Aloo Paratha

Ably assisted by Deia Balsara, Courtesy - Mohnaz

Paratha is one of the staple Indian foods. Parathas are generally stuffed and you can use any vegetable for stuffing and there is no dearth of vegetables for making a paratha. Here I have used Potatoes filling. It is a simple and easy-to-make paratha recipe that can be made in the time frame of half an hour. It is one of the basic parathas that you can easily cook at home when nothing strikes you. The key to making flawless, tastier and soft Aloo Paratha is to mash the potatoes well using a masher or you can also grate the potatoes for giving a fine touch to mashed potatoes. Enjoy with lassi, butter, curd, pickle, ketchup, green chutney, coconut chutney, light gravy, potato shorba, raita, or different kinds of lentils/vegetables. Made these yesterday for dinner.

Level
Easy
Servings
6

Ingredients

Ingredients for Stuffing
7 potatoes
1 handful coriander leaves chopped
4 tablespoon melted butter or melted ghee
1.5 tablespoon salt
1 tablespoon chaat masala
1 tablespoon red chilly (If you want spicy then increase the quantity)
Half of 1/4 tablespoon garam masala powder
1 teaspoon carom seeds
Ingredients for Dough
2 cups wheat flour
1/2 cup water

Method

Boil the potatoes peel the skin and mash them in a large bowl.

Add chopped coriander leaves, salt, garam masala powder, carom seeds, and mix well so that no lumps remain.

Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough.

Make small-medium balls of the dough and roll them out into 3 to 4 inch circles.

Add a spoonful of potato filling in the centre.

Gradually press the rolling pin on all sides while making the parathas.

Be very careful to apply pressure evenly. It is very important to insure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas.

Seal the dough and round it with the your fingers.

Now roll them with a rolling pin into round parathas.

Apply the pressure very evenly and gently on all sides.

Press very lightly so that the mixture does not come out.

Heat a girdle and roast the parathas cooking them on both the sides with a spoonful of butter.

If you want to use less butter or ghee on the parathas first roast them on both the sides on low flame and when they are slightly crispy apply butter or ghee with brush on both the sides.

Serve Parathas piping hot with lassi, butter, curd, pickle, ketchup, green chutney, coconut chutney, light gravy, potato shorba, raita, or different kinds of lentils/vegetables.