Aloo Paratha

Updated at: Thu, 17 Aug 2023 03:40:33 GMT

Step 1

First boil the potatoes and peel them. You can boil or steam the potatoes in a pressure cooker, steamer or electric cooker.

Step 2

Chop and then mash the potatoes with a potato masher.

Step 3

The potatoes should be mashed very well. There should be no lumps or small pieces in it.

Step 4

Now add the chopped green chilies, garam masala powder, red chili powder, dry mango powder and salt.

Step 5

Mix the spice powders and green chilies with the mashed potatoes very well. Check the taste and add more salt or red chili powder or dry mango powder as per your taste.

Step 6

Kneading The Dough

Step 7

In another bowl or pan, take whole wheat flour (atta).

Step 8

Make a well in the center. Add salt, oil and about half of the water.

Step 9

Bring the mixture together and knead into a smooth soft dough.

Step 10

Cover and keep the dough aside for 20 to 30 minutes.

Step 11

Use the dough for the next steps

Step 12

Pinch a medium ball dough. Roll and flatten it. Dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter.

Step 13

Place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.

Step 14

Take the edge and start pleating as well as bringing the pleats in the center.

Step 15

Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.

Step 16

In case you do see the filling, then just take a small piece of dough and cover the gap. Roll to smoothen out the small piece of dough.

Step 17

Press the pleats from center.

Step 18

Sprinkle some flour and roll this version of aloo paratha to about the same size as that of a chapati or roti.

Step 19

On a hot tava (tawa or skillet or griddle) place the rolled paratha.

Step 20

The tawa or skillet be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.

Step 21

When the base is partly cooked, flip the alu paratha using a spatula or tongs.

Step 22

Spread some ghee on the partly cooked part.

Step 23

Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha.

Step 24

Spread some ghee on this side too. A well made and well roasted aloo ka paratha will puff up.

Step 25

Flip again once or twice till both the sides of aloo paratha are cooked properly. You should see crisp brown spots on the paratha.

Step 26

You can also press the paratha edges with a spatula or spoon, so that they are fried well. As some time, the paratha edges are not cooked well so keep this point in mind.

Step 27

Make all aloo ke parathe this way and stack them up in a roti basket or casserole.

Step 28

You can also serve the aloo paratha directly from the tawa (skillet) straight in the serving plate. Serve some extra butter on the side, along with mango pickle or lemon pickle or garlic pickle or some yogurt.

Step 29

If you are serving them as an evening snack then you can also serve them with a cup of hot tea or lassi.

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