Stuffed Paratha (Aloo Paratha)

AuthorJen Booker
RatingDifficultyAdvanced

Great to accompany curry or just to dip in chutney on their own

Yields6 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

 260 g Atta (whole wheat flour)
 0.50 tsp Salt
 2 tsp Oil
 180 ml Water
 400 g Potatoes - Cooked, mashed and cooled
 1 Green chilli (Finely chopped)
 2 Shallots (Finely chopped)
 0.50 tsp Cumin seeds
 0.50 tsp Amchur (dry mango powder)
 0.50 tsp Garam masala
 0.25 tsp Chilli powder
 0.50 tsp Salt
 2 tbsp Coriander (chopped)

1

Make the Dough by mixing flour with salt and oil, and then slowly adding the water to form a soft dough.
Leave, covered for 20 mins

2

Add the remaining ingredients to the cooled and mashed potato. It is important that the mixture is cold.

3

Take the dough and divided it into about 6 equal parts (depending on how big you want your parathas to be). My dough weighed around 70 grams each.

4

Take one of the dough balls and roll it into a circle of around 4-5 inches in diameter.
Apply around 1/2 teaspoon oil on the rolled dough.
Then place around 1 tablespoons of the filling in the centre

5

Bring all the edges together to the centre and then pinch to seal the edges.
Then flatten the dough ball using your hands.

6

Using your rolling pin, roll the dough to a circle of around 7 to 8 inches diameter. Use dry flour as needed while rolling. Dip the dough ball in dry flour as and when it becomes difficult to roll and then roll again. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.

7

Heat a skillet on medium-high heat.

8

Transfer the rolled paratha onto the hot pan.
Make sure your pan is hot before you add the paratha on it.

9

Cook the side for a minute or two until it's partially cooked and then flip over.
Apply oil, around 1/2 teaspoon on the half-cooked side and flip again.
Apply oil on the other side as well.
Press with a spatula and cook the paratha until both sides have golden brown spots on them.

CategoryCuisine

Ingredients

 260 g Atta (whole wheat flour)
 0.50 tsp Salt
 2 tsp Oil
 180 ml Water
 400 g Potatoes - Cooked, mashed and cooled
 1 Green chilli (Finely chopped)
 2 Shallots (Finely chopped)
 0.50 tsp Cumin seeds
 0.50 tsp Amchur (dry mango powder)
 0.50 tsp Garam masala
 0.25 tsp Chilli powder
 0.50 tsp Salt
 2 tbsp Coriander (chopped)

Directions

1

Make the Dough by mixing flour with salt and oil, and then slowly adding the water to form a soft dough.
Leave, covered for 20 mins

2

Add the remaining ingredients to the cooled and mashed potato. It is important that the mixture is cold.

3

Take the dough and divided it into about 6 equal parts (depending on how big you want your parathas to be). My dough weighed around 70 grams each.

4

Take one of the dough balls and roll it into a circle of around 4-5 inches in diameter.
Apply around 1/2 teaspoon oil on the rolled dough.
Then place around 1 tablespoons of the filling in the centre

5

Bring all the edges together to the centre and then pinch to seal the edges.
Then flatten the dough ball using your hands.

6

Using your rolling pin, roll the dough to a circle of around 7 to 8 inches diameter. Use dry flour as needed while rolling. Dip the dough ball in dry flour as and when it becomes difficult to roll and then roll again. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.

7

Heat a skillet on medium-high heat.

8

Transfer the rolled paratha onto the hot pan.
Make sure your pan is hot before you add the paratha on it.

9

Cook the side for a minute or two until it's partially cooked and then flip over.
Apply oil, around 1/2 teaspoon on the half-cooked side and flip again.
Apply oil on the other side as well.
Press with a spatula and cook the paratha until both sides have golden brown spots on them.

Stuffed Paratha (Aloo Paratha)

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