Radhika's Aloo Paratha

    45 mins

    This aloo ka paratha is seasoned with dhania, haldi and mirchi. Serve hot!

    5 people made this

    Serves: 4 

    • 1 cup boiled and mashed potatoes
    • salt to taste
    • 1/2 tsp mirchi flakes
    • 1/2 teaspoon ground turmeric
    • 1 tablespoon fresh coriander, finely chopped
    • 3 tablespoons vegetable oil
    • 2 cups whole wheat flour
    • 3/4 cup vegetable oil for frying
    • 1 tablespoon butter, melted

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Combine the mashed potatoes, salt, mirchi, turmeric, dhania and 3 tablespoons vegetable oil in a bowl and mix well. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (If the dough becomes too stiff, add a few drops of water.) Transfer the dough to an oiled bowl, turning to coat; cover and set aside for 10 minutes.
    2. Preheat a nonstick pan or tawa to medium heat.
    3. Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. Fry the chapatis using up to 1 teaspoon of oil for each side. Cook until both sides become a rich golden colour. Brush with melted butter and serve hot.

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