- 4 Boiled Potatoes
- 2 cup Whole Wheat Flour
- ½ cup All purpose Flour
- 2 teaspoon Ghee
- ¼ Onion Chopped
- 1 teaspoon Anardana Powder
- 1 teaspoon Red Chili Powder
- Coriander Leaves
- ¼ teaspoon Ajwain
(How To Make A Soft Dough)
Take 2 cups of whole wheat flour in a mixing bowl, add half a cup of maida and add salt to taste in it.
Pour a tablespoon of oil and mix the oil until it achieves breadcrumbs like consistency.
Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.
Keep kneading the dough for 6-7 minutes before rolling it for paratha.
The dough’s texture needs to be really elastic otherwise the parathas won’t be soft.
Now, take a bowl for the stuffing of the aloo paratha.
Add boiled potatoes in them. Mash them well.
After that add freshly chopped onions, ajwain, anardana powder, salt and red chili powder in it. Add some chopped coriander leaves and mix the ingredients.
Keep them aside. To make stuffing for aloo paratha, exclude onion and mix the rest of the ingredients.
(To make Aloo Ka Paratha)
Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.
Now dust these balls with dry flour and roll them with a rolling pin to make make a circle of 5-6 inch.
When you have made the circle add the potato stuffing inside it. Lift the edges one by one and bring back to the center so as to make a roundish ball once again.
Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.
Heat up a griddle or tava and smear it with the small quantity of ghee.
Gently place the paratha over the tava and cook from the side. Cook the paratha until its brown in color.
Serve the paratha hot alongside homemade butter and some tangy mint chutney.
- If the stuffing of the paratha contains moisture and is watery then the stuffing will spill out from the paratha.
- Make sure to add salt just before making paratha because salt tends to make filling watery.
- The key to making flawless, tastier and soft Aloo Paratha is mashing the potatoes well. You can use a masher or grater to mash the potatoes.
- Most commonly used ingredients to make spiced potato filling other than boiled potatoes are green chillies, coriander leaves, red chilli powder, pomegranate seeds along with a little carom seeds,
- Knead the dough for good 5-6 minutes for making soft parathas.
- Calories mentioned are without butter topping
Calories: 228kcal | Carbohydrates: 46g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 10mg | Potassium: 380mg | Fiber: 6g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 2mg