Preparing time: 10 minutes
Cooking time: 30 minutes
Category: Breakfast/ Dinner
Wheat flour – 2 cups
Oil – 1 tbsp
Salt – 1 tsp
Cumin seeds – 1 tbsp
Water – to prepare a dough
Potatoes (boiled & mashed) – 5 medium
Garam masala – 1/2 tbsp
Turmeric powder – 1 tsp
Salt – 1 tsp
Sugar – 1 tbsp
Chilli powder – 1 tsp
coriander cuminseed powder – 1 tsp
Garlic ginger chilli paste – 2 tbsp
Coriander leaves (chopped) – 1/2 cup
Ghee/Clarified butter (for roasting)
(1) Prepare a dough – Mix 2 cup wheat flour, 1 tbsp oil, 1 tsp salt and t tbsp cumin seeds in a mixing bowl. Pour water and start kneading the dough. Keep adding water as and when needed to get the regular chapati dough consistency. Apply a little bit of oil on the kneaded dough and keep aside for 15-20 mins.
(2) Prepare a Stuffing – In a mixing bowl, add mashed potatoes, 1/2 cup chopped coriander leaves , 2 tbsp ginger garlice chilli paste.
Add all dry spices like 1/2 tbsp garam masala, 1 tsp coriander cuminseed powder, 1 tsp red chili powder ,1 tsp turmeric powder ,1 tsp salt, 1 tbsp sugar. Mix everything well.
Take a portion of the dough and roll it into a thick roti. Use dry wheat flour while rolling your roti so that it doesn’t stick to the rolling pin or board. Place the stuffing on the roti and fold it into a semicircle securing the edge of the stuffing and cut excess dough on the sides. Press the stuffed ball of dough and with the help of some more dry flour lightly roll it out, especially thinning out the edges.
Heat up your pan and add a little ghee or oil and roast your parantha on both the sides until half cooked. Flip it back to cook it completely or until it catches a nice golden brown color. Serve hot with your favorite pickle or raitu.
And your aloo paratha is ready to be served! 🙂 I have served with Cucumber Raitu. Click here for a recipe.