Aloo Paratha

Name: Aloo Paratha
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2-3 servings
Ingredients: 2 cups whole wheat flour; 1 cup water; 1 teaspoon salt, to taste; 2 tablespoons ghee or oil; 3 medium Potato, peeled and cubed; 1 teaspoon Cumin, seeds; 1 teaspoon red chili powder; 1 teaspoon garam masala; 1 teaspoon Amchur, dried mango powder; 2 tablespoons Cilantro, chopped; ghee, or oil for cooking

Veg

Whole wheat bread stuffed with spiced potato — soft wheat dough encasing a filling of mashed boiled potato seasoned with cumin, green chilli, coriander, garam masala, and amchur, rolled flat and cooked on a tawa with liberal butter or ghee until both sides are golden and the surface is flecked with dark brown blisters. Eaten for breakfast with white butter, pickled mango, and yogurt. Paranthe Wali Gali in Chandni Chowk has served these since the nineteenth century. The most beloved North Indian breakfast.

Cuisines

Haryanvi Punjabi Delhi

Best for

Breakfast Lunch

Build a full meal around Aloo Paratha

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

	2 cups	Whole wheat flour
	1 cup	Water
	1 teaspoon	Salt , to taste
	2 tablespoons	Ghee or oil
	3 medium	Potato , peeled and cubed
	1 teaspoon	Cumin , seeds
	1 teaspoon	Red chili powder
	1 teaspoon	Garam masala
	1 teaspoon	Amchur , dried mango powder
	2 tablespoons	Cilantro , chopped
	—	Ghee , or oil for cooking

Instructions

1 Boil the potatoes until they are soft. Peel and mash them thoroughly in a bowl.
2 Add cumin seeds, red chili powder, garam masala, amchur, fresh coriander leaves, and salt to the mashed potatoes. Mix well to form a uniform filling.
3 In another bowl, mix whole wheat flour and salt. Gradually add water and knead to form a smooth dough.
4 Divide the dough into equal portions and roll each into a ball.
5 Flatten a dough ball slightly, place a portion of potato filling in the center, and bring the edges together to seal the filling.
6 Gently roll the filled dough ball into a flat, round paratha using a rolling pin, taking care not to let the filling spill out.
7 Heat a tawa or flat pan over medium heat. Place the rolled paratha on it.
8 Cook until the bottom side is golden brown, then flip and apply ghee or oil on the cooked side.
9 Flip again and apply ghee or oil on the other side. Cook until both sides are golden brown and crispy.
10 Repeat the process for the remaining dough and filling.
11 Serve hot with yogurt or pickle.

Tips

For a softer dough, add a tablespoon of yogurt while kneading. Ensure the filling is not too wet to prevent tearing while rolling.