Aloo Paratha

Aloo paratha needs no introduction,it’s a very popular recipe from Punjab.But here I have modified the recipe and gave a bit twist.In the dough I have added chopped mint leaves and trust me it’s taste divine.

For Potato stuffing:
2 cups/500 gm boiled and mashed potatoes
2-3 medium sized green chillis,finely chopped
handful of finely chopped fresh coriander leaves
salt to taste
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp cumin seeds
1 tablespoon refined/olive oil
For the Dough:
1 cup whole wheat flour
1 cup all purpose flour
1 tablespoon finely chopped fresh mint leaves
salt to taste
2 tablespoon refine/olive oil
water as per requirement
Other ingredients:
Oil/Ghee(clarified butter) for frying the paratha
Whole wheat/all purpose flour for rolling the parartha
Pickle and curd for serving the paratha

Wash and peel the potatoes.

Now boil the potatoes in a pressure cooker with a pinch of salt.

Let the potatoes cool and the mash them using masher or hand.Make sure no lumps should be there.

Add green chillis,Freshly chopped coriander leaf,salt and all the dry spices(coriander powder,red chilli powder,garam masala)and mix well.

Now take a pan 1 tablespoon of oil and put cumin seeds to the oil.Once the cumin seeds crackle add the potato mixture and saute for about 5-7 minutes on a medium heat.

Most of the people do not cook the potato mixture.But I prefer to do this step.And trust me the taste will increase once you cook the potato mixture.

Let the potato mixture cool.

Meanwhile kneed the dough.

Take a bowl add all purpose flour,whole wheat flower,chopped mint leaf,salt and little bit of oil and start mixing it.

Slowly add water as per requirement and kneed a soft dough.

Cover the dough with muslin cloth or cling wrap and rest for 15-20 minutes.

Kneed the dough once again and divide into equal portion balls.Flatten the balls into disk.

Take one flatten ball and roll out into 3-4 inch diameter circle.

Now put the aloo stuffing inside and seal it by gathering the edges into center.

Roll out the ball into paratha.

Take a pan or tawa and fry the paratha from both side without oil or ghee.

Once the paratha is cooked use a little amount of oil or ghee and fry it from both side until little brown and crisp from outside.

Serve the paratha with pickle and curd.

Repeat the process for the rest of the parartha.

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