Aloo Paratha

When there is a conversation around the best bread dishes, aloo paratha has to be mentioned. Let us start with the look; Aloo paratha is made of unleavened dough, mashed potatoes and spices. Now, close your eyes and let that in.Do you like what you see?

Who doesn’t like spicy meals? I mean they are hot and delicious. What is a meal if it is not delicious? Aloo paratha give you enough of the stuff and you should know that aloo paratha is not just a meal; it is an experience. Packing this for lunch? Make sure you carry it in an insulated lunchbox or storage container.

Ingredients

potatoes – peeled, boiled and mashed: 7

tbsp melted butter: 4

handful chopped coriander leaves: 1

salt: 1 ½ tbsp

tsp powdered black pepper: 1/2

tbsp chaat masala: 1

chopped green chilli--chopped: 4

tbsp red chilli: 1

tbsp garam masala powder: 1/2

large onion – finely chopped: 1

water: ½ cup

wheat flour: 2 cups

How To Make Aloo Paratha

How to make stuffing for Aloo Paratha

1. Mash the boiled potatoes in a large bowl. You can use your hands or a potato masher for this.

2. Add chopped onion, coriander leaves, chopped green chillies, garam masala powder, chilli powder and chat masala. Mix well using your hands or a spoon.

How to make Aloo Paratha

1. To a bowl, add wheat flour.

2. Keep adding water and knead the dough till it reaches a roti dough consistency that is soft and pliable.
3. Add a spoon of oil, and knead the dough again until the dough becomes non-sticky.

4. Take a small section of kneaded dough, make it into a ball.
5. Roll out the dough flat, dust with dry flour and roll it thin.

6. Add a spoon full of potato filling, and bring the edges of flattened dough together, covering up the whole filling. Remove any excess dough from the edges and flatten this stuffed ball.

8. Roll out the stuffing filled dough again gently, until it is flat. Make sure the stuffing doesn’t come out.
9. Heat a tawa and place the rolled-out paratha.

10. Cook on a medium flame, and flip to cook on the other side.
11. Apply ghee or oil lavishly, flip and cook until paratha turns golden brown on both the sides.

12. Serve warm paratha with pickle or curd.

Did You Know?

The word ‘Paratha’ is derived from two words ‘parat’ and ‘atta’. While ‘Parat’ means layers, ‘atta’ means dough, and the word ‘paratha’ roughly translates to layers of cooked dough.