Aloo Paratha | Stuffed Potato Flat Bread

Aloo Paratha just does not need any formal introduction . Its an absolute favorite from toddlers to elders. It falls into the category of recipes that go by the saying " No one can eat just one".

As much as everyone likes to eat aloo paratha,the process to make it is slightly complicated .The art of packing the filling into the rolled out dough and further rolling it into a paratha is what we need to master; and once you get a hold then making aloo parathas is just a breeze.

It took me also many trials and experiments before I can present this less messy method  here today. 

The key to getting the best taste of the paratha is that  the stuffing needs to spread evenly while rolling . With each bite of the paratha  we must feel the potato stuffing in the mouth.

I will try to give you  the best and less complicated way to make your favorite aloo parathas.

Preparation Time : 30 - 40 mins

Cooking Time : 30 mins

Serves : 8-9 parathas

Complexity : High

Ingredients

2 cups whole wheat flour

3-4 medium sized potatoes - boiled / pressure cooked
1 tsp red chilli powder
1-2 green chillies finely chopped
1/2 tsp haldi powder
1-2 tsp finely grated ginger
pinch of asafoetida
salt to taste
fresh corriander leaves finely chopped
oil/ghee for roasting the parathas.

Method

• Knead a soft pliable dough using the whole wheat flour and let it rest for about 15 mins
• Check the Phulka Roti post to know how to knead dough for chapati/roti.
• Preparing the filling
• Peel the skin off the boiled potatoes and mash them nicely with your hands or a masher.
• In a wide mixing bowl,to the mashed potatoes add the chilli powder,ginger,turmeric,salt.corriander,asafoetida,green chillies and mix well .
• Rolling the Parathas


• Pinch even sized balls from the dough,make smooth round balls,dust them in floor and keep aside.
• We will need two balls at a time for one paratha.So make sure you have even no of balls ready.
• Roll out the balls into small sized rotis where one should be slightly smaller in size than the other roti.
• In the roti that slightly bigger in diameter,place the filling in the center and spread it around.
• Now place the smaller roti over the filling and seal it well by covering the edges nicely.
• Roll into a medium sized thick roti.
• Preparing the Parathas
• Heat an iron griddle or a non stick pan.
• Place this rolled out paratha on the hot tawa and cook on one side till brown spots
  
  appear.
• Flip it over and cook the other side.
• Now slowly apply 1 tsp oil or 1/2 tsp melted ghee around the paratha and press the paratha on the sides,it will puff up slowly.
• Flip over and slightly press for a few seconds.
• Take it off and serve hot with pickle/curd/green chutney or just plain salted butter.