Name: Aloo paratha recipe by Ashvini Singh at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: For The Dough; 2 1/4 cups whole wheat flour (gehun ka atta); 2 tbsp melted ghee; salt to taste; For The Stuffing; 2 1/2 cups boiled , peeled and mashed potatoes; 2 tsp melted ghee; 1 tsp cumin seeds (jeera); 1/2 cup finely chopped onions; 1 tbsp finely chopped green chillies; salt to taste; 1/2 tsp chilli powder; 2 tbsp finely chopped coriander (dhania); 2 tsp dried mango powder (amchur); Other Ingredients; whole wheat flour (gehun ka atta) for rolling; ghee for cooking and greasing

ABOUT Aloo paratha RECIPE

Aloo Paratha is a dish wish a universal appeal! While north Indians like to have it any time of the day, for breakfast, lunch or dinner, South Indians too have borrowed this dish from the north and incorporated it into their supper and dinner menus.

Ingredients Serving: 10

For The Dough
2 1/4 cups whole wheat flour (gehun ka atta)
2 tbsp melted ghee
salt to taste
For The Stuffing
2 1/2 cups boiled , peeled and mashed potatoes
2 tsp melted ghee
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tbsp finely chopped green chillies
salt to taste
1/2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
2 tsp dried mango powder (amchur)
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking and greasing

Instructions

1.Combine the whole wheat flour, ghee and salt in a bowl and mix well.
2.Add enough water and knead into a semi-stiff dough. Keep aside.
For the stuffing
1.Heat the ghee in a broad non-stick pan and add the cumin seeds.
2.When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
3.Add the green chillies, mix well and sauté on a medium flame for 1 minute.
4.Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5.Divide the stuffing into 12 equal portions and keep aside.
How to proceed
1.Divide the dough into 12 equal portions and roll a portion of the dough into a circle
2.Place a little stuffing in the centre of the circle.
3.Bring together all the sides in the centre and seal tightly.
4.Roll again into a circle
5.Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.
6.Repeat with the remaining dough and stuffing to make 11 more parathas.
7.Serve immediately with fresh curds.

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