Aloo Paratha Recipe

Aloo Paratha is a traditional food of Pakistan. This is a main course meal recipe; eat with chutney, butter or raita. This recipe can also be made for the evenings to have with tea. Find the method below.


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0:20
To Prep
0:15
To Cook
6
Servings

For The Dough
2 1/4 cups whole Wheat flour (gehun ka atta)
1/2 tsp Salt
2 tbsp Ghee

For The Stuffing
4 bOiled Potatoes
1 chopped onion
1 tbsp chopped Coriander (dhania)
4 Green chillies , chopped
2 tsp dried Mango powder (amchur)
1/2 tsp Chilli powder
1 tsp Cumin seeds (jeera)
Salt to taste
1 tsp Ghee

Other Ingredients
1 tbsp Ghee for cooking


How to make Aloo Paratha



For the dough
Sieve the flours with the salt.
Add the ghee and mix well. Add enough water and make a semi-soft dough. Keep aside.

For the stuffing
Mash the potatoes coarsely or cut into very small pieces. Keep aside.
Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.
Add the green chillies and fry again for 1 minute.
Add the potatoes, salt, coriander, chilli powder and amchur powder. Mix well and cook for 1 minute.
Cook the mixture. Keep aside.

How to proceed
Knead the dough and divide into 10 portions.
Roll out one portion of the dough into a circle of 125 mm. (5") diameter.
Place one portion of the prepared filling in the center of the dough circle.
Bring togeather all the sides in the center and seal tightly.
Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour.
Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
Repeat with the remaining dough and filling to make more parathas.
Serve hot.
For the dough
Sieve the flours with the salt.
Add the ghee and mix well. Add enough water and make a semi-soft dough. Keep aside.

For the stuffing
Mash the potatoes coarsely or cut into very small pieces. Keep aside.
Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.
Add the green chillies and fry again for 1 minute.
Add the potatoes, salt, coriander, chilli powder and amchur powder. Mix well and cook for 1 minute.
Cook the mixture. Keep aside.

How to proceed
Knead the dough and divide into 10 portions.
Roll out one portion of the dough into a circle of 125 mm. (5") diameter.
Place one portion of the prepared filling in the center of the dough circle.
Bring togeather all the sides in the center and seal tightly.
Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour.
Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
Repeat with the remaining dough and filling to make more parathas.
Serve hot.

Posted By: lubna rashid, islamabad

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Reviews & Comments (1)

mehboob - karachi Aug 24, 2015
Nice Recipe
Comments:


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