Aloo Paratha
A popular breakfast recipe for Sehri during the month of Ramadan. This recipe is easy to follow, quick to make, and tastes absolutely delicious.
Paratha, Butter loaf, Aloo Key Parathe, Aloo, Paratha
Ingredients:
- For Dough
- 2 Cups Wheat flour (Atta)
- 2-3 Pinch Salt
- ¾ Cup Water
- For Stuffing
- 1½ Cup Potato Boiled & Mashed
- ¾ Tsp Salt
- ¾ Tsp Crushed Red Chili
- 1½ Tsp Cumin
- 1 tbsp Coriander Seeds Crushed
- 2 tsp Garlic Chopped
- ½ Tsp Green Chili Chopped
- 1 tbsp Coriander Chopped
- ½ Tbsp Each Side Of The Paratha
Instructions:
1. In a large bowl, mix together the wheat flour and salt. Gradually add the water and knead the dough until it's smooth. Cover the dough and let it rest for 10-15 minutes.
2. In a separate bowl, mix together the mashed potatoes, salt, red chili, cumin, crushed coriander seeds, chopped garlic, chopped green chili, and chopped coriander. Mix well.
3. Divide the dough into equal sized balls. Take one ball and flatten it into a small disk. Using a rolling pin, roll it into a circle (Paratha shaped)
4. Place a spoonful of the potato mixture in the center of the circle. Bring the edges of the circle together to enclose the potato mixture and pinch the edges to seal it.
5. Roll the stuffed dough ball out gently using a rolling pin, making sure the stuffing does not come out. You can add a little dry flour to avoid sticking.
6. Heat a tawa or a flat pan over medium heat. Place the rolled paratha on the pan and cook for a minute or two until small bubbles appear on the surface of the paratha.
7. Flip the paratha over and brush some ghee on top. Flip again and brush ghee on the other side as well.
8. Cook the paratha for another minute or two until both sides are golden brown and crisp.
9. Repeat the process with the remaining dough and stuffing.
