Aloo parathas are Indian flat breads made with whole wheat flour and stuffed with some tasty potato filling. These are super tasty and wholesome, you don't even need any curries or sides to accompany it, but still makes a filling dish. I love to serving it with curd or pickle or any curries. This version is almost my own successful version of making tasty soft aloo parathas, though there are other ways of making parathas I find this method, as the best. Make these super soft and tasty aloo parathas for your dinner and enjoy melting in its taste. I served it with mutton curry, you can serve with your favorite sides or infact plain as it is already stuffed.
INGREDIENTSMakes 3 parathas
Total Preparation Time - 40 minutes
- Wheat flour - 1½ cups
- Potatoes - 2 medium sized
- Chopped green chillies - 1 tablespoon
- Finely chopped big onions - 1 tablespoon
- Chopped garlic - 1/2 tablespoon
- Chopped coriander leaves - 1 tablespoon
- Cumin seeds - 1/2 tablespoon
- Cumin powder - 1/2 tsp (or use amchoor powder)
- Salt - As per taste
- Ghee - 1 spoon + 2 spoons
- Oil - 2 spoons
- Wash potatoes well in water and cube them, then add into a saucepan and pour water until it gets immersed well. Add some salt and cover the pan, place on flame and cook until the potatoes become soft. Then remove from flame and drain water. (You can also pressure cook the potatoes for 10 minutes to fasten cooking, it took more than 20 minutes for the potatoes to get cooked in the saucepan method) Set aside until the potatoes cool down, then peel off the skin. Mash and set aside.
- Take a wide bowl and add the flour, salt and a spoon of ghee, mix well. Then sprinkle some warm water (you might need 1 cup) little by little and mix well, knead into a soft dough, it should not be dry or hard. Grease your fingers with a little oil and knead well for atleast 5 minutes or until it turns soft. Then close the bowl with a lid and set aside for 15 minutes. (You can also wrap it in a damp cloth and set aside for 10 minutes)
- Meanwhile prepare the stuffing. Take a pan and place on flame, pour oil into it, after it heats up, splutter cumin seeds, then add the chopped garlic, chopped onions, chopped green chillies, chopped coriander leaves, required salt and saute on low flame.
- Now add the mashed potatoes and saute for 2 minutes. Sprinkle some salt and stir well.
- Add cumin powder and stir well. Cook for another minute and remove from flame, set aside until it reaches room temperature. Then roll into 3 equal balls.
- Now prepare the parathas. Take the prepared dough and knead well again. Pinch equal portions of dough and roll into 3 smooth balls.
- Take a chapathi board / pastry board and dust some flour on it and spread well. Place a ball and press, roll into thick chapati. Now place the prepared potato balls in the middle of the chapati and close the ball with the rest of the chapati.
- Flatten with your fingers and roll / press into a thick chapati using the rolling pin.
- Do the same with the rest of the dough balls. Keep on a floured plate so that it does not stick, and see that you don't stack them up, as it will stick to one another. Do not roll into very thin chapatis as it will tear off easily and the stuffing will come out.
- Now place an iron skillet or non stick dosa pan on flame, once it heats up, place the prepared paratha on it. Cook on medium flame for a minute or so and flip the paratha.
- Spread some ghee or oil over the paratha and on the sides of the paratha cook until brown spots appear on both the sides
- Cook on both sides until brown spots appear on both sides. Then remove from flame and smear ghee over it. (smearing some ghee is optional, it super soft and yum too).
- Do the same with the rest of the parathas and serve hot with pickle or curd or any mutton or chicken curry!!
TIP 1: Never add water while cooking the potatoes, if you add water you will not be able to stuff the parathas properly.
TIP 2: Using ghee gives a nice flavor, but still you can use oil as per your diet preferences Adding a spoon of mint leaves along with coriander leaves gives a nice flavor to the parathas.
TIP 3: You can also make it with all purpose flour (maida) if you do not like wheat flour.
Super soft and tasty Aloo Parathas are now ready!! Serve with any curry of your choices or with a dollop of curd or pickle and enjoy!!