Aloo paratha is stuffed potato Indian flatbread. It is one of the famous stuffed flatbread amongst everyone. Aloo parathas are made with whole wheat flour and stuffing made from mashed potatoes and authentic Indian spices. Spices mix in potatoes give them a wonderful flavor and taste. These parathas are served in breakfast along with butter, curd or greek yogurt. These parathas are a very good to go option in lunch boxes. Aloo parathas can be made in very different ways and today I am sharing one of the traditional method of making aloo paratha in North India. So, lets get started.
- 6 Boiled potatoes
- 1 Finely chopped onion
- 3 Teaspoon finely chopped
- 2-3 Finely chopped green chilies
- 4 Tablespoon coriander or cilantro leaves chopped
- 1/4 Teaspoon red chili powder
- 1 Teaspoon dry mango powder (amchur powder)
- 1 Teaspoon pomegranate seed powder (anardana powder)
- 1 Teaspoon dry mint powder (pudina powder)
- 1 Teaspoon roasted cumin powder
- 1/2 Teaspoon coriander powder
- 1/2 Teaspoon garam masala
- Salt to taste
For whole wheat dough click the link soft roti or paratha dough with milk . Boil and mash potatoes.
Now add chopped onion, ginger, green chili, coriander leaves and all the spices in the mashed potatoes. Mix all the ingredients very well and keep aside.
Now break 2 equal small ball from the dough.
Take a ball and roll it with a rolling pin to a small circle. Use dry whole wheat flour in betweens to avoid sticking dough to the surface. Keep this aside.
Take second ball and roll it also to the same size like you done with the first one. Now take 2 tablespoon of chana dal stuffing and spread on rolled circle.
Cover this with another rolled small circle.
Roll it again to a big circle to give it paratha shape.
Now on a hot griddle or tawa put your paratha.
When cook from one side then apply some oil on it and flip it.
Apply oil on the second side and cook until golden brown from the both sides.
Serve hot with butter, pickle and plain yogurt.