Name: Aloo Paratha recipe by Bethica Das at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup whole wheat flour (makes 3-4 parathas); pinch of salt; 1 tbsp. ghee; 2 potatoes, boiled & mashed; 1 tbsp. oil; 1/2 tsp. carom seeds (ajwain); pinch of salt; 1/2 tsp. roasted cumin powder; 1/4 tsp. garam masala powder; 1/2 tsp. pepper powder; oil to deep fry

ABOUT Aloo Paratha RECIPE

Aloo Paratha is the simplest and the most favoured breakfast enjoyed by one and all. It is a much preferred breakfast in most of the North Indian homes, especially in Punjab. It is also a common menu in all dhabas and in Indian restaurants worldwide. They can be enjoyed any time of the day. Wholesome and filling, they are a great lunch box meal too. Relish them hot along with butter, yogurt or pickles.

Ingredients Serving: 4

1 cup whole wheat flour (makes 3-4 parathas)
pinch of salt
1 tbsp. ghee
2 potatoes, boiled & mashed
1 tbsp. oil
1/2 tsp. carom seeds (ajwain)
pinch of salt
1/2 tsp. roasted cumin powder
1/4 tsp. garam masala powder
1/2 tsp. pepper powder
oil to deep fry

Instructions

Knead a dough by mixing the whole wheat flour, salt, ghee and required quantity of water. Cover with a wet cloth and keep aside for 10-15 minutes.
Heat 1 tsp. oil and temper with carom seeds. Then add the boiled potato and all the dry spices. Saute on a medium flame till it is dry. Keep aside to cool down.
Divide the dough and the potato filling into equal portions. Roll out each dough into a small poori by dusting some flour.
Spoon the potato filling in the centre and close all edges. Roll out into a paratha by dusting some more flour. Make similar stuffed parathas.
Heat some oil and shallow fry the prepared parathas on both sides till light golden in colour. Serve them hot with any side dish, pickles, raita, yoghurt or butter.

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