Aloo Paratha is a famous Indian flat bread (paratha) stuffed with spicy potato filling. Aloo Paratha has become my daughter's favorite when she had it in a recent party. So I started making aloo parathas specially for her. When I make it, she eats it without any complaints. Not only her, even my little one loves these parathas. These parathas can be served with raitha and pickle, even tomato chutney makes a good combination.
Let us see how to make these delicious Aloo Paratha now.
For the dough
Whole wheat flour, 3 cups + more for dusting
Water, approximately 1.5 cups
Salt, as needed
Oil, 2 tablespoons + more for cooking
For the filling
Potatoes, 3-4 nos. (depending on the size)
Ginger garlic paste, 1 tablespoon
Chilli powder, 1 teaspoon
Cumin powder, 1/2 teaspoon
Turmeric powder,1/4 teaspoon
Garam masala, 1/2 teaspoon (optional)
Salt, as needed
Chopped Cilantro, 2-3 tablespoon
How it is made?
- In a mixing bowl, add flour, oil, salt and knead adding water little by little. Knead the dough well for few minutes such that it is smooth. Then cover the dough and keep it aside for at least half an hour.
- Now boil the potatoes, peel and mash them well and keep it aside.
- Heat oil in a skillet, add ginger garlic paste and fry for a minute, then add the mashed potatoes, turmeric powder, chilli powder, cumin powder, garam masala and salt, mix well and cook till the raw smell is gone. Continuously keep stirring, so that it doesn't get burnt in the bottom. Then add the chopped cilantro and turn off the heat. Let this cool completely.
- Now knead the dough well. Divide them into about 15 equal sized balls.
- Take a ball, dust it with flour, slightly roll it out and place the filling in the middle, pull the edges together and seal them and dust more flour and roll them again gently into a flat disc. Take care that the stuffing doesn't come out.
- Heat the tawa / griddle and cook the parathas on both sides drizzling required oil.
- Repeat the process for the rest of the dough balls.
- Serve parathas warm with raitha or pickle or any other dish of your choice.
- Take care that the potatoes are mashed well such that there are no lumps.
- Depending on the stuffing you use, there may be leftover stuffing, you can use them later for sandwich.
- To make the parathas vegan, I have used oil for cooking. If you are not particular about being vegan then you can use ghee for cooking.
- Also for the complete vegan meal, you can skip raitha and use any other vegan side dish of your choice.
- If interested check out the other parathas, I have already posted : Carrot Paratha, Gobi Paratha
Linking this to Priya Akka's event, Vegan Thursday.