Aloo Paratha
Prep: 10 min Active: 30 min Total: 40 min Makes 12 parathas
Ingredients:
For the dough:
- 270g whole wheat flour
- 2 tablespoons melted ghee
- Salt to taste
For the Aloo Paratha filling:
- 300g boiled, peeled and pureed potatoes
- 2 teaspoons melted ghee
- 1 teaspoon cumin seeds (Jeera)
- 60g finely chopped onions
- 1 tablespoon finely chopped green chilies
- Salt to taste
- 1/2 teaspoon chili powder
- 2 tablespoons finely chopped coriander (Dhania)
- 2 teaspoons dried mango powder (amchur)
Other Ingredients for Aloo Paratha
- Whole wheat flour for rolling out
- Ghee for cooking and greasing
To serve with Aloo Paratha
- Yogurt
method
For the dough
Place whole wheat flour, ghee and salt in a bowl and mix well.
Add enough water and knead into a semi-firm dough. Put aside.
For the aloo paratha filling
Heat the ghee in a wide non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the green chillies, mix well and sauté over medium heat for 1 minute.
Add potatoes, salt, chili powder, coriander and mango powder, mix well and cook over medium heat for 1 to 2 minutes, stirring constantly.
Divide the filling into 12 equal portions and set aside.
How to proceed
For Aloo Paratha, divide the dough into 12 equal portions and roll one portion into a 100mm diameter circle. (4″) diameter.
Place a little filling in the center of the circle.
Bring all sides together in the middle and close tightly.
Roll out again into a circle with a diameter of 150 mm. (6″) diameter and dust with a little flour.
Heat a non-stick tava (griddle) and cook the paratha with a little ghee until golden brown spots appear on both sides.
Repeat the process with the remaining dough and filling to make 11 more aloo parathas.
Serve the aloo parathas immediately with fresh yogurt.