Aloo Paratha
Cook Time
Prep Time
Cook Time
Prep Time
2 cupsWhole wheat flour
To tasteSalt
As required Water
For the Stuffing
2 cupsBoiled and mashed Potatoes
1/4 tspBMC Pomegranate Powder
1/4 tspCrushed Coriander Seeds
1/4 tspBMC Carom Seeds (Ajowain)
To taste Salt
1 tbspBMC Dry Mango Powder (Amchoor Powder)
1 tspBMC Chaat Masala
1 tspBMC Red Mirch Powder
1 tbspFinely Chopped Green Chilies
1/2 tspBMC Garam Masala
1/4 cupFinely chopped Onion
2 tbspFinely chopped Cilantro/Coriander
1/4 tspBMC Carom Seeds (Ajowain)
Other Ingredients
Ghee or oil for frying
Extra wheat flour for rolling
Step 1
Mix the flour and salt, and add water to knead to a smooth, soft dough. Cover and let the dough rest for 15-20 minutes.
Step 2
Take mashed potato in a big mixing bowl. Add the stuffing ingredients one by one and mix well. Add spices or salt as per taste. Divide the stuffing, as well as the dough into balls of approximately equal size
Step 3
For each dough ball, add a little dry flour and roll each into 4 inch diameter circle. Place one potato ball in the center, gather the edges and pinch it into the center to seal it properly.
Step 4
Flatten, and again dip into dry flour and roll it into a normal size of roti/ chappati.
Step 5
On the hot tava/ non-stick pan place the rolled paratha. The pan should be hot. Cook the base side for 2-3 minutes and flip. Ghee or oil can be added to make a crispy paratha.
Step 6
Flip again once or twice until both the sides are cooked properly. Press the edges with the spatula or spoon, so that it fries well. This process is to be repeated for each paratha.
Step 7
Serve the parathas hot with generous dollops of butter, pickle and plain yogurt.