Aloo paratha is one of the most popular breakfast dishes throughout western and northern India. Aloo (potato) paratha is basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Usually butter, pickle, chutney or curd is served with it and in rural parts of northern and western India, sweet lassi is served along with it. A must try!!
For the Dough–
- Whole Wheat Flour – 2 cups
- Salt – ½ tsp
- Oil/Ghee – 1 tsp
- Potatoes(Aloo) – 4-5 mediun (boiled)
- Green Chillies – 2 (chopped finely)
- Chilli Powder – ¼ tsp(optional)
- Garam Masala Powder – ½ tsp
- Dry Mango Powder(Amchur) – ½ to 1 tsp
- Coriander Leaves – 2-3 tbsp finely chopped (optional)
- salt – as required
- Oil/Ghee – for greasing parathas
For the Dough–
- In a bowl, add whole wheat flour, salt, oil and mix well.
- Knead it into a smooth & soft dough using enough water(adding little at a time). Keep the dough covered for 20-25 minutes.
- Mash the potatoes with help of a potato masher. The potatoes should be mashed very well, there should be no lumps in it.
- Now add the chopped green chillies, chilli powder, garam masala powder, dry mango powder, coriander leaves and salt. Mix well.
- Keep the aloo stuffing aside.
Assembling aloo parathas–
- Divide the dough into 12 equal portions and roll a portion of the dough into a circle of 4 inch diameter.
- Place a little stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll again into a circle of around 6inch diameter circle using a little flour for dusting.
- Heat a hot non-stick tava and cook the paratha on medium heat, using a little ghee until golden brown spots appear on both the sides.
- Repeat with the remaining dough and stuffing to make rest of the parathas.
- Serve immediately with butter, pickle, chutney or fresh curds.