Aloo ka Paratha
A flatbread stuffed with a stuffing made with mashed potatoes, spices and herbs.
Tawa / Flat pan
For Making Parathas
- 2 1/2 cup wheat flour + additional for sprinkling on dough roll
- salt as per taste
- 1/2 cup oil /ghee for a vegan recipe, use oil instead of ghee
- 1 3/4 cup water
- 1/4 tsp carrom seeds (optional)
Making Potato Stuffing
Cook potatoes till 3 whistles in a pressure cooker or boil in a pan with a closed lid for 30 minutes.
Peel potatoes once completely cooled and mash so that there will be no lumps.
Add coriander powder, cumin powder, amchur, finely chopped green chillies, grated ginger, finely chopped coriander leaves and salt into mashed potatoes and mix everything well.
Rolling Potato Paratha
Take a medium-sized ball from the dough, dust it off with dry flour and roll it into a small doughnut like circle.
Take a tablespoon of potato stuffing and put it at the center of it. Please do not overfill it else it may leak from there of it. Bring all the edges together and pinch to seal it.
Pressure sllightly from the top to flatten the dough ball. Again dust it off with dry flour and roll into a bigger size flatbread. Put the least pressure while rolling this time.
Cooking Potato Paratha
Heat Tawa or a flat pan on medium to high flame. Make sure your pan is hot enough to cook before putting paratha into it.
Add paratha and cook for 1 – 2 minutes.
Then flip over and apply oil/ghee on the half-cooked side. Again turn over and apply oil on the other side. Cook both sides till golden brown spots appear.
- You may also add finely chopped onions or other steamed mashed vegetables like carrots, French beans, etc to the potato stuffing for making this healthier.
- Potato paratha has so many variations, one includes mixing of grated cheese with mashed potatoes.
Serving: 4gCalories: 472kcalCarbohydrates: 100gProtein: 15.3gFat: 3.8gSaturated Fat: 1.5gCholesterol: 5mgSodium: 65mgPotassium: 1481mgFiber: 16.3gSugar: 3.6gCalcium: 64mgIron: 5mg