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Aloo Paratha Recipe Startup Cooking 3
Jayashree

Aloo Paratha

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Prep Time 15 minutes
Cook Time 3 minutes
Servings: 4
Course: Breakfast, Lunch
Cuisine: Indian
Ingredients Method

Ingredients
  

For Dough
  • 2 cup whole wheat flour
  • 1/4 tsp salt
  • 1 tbsp oil
  • 1/4 cup water for kneading
For Filling
  • 3 potatoes
  • 1 green chilli chopped
  • 1 tsp ginger grated
  • 2 tbsp coriander leaves
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp kashmiri red chilli powder
  • 1/2 tsp coriander powder
  • 1 tsp kasoori methi
  • 1/4 tsp ajwain optional
  • 1 tsp ghee/oil for paratha

Method
 

  1. boil potatoes just until fork tender without making them mushy. in a traditional pressure cooker, cook for 2-3 whistle depending on the size of potatoes. In an instant pot, pressure cook for 4 minutes since I used medium sized potatoes
  2. in the meanwhile, add flour, salt and mix well. spinkle little water and make a soft and smooth dough. knead the dough well for 5 minutes and please make sure the dough should be non sticky
  3. knead the dough well until soft and pliable. finally add little oil to the dough and cover with a plate or cloth and rest the bowl for 15 minutes
  4. when the potatoes are done, cool them slightly and peel the skin while still warm. ensure your boiled potatoes are not mushy or soggy
  5. grate or mash the potatoes well until no bits of potatoes remain. if you see any chunks of small potatoes, mash with fingers
  6. now add chopped ginger, green chilli, coriander leaves, red chilli powder, garam masala, coriander powder, ajwain and kasoori methi 
  7. mix all of the ingredients gently and check for salt and spice as per your taste
  8. divide the aloo stuffing equally into 10 parts and also divide the dough to 10 parts and keep the dough covered
  9. take 1 dough ball and place it on the floured surface and make a round circle using the rolling pin. the circle should approximately around 4-5 inches in diameter
  10. gently bring the sides of the roti to shaping like a cup and fill the potato (aloo) stuffing in the center (don't overfill)
  11. now, bring all the edges together and then pinch to seal the edges and then begin to roll evenly all over without putting pressure around 7-8 inches diameter. sprinkle little extra flour as needed while rolling
  12. always apply equal pressure while rolling the paratha
  13. heat a pan or griddle to cook the aloo parathas. the griddle should be hot enough otherwise the parathas will turn hard
  14. when the pan is hot, gently transfer a rolled aloo paratha into the pan and cook for 2 minutes, once you see the bubbles on top and then flip over to other side and cook evenly
  15. apply 1/2 tsp of oil or ghee around the paratha and gently press with a spatula and you can see the golden brown spots on paratha
  16. also, please make sure the press the edges so that they get cooked as well and repeat with the remaining dough balls and cook all the parathas similarly
  17. serve hot aloo paratha with butter, pickle or a yogurt
  18. Enjoy!
NOTES
  1. make sure the dough is rested before you start rolling
  2. the potato mixture must be free of lumps
  3. roll the parathas slowly to avoid tearing and the filling come out
  4. you may use ghee to cook the parathas in place of oil
  5. adjust spice level according to your taste
  6. do not overcook potatoes, allow them to cool down before peeling and grating. this will prevent potatoes from getting sticky
  7. grating potatoes makes the filling even and prevents the parathas from tearing as you roll them