Aloo paratha is a popular North Indian dish which is liked by everyone. It is prepared by making poatato masala which is then stuffed in wheat flour dough made into rotis. Parathas means “Layered Flatbreads”. We make different parathas like Gobi paratha, cheese paratha, plain paratha, paneer paratha and methi paratha.
Making parathas needs some practise. It is easy to make with little effort.
Aloo (Potato) Paratha
- Potatoes – 3 or 4
- Green Chillies – 2 chopped finely
- Onion – 1 chopped finely
- Garam Masala – ¼ tsp.
- Salt – as needed
- Oil – 1 tsp.
For the Dough:
- Wheat Flour – 2 cups
- Salt – 1 tsp.
- Oil – 1 tbsp.
- Water – for making the dough
- Cook Potatoes and peel and mash them.
- In a pan, heat oil and add chopped onions and green chillies.
- When the onions changes its colour, add mashed potatoes, garam masala and salt and mix well.
- Switch off and cool well.
For making The dough:
- Take wheat flour and salt in a vessel and add oil and mix well.
- Slowly add water and mix the flour to a smooth and soft dough.
- Keep for half an hour.
For Making Parathas:
- Take a lemon sized ball from the dough and roll to a thin roti by dusting with flour.
- Now add a teaspoon of oil and spread with hands.
- Fold two opposite sides a little bit.
- Take a small portion of potato stuffing and spread in the middle.
- Now fold the other two sides.
- Again roll this into a paratha by dusting with flour.
- Make parathas with remaining dough.
- Heat a roti tawa and cook the parathas well on both sides by adding oil. Flip the parathas and cook well.
- Serve hot with pickle and curd.