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Aloo Paratha
Course
Breakfast
Cuisine
Indian
Prep Time
15
minutes
Cook Time
15
minutes
Total Time
30
minutes
Servings
6
Author
Muna Kenny
Ingredients
***For the dough:
1
cup
all-purpose flour
2
tablespoon
flour for dusting
Less than 1/2 cup water
Pinch
of salt
1
teaspoon
oil
***For filling:
300
gm potato boiled and roughly mashed
2
tablespoons
finely chopped onion
3
tablespoons
coriander leaves chopped
1/2
teaspoon
garam masala
Salt to taste
1/2
teaspoon
lemon juice
1
green chili finely chopped
1/2
teaspoon
red chili powder
1/2
teaspoon
coriander powder
1/4
teaspoon
cumin powder
1/4
teaspoon
turmeric powder
1
tablespoon
oil for brushing
Instructions
***Making the dough:
In a bowl, add the flour, salt, and oil. Mix well with your hand.
Add the water gradually and knead for 5 minutes until you get soft none sticky dough.
Cover the dough and let it rest for at least 10 minutes.
***Making the filling:
In a bowl, add all the ingredients and mix well with your hand or spatula.
Make 6 balls out of the previous mixture and keep aside.
***Making the Aloo Paratha:
Make six balls from the dough.
Sprinkle flour on your working surface and roll one ball from the dough to a thick 4-inch circle.
Place one ball of potato mixture in the middle of the circle. Fold the edges inward, you should have a sealed ball.
Roll the ball very gently to 6-inch circle. What's important here is to make sure not to roll it too thin or let the stuffing come out.
Heat a nonstick pan to medium. Place the paratha and brush with oil.
Flip the paratha and brush with oil again, cook both sides of the paratha, making sure both sides have brown patches.
Your paratha is ready and you should serve it immediately with some yogurt, or chutney.