Name: Aloo Paratha Stuffed with Spiced Potato
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Whole Wheat Flour (Atta); 0.75 cup Water (for dough); 3 medium Potatoes (boiled and peeled); 2 pieces Green Chilies (finely chopped); 0.25 cup Fresh Cilantro (chopped); 1 tsp Amchur (Dry Mango Powder); 0.5 tsp Garam Masala; 1 tsp Salt; 4 tbsp Ghee or Vegetable Oil (for frying)

"Savor the authentic taste of North India with these golden-brown, crispy Aloo Parathas. Each bite offers a perfect blend of soft whole wheat bread and a zesty, herb-infused potato filling that’s sure to delight your palate."

1 Ingredients

Qty	Item
2 cups 240 g	Whole Wheat Flour (Atta)
0.75 cup 180 ml	Water (for dough)
3 medium 450 g	Potatoes (boiled and peeled)
2 pieces 10 g	Green Chilies (finely chopped)
0.25 cup 15 g	Fresh Cilantro (chopped)
1 tsp 5 g	Amchur (Dry Mango Powder)
0.5 tsp 2 g	Garam Masala
1 tsp 6 g	Salt
4 tbsp 60 ml	Ghee or Vegetable Oil (for frying)

2 Instructions

In a large bowl, mix the whole wheat flour with a pinch of salt and a teaspoon of oil. Gradually add water and knead into a smooth, soft dough. Cover and rest for 20 minutes.

In a separate bowl, mash the boiled potatoes thoroughly ensuring there are no large lumps. Add chopped green chilies, cilantro, amchur, garam masala, and salt. Mix well to create the stuffing.

Divide the rested dough into 8 equal-sized balls. Take one ball and roll it into a 4-inch circle using a rolling pin.

Place 2 tablespoons of the potato stuffing in the center. Bring the edges of the dough together and pinch to seal the stuffing inside. Flatten the ball slightly.

Dust the stuffed ball with flour and gently roll it out into a 7-8 inch diameter circle, being careful not to let the filling burst through.

Heat a tawa or flat skillet over medium-high heat. Place the paratha on the hot tawa and cook for 30 seconds.

Flip the paratha and spread half a teaspoon of ghee or oil on the cooked side. Flip again and apply ghee to the other side.

Press down with a spatula and cook until both sides are golden brown and crispy. Repeat with the remaining dough and stuffing.

Serve hot with white butter, yogurt, or spicy pickle.

·
Ensure the boiled potatoes are completely cool before mashing to prevent the stuffing from becoming sticky.
·
Mash the potatoes very finely; any large chunks will cause the paratha to tear while rolling.
·
If the stuffing is too wet, add a tablespoon of roasted gram flour (besan) to absorb excess moisture.
·
Always rest the dough for at least 15-20 minutes to develop gluten, which makes rolling easier.

? Frequently Asked Questions

Why does my Aloo Paratha break while rolling?

This usually happens if the potato stuffing has large lumps or is too watery. Ensure potatoes are mashed smoothly and the dough is soft and pliable.

Can I make these vegan?

Yes, simply substitute the ghee with any neutral vegetable oil or vegan butter for frying.

What is the best way to reheat leftovers?

Reheat them on a hot tawa (skillet) for a minute on each side to regain the crispiness. Microwave reheating can make them soggy.

Can I use leftover mashed potatoes?

Yes, but ensure they aren't too creamy or buttery, as the stuffing needs to be firm enough to stay inside the dough.

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