Aloo Paratha

Ingredients

• 2 large potatoes (Boiled and mashed)
• salt (To taste)
• 1 tsp red chilli powder
• 1 tsp cumin powder
• ajwain (A pinch)
• turmeric (A little bit; optional)
• green chillies (Chopped)
• cilantro (Chopped)
• 1.5 cup whole wheat flour (Kneaded into a smooth dough)
• water (As needed to knead the flour into a smooth dough; amount not stated)
• ghee (Added while cooking; amount not stated)
• yoghurt (For serving)
• pickle (For serving)

Steps

1. 1

   Boil the 2 large potatoes, then mash them.

2. 2

   Season the mashed potatoes with salt, red chilli powder, cumin powder, ajwain, turmeric if using, chopped green chillies, and chopped cilantro. Mix the filling together.

3. 3

   Measure 1.5 cups of whole wheat flour and knead it with water as needed into a smooth dough.

4. 4

   Flatten a portion of the dough slightly and add some of the potato mixture to the center.

5. 5

   Close the dough around the potato mixture and seal it.

6. 6

   Place the stuffed dough on a hot pan and cook the paratha for 2 minutes over high heat.

7. 7

   Flip the paratha. Add ghee, reduce the heat to medium, and continue cooking.

8. 8

   Flip the paratha again, add some more ghee, and flip it one last time to finish cooking.

9. 9

   Serve the aloo paratha with yoghurt and pickle.

Notes

The source does not specify the amount of water, ghee, salt, green chillies, cilantro, turmeric, yoghurt, or pickle. It also does not specify the number or size of parathas, or the cooking time after the initial 2 minutes on high heat.

Nutrition per serving

• main
• vegetarian
• South Asian
• Indian
• stovetop
• stuffed flatbread