Aloo Parathas
Dough
- 240gms atta (whole wheat flour)
- 1.25-1.5 cups water
- 1 tsp salt
- 1 tbsp oil/ghee
Stuffing
- 4 medium sized potatoes, boiled and peeled
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp dry mango powder (amchur)
- 2 tbsp coriander leaves, finely chopped
- 2 tbsp red onions, finely chopped
- 2 green chilies, finely chopped
Frying
- 6 tbsp oil/ghee (1 tbsp per paratha)
makes roughly 6 parathas
Stuffing
- Boil (or microwave) the potatoes with the peel on. Pat them dry before peeling them.
- Mash /grate them till no chunks remain. Let it cool completely before adding the remaining ingredients in the stuffing section.
- Mix well and set it aside.
- The stuffing should be roughly the same consistency as the dough: if it's too hard or too soft it can tear through the dough.
Dough
- Combine wheat flour and salt and make a well.
- Add a tablespoon of oil with 1 cup of water and start kneading.
- Add remaining water in small increments and continue to knead till the dough comes together as a ball.
- Add the remaining oil to the dough and knead till the oil is absorbed.
- If the dough is sticky, sprinkle approximately 1/4 teaspoon wheat flour (or more if needed) on the dough and knead again to form a dough that is not sticky. The dough should be supple and soft.
- If the dough isn’t soft enough (roughly as soft as the filling), knead some oil (a little at a time) into the dough until it reaches the desired texture.
- Cover the dough and set aside for 15-20 minutes.
Rolling out the parathas
- Divide dough into 6 equal portions (~70g) and roll into balls. Flatten the ball and cover both sides with flour.
- Roll into a circular disc about 4 inches in diameter.
- Place an equal amount (by volume) of the stuffing in the center (~60g).
- Grab the edges and pleat them and bring them together in the center.
- Pinch them together to seal them and flatten them using your palm.
- Flatten the ball and cover both sides with flour.
- Use your rolling pin to roll into a flat, round shape. Do this delicately - dusting flour as needed to help with this process. Don't worry about the filling breaking through if it does, but make sure to keep your rolling pin well-floured and scrape off any stuffing that clings to it so it doesn't affect future parathas.
Frying the parathas
- Place a tawa/frying pan on gas on high heat.
- Once heated, carefully place the paratha on the tawa. Cook until it appears dry on the top. Turn it over and cook the other side.
- Flip the paratha and add about 1/2 a tablespoon of ghee/oil on the paratha.
- Cook the side for about 15 seconds. Repeat the process with the other side. Use a spatula to press the edges to ensure the sides are cooked through.
- Serve hot with butter, yogurt, achaar, and maybe a fried egg.