Aloo paratha is a North Indian flatbread stuffed with spiced potato, onion and coriander. The filling should be fluffy and fairly dry so the dough rolls without tearing.
Ingredients
- 2 cups whole-wheat flour
- 3 medium potatoes, boiled and mashed
- 1 small onion, finely chopped
- 1 green chilli, coriander and 1 teaspoon grated ginger
- 1/2 teaspoon cumin, 1/2 teaspoon amchur and salt
- Ghee or oil for cooking
Method
- Knead flour with water and a pinch of salt into a soft dough. Rest 20 minutes.
- Mix potatoes with onion, chilli, ginger, coriander and spices.
- Fill a dough ball, seal it and roll gently into a round.
- Cook on a hot tawa until brown spots appear on both sides; brush with ghee.
- Serve hot with curd, pickle or chutney.
Tips and storage
Cool the potato mixture before stuffing and avoid excess moisture. Refrigerate cooked parathas for 2 days and reheat on a dry tawa.
More Punjabi meal ideas
Serve this with our Makki Di Roti and Sarson Ka Saag, compare it with other Indian parathas, or add a rich side of Paneer Makhani.
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