls into circle with help of rolling pin and keep them aside on a clean plate.
  5. Then put the potato stuffing on the centre of rolled circle. Then join the edges of this in the centre and press it again to make a ball. Make sure all edges joined properly in the centre. Else the stuffing will come out.
  6. Again roll out this to larger circle. Sprinkle dry flour to avoid sticking of dough to the rolling pin.
  7. Heat a pan on high to medium flame and place the rolled paratha on it.
  8. When the base is slightly cooked flip it to the other side.
  9. Add ghee or refined oil on top side. Then again flip it and apply ghee on the other side.
  10. Flip again once or twice to cook it properly on both sides. It will be golden brown when completely cooked.
  11. Also check the sides of paratha by pressing the edges with a spatula so that they will be equally cooked.
  12. Now take out the paratha and serve with extra butter/ makhhan and curd/ raaita/ Prickle.
Recipe Notes

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