Aloo Paratha

• 2 cups whole wheat flour
• 1/2 teaspoon salt
• 1/2 cup water
• 2 medium potatoes, boiled and diced
• 1 small onion, finely chopped
• 1 green chili, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons fresh coriander, chopped
• 2 tablespoons oil

Steps

1. 1 In a bowl, mix whole wheat flour with 1/2 teaspoon salt. Gradually add water and knead into a firm dough. Cover and rest for 15 minutes.
2. 2 For the filling, mix potatoes, onion, green chili, cumin, coriander, garam masala, and salt. Add fresh coriander and set aside.
3. 3 Divide dough into 6 equal portions. Flatten each portion, add a spoonful of filling, and seal into a ball.
4. 4 Roll each stuffed ball into a 6-inch circle.
5. 5 Heat a skillet over medium heat. Add 1 tablespoon oil and swirl to coat.
6. 6 Cook each paratha for 2-3 minutes on each side until golden and crispy, adding a bit of oil to the pan as needed.
7. 7 Serve hot.

Equipment

• Rolling pin
• Skillet

Variations

• Add paneer to the filling for extra richness and protein.
• Use spinach in the dough for a green twist.

Substitutions

• Substitute whole wheat flour with all-purpose flour if needed.
• Replace green chili with cayenne pepper for heat without the crunch.

Pairings

• Pair with a simple yogurt salad or a bowl of dal for a complete meal.

Nutrition

Tips

• Ensure the dough is not too sticky for easier rolling.
• Adjust spices in the filling to your taste preference.

Storage

Store in an airtight container for up to 2 days. Reheat in a skillet with a drizzle of oil for best results.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with cooling cucumber raita or tangy mango pickle.

FAQ