Aloo Paratha is the simplest and the most favoured stuffed parathas 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 restarants world wide.
Preparing it is a very easy and a simple recipe. I just added some salt, pepper powder and chopped coriander leaves. But you can go ahead and add any spices preferred like roasted cumin powder, chili flakes, garam masala powder, panch phoron powder, jal jeera powder or chat masala for the tangy flavour. It is best enjoyed hot along with butter, yoghurt or pickles.
- 1 cup whole wheat flour
- 1 tsp. oil
- salt to taste
- water as required
- 2 med. potatoes, boiled and mashed
- 1/2 tsp. pepper powder
- 2 tbsp. coriander leaves, chopped
- oil to shallow fry
In a bowl, take flour, salt and oil. Mix well so that it resembles bread crumbs. Knead into a soft dough with required quantity of water. Keep aside for 30 minutes.
Add salt, pepper and coriander leaves to the mashed potatoes and mix well. Divide into 4 equal portions and keep aside.
Divide the dough into 8 portions. Roll each of them into small circles, just like poori by dusting some flour.
Take one rolled out circle and spread one portion of the potato mix evenly. Place another rolled out circle over it and seal all edges.
Roll out into a bigger circle just like chapatti by dusting some flour. Keep aside on a plate. Make similar stuffed parathas by following the same method.
Heat 1 tsp. oil on a tawa / griddle and shallow fry one paratha at a time on both sides till light golden brown in colour.
Fry the rest of the stuffed parathas in the same way and serve them hot along with yoghurt, pickles or butter.