About this recipe:Originally a dish from Punjab, but I don’t know of anyone who does not make or like Aloo paratha. The recipe varies from house to house, but this is the way my mother makes it. I hope you enjoy it as much as we do.
Makes: 12 parathas
For paratha dough
2 cups atta (durum wheat)
About 1 cup warm water
Salt to taste
1 tablespoon oil
For Aloo filling
4 potatoes, boiled and mashed (about 2 cups)
2 teaspoons ajwain (carom) seeds
¼ teaspoon red chilli powder
2 green chillis, finely chopped (optional)
¼ cup finely chopped coriander leaves
Salt to taste
Directions Prep:30min › Cook:30min › Ready in:1hr
Make paratha dough by combining the atta, salt, oil, and water. Knead well. You want a slightly wet and pliable dough so that the parathas are easy to roll out when stuffed. Allow the atta to rest for at least 15 minutes.
To make stuffing, combine all the ingredients. Make sure potatoes are well mashed with no large lumps.
Divide the dough into 12 equal portions. Roll each ball out slightly, dust in atta, then stuff with about 2 tablespoons of aloo filling. Wrap dough around the filling and seal. Roll out stuffed dough into a thin circle.
Heat a tawa. Dry cook the paratha on both sides till brown spots appear, and then add 1 teaspoon oil to fry the paratha. Set aside and repeat with all the dough and filling. Serve hot with tomato chutney or mango pickle and curd. My kids love it with tomato sauce.