Aloo Paratha recipe (Potato stuffed paratha)

By Swasthi's Recipes · 40 min

Ingredients

Instructions

1. Boil the potatoes until just fork-tender without turning them mushy. Pressure cooking takes 3 to 4 whistles in a traditional cooker, or about 5 minutes in an Instant Pot for medium potatoes.
2. While the potatoes boil, put the flour, oil and salt in a bowl. Add half a cup of water and mix, adding more as needed, to make a soft but non-sticky dough.
3. Knead until soft and pliable. The dough is ready when a fingertip dents it easily. Cover and rest while you make the filling.
4. Peel the potatoes while still warm, once slightly cooled. Grate or mash them finely, break up any lumps with your fingers, and avoid over-mashing.
5. Mix in the ginger, green chilli, coriander leaves, salt, chilli powder, garam masala, coriander powder, crushed kasuri methi and chaat masala. Add the optional ajwain and fennel powder if using.
6. Mix gently and taste, adjusting salt and spices as you like.
7. Divide the filling into 8 parts and the dough into 8 parts. Keep the dough covered.
8. Flatten a dough ball, dust it with flour and roll it into a 4-inch disc. Place a portion of filling in the centre, gather the edges up over it and pinch them closed, dusting with flour if the filling is sticky.
9. Dust off the excess flour, then roll the stuffed ball gently into a paratha to 8 to 9 inches, turning it a little every 4 to 6 rolls and dusting with flour as needed, without tearing it.
10. Heat a pan or griddle until hot. Cook the paratha until bubbles appear, about 2 to 3 minutes, then flip it.
11. Drizzle ghee or oil over the top, flip again, smear ghee on this side, and press the edges to cook through. Cook until golden to light brown spots appear.
12. Stack the cooked parathas on a plate to keep them soft. Top with butter and serve with pickle or yogurt if you like.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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