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Prep 15 mins
Cook 15 mins
This is one of my favourite recipes. Its quite a simple recipe but sometimes difficult to put into words. But I'll try my best! Of course there are many variations to this recipe and it is not always necessary to use potato as a stuffing, you could use cauliflower on its own say ... but then it won't be called aloo paratha! When it comes to measurements, I'm not so good and so they are all approximate. Spices should be added according to taste. Lastly, I've tried to explain it as fully as I can, but that does not mean that it is not simple!
For the stuffing
- 3 medium sized potatoes, boiled and peeled
- one small onion, chopped into small pieces
- 1 teaspoon garam masala
- salt, per taste
- 1 green chili, finely chopped (now the number of chillies really depends on how hot the chilli is)
- 1 small piece ginger, chopped finely or grated
- oil, for cooking the paratha and onions
For the dough
- 1 cup wheat flour (roti flour)
- warm water
- Use a ricer to mash the boiled potatoes. A ricer is best since it ensures no lumps. However, you could use a fork or a masher or your hands.
- To the boiled potato mash add garam masala, salt, chopped green chilli and ginger.
- In a pan, heat about 2 tablespoons of oil, add the chopped onions and cook until translucent.
- Add this to the potato mixture. Note: you could do this the other way around: so you could add the potato mixture to the cooked onions since it doesn't make a difference.
- Leave this aside and prepare the dough by first combining the flour and adding 1-2 teaspoons of oil. Mix together and then add enough warm water to form a soft dough.
- Take lemon sized balls of dough (little bit larger than for roti) and roll it out into a circle. In the centre of the circle add a large spoonful of the mixture.
- Now this is the slightly tricky bit. Close the circle like you would for a kachori (like a bag removing excess dough). I'm sorry this step is just a little difficult to explain :(.
- Cook on both sides applying oil around the sides and on top, on a tawa until brown.
- Can be served with yoghurt or any pickle.