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Ajay Chopra
Aloo Paratha is a popular dish that is both eaten as a snack and as a meal. Chef Ajay Chopra shares the recipe in detail ... Read More
Preparation Time
10-20 Min
Cooking Time
18-20 Min
Meal Type
breakfast
Difficulty
MEDIUM
For aloo mixture
3 - 4 boiled and mashed potatoes
1 cup wheat flour
1/3 cup chopped coriander
2 - 3 onions chopped
1 tsp amchur powder
2 - 3 green chillies chopped
2 tsp anardana
1 tbsp black salt (kala namak)
1 tbsp bhuna jeera
ghee as required
For dough
1 cup aata (wheat flour)
1 tsp salt
water as required
Mix whole wheat flour with some water and salt and make a dough.
Drizzle some oil on the dough to keep it soft and moist.
In a bowl, mix mashed aloo, coriander, chopped onions, green chillies, bhuna jeera, aamchur powder, anardana, black salt.
Take a small piece of dough and start flattening it- keep the edges thin and the centre thick.
Place the aloo stuffing in the centre of the flattened dough. Stuff it enough so you can feel the stuffing in every bite. Make a round dough ball again.
Flatten the dough ball with a rolling pin.
For tandoor style of cooking, grease one side of the flattened dough with water and place that side on the tava. Cook it till one side turns light brown.
Another style of paratha- place it on the nonstick pan.
Throw in a dollop of ghee and let the ghee melt.
Flip the paratha to the other side. Let both the sides cook properly till it’s golden brown.
Serve hot aloo paratha with dahi.
Aloo paratha has its origins in Northern India but over the years have become popular throughout India.
The stuffing can be made using boiled and mashed potatoes, onions, anardana, ginger, fresh coriander. The paratha is stuffed with mildly seasoned stuffing and cooked on a tawa. A blob of butter is placed on the hot paratha.
Aloo paratha and a tall glass of lassi in the morning will make your day!
