Aloo Paratha

Ingredients

• 2 cup whole wheat flour (atta)
• 0.25 tsp salt (for dough)
• 1 tbsp oil (for dough)
• water (as needed for kneading)
• 5.5 potatoes (5-6 potatoes)
• 1.5 green chilli (1-2 chopped (optional))
• 0.5 tsp salt (adjust to taste, for filling)
• 0.75 tsp garam masala (1/2 to 3/4 teaspoon (adjust to taste))
• 0.5 tsp Kashmiri red chilli powder (adjust to taste)
• 1 tsp coriander powder
• 0.5 tsp cumin seeds
• 0.5 tsp pomegranate powder
• ghee (for frying, use as per preference)

Steps

1. 1

   In a large mixing bowl, combine the whole wheat flour, 1/4 teaspoon salt, and 1 tablespoon of oil.

2. 2

   Gradually add water as needed and knead the mixture into a smooth, pliable dough. Set aside.

3. 3

   Prepare the filling by mashing the 5-6 potatoes in a separate bowl.

4. 4

   Add the chopped green chillies, 1/2 teaspoon salt, garam masala, Kashmiri red chilli powder, coriander powder, cumin seeds, and pomegranate powder to the mashed potatoes. Mix thoroughly to combine the spices.

5. 5

   Divide the dough and the potato filling into equal portions.

6. 6

   Take a portion of dough, roll it out slightly, and place a portion of the potato filling in the center.

7. 7

   Fold the edges of the dough over the filling to seal it completely, then roll it out gently into a flat paratha.

8. 8

   Heat a griddle or tawa over medium heat. Place the paratha on the hot surface and cook until lightly browned on one side.

9. 9

   Flip the paratha, apply ghee to the cooked side, and continue to fry, flipping as needed, until both sides are golden brown and crispy.

Notes

The author suggests adjusting the salt, garam masala, and red chilli powder to your personal taste preference. Pomegranate powder (anardana) adds a traditional tangy flavor to the potato filling.

Nutrition per serving

• desibreakfast
• alooparatha
• paratha
• pakistanifood
• vegetarian
• main
• breakfast
• fried