Aloo Paratha Recipe

Ingredients:

For Dough:

• 2 cups whole wheat flour (atta)
• Water, as needed
• Salt, to taste
• Vegetable oil, for cooking

For Potato Filling:

• 2 large potatoes, boiled and mashed
• 1 onion, finely chopped
• 2 green chilies, finely chopped (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon ginger, grated
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon amchur (dry mango powder) or chaat masala
• Salt, to taste
• Fresh coriander leaves, chopped
• Ghee or butter, for serving (optional)

Instructions:

For Dough:

1. In a large mixing bowl, add whole wheat flour and salt. Mix well.
2. Gradually add water and knead the flour into a soft, pliable dough. The dough should not be too stiff or too soft.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

For Potato Filling:

1. In a mixing bowl, combine mashed potatoes, finely chopped onions, green chilies (if using), grated ginger, cumin seeds, red chili powder, turmeric powder, garam masala powder, amchur or chaat masala, salt, and chopped fresh coriander leaves. Mix well to combine.
2. Divide the potato filling into equal-sized portions and shape them into balls. Set aside.

Assembling and Cooking Aloo Paratha:

1. Divide the rested dough into equal-sized portions and shape them into balls.
2. Take one portion of the dough and flatten it slightly. Dust it with flour and roll it out into a small circle, about 4-5 inches in diameter.
3. Place one portion of the potato filling in the center of the rolled-out dough circle.
4. Bring the edges of the dough together to enclose the filling and seal it properly.
5. Flatten the filled dough ball slightly and dust it with flour. Roll it out gently into a larger circle, about 6-7 inches in diameter. Be careful not to break the dough and ensure that the filling doesn't come out.
6. Heat a tawa or griddle over medium heat. Once hot, carefully transfer the rolled-out paratha onto the tawa.
7. Cook the paratha on one side until small bubbles start to appear on the surface.
8. Flip the paratha and cook on the other side. Spread a little oil or ghee on the surface and edges of the paratha.
9. Press the edges with a spatula to ensure even cooking. Cook until both sides are golden brown and crispy.
10. Repeat the same process with the remaining dough and potato filling to make more parathas.
11. Serve hot Aloo Parathas with yogurt, pickle, or any chutney of your choice.

Enjoy the delicious and comforting Aloo Parathas, a staple dish in North Indian cuisine!