Aloo paratha is a famous north Indian recipe. Though a born south-Indian, I love trying north Indian dishes. All thanks to my DD who is a big fan of all north Indian dishes. The top amongst them is the aloo paratha.
For the stuffing:
- Aloo (boiled, peeled and mashed): 4 medium sized
- Onion: 2 big size (nicely diced and chopped)
- Green chillies: 2 small
- Turmeric powder, Jeera powder, Pepper powder and Coriander powder: 0.5 tea spoon each
- Curry leaves: 5-6
- Mustard seeds: 0.5 tea spoon
- Finely chopped coriander leaves: one small bunch
- For the dough:
- Wheat flour: 1.5 cups
- Warm water: for kneading
- Salt to taste
- Add wheat flour and salt in a mixing bowl.
- Heat water for about 30 seconds in an oven. Use this warm water for kneading.
- Knead into a soft dough and set aside for 30 minutes. You can also cover it with a white muslin cloth.
- For the stuffing.
- Boil, peel and smash the potatoes well.
- In a wide bottom pan, add 2 table spoons of oil.
- When the oil heats up, add 1 tea spoon of mustard seeds.
- When it splutters, add the curry leaves and turmeric powder.
- Add the onions and fry for about 1 minute.
- Now add the masalas (all the powders mentioned under the ‘Ingredients’ section)
- Finally add the mashed potatoes and stir well.
- Cover and cook for about 5 minutes, occasionally stirring it in between to give it a nice consistency.
- Now roll the chapatti dough into small balls.
- Also, make smaller sized balls of your stuffing and place it inside the chapatti roll.
- Cover it on all sides.
- Roll the stuffed chapatti dough again. This time use some extra wheat flour for dusting.
- Press and seal it with your fingers so that the aloo does not pop open when you roll it.
- On the hot tawa, place the rolled parathas.
- Once the paratha is half cooked on one side, flip it to the other side. Apply one tea spoon of oil and cook again.
- Repeat this until your paratha is done on both the sides.
- You can serve it with mango pickle, plain yogurt or ketchup.
- Instead of oil, you can use butter for baking the parathas. The kids love it too J
- Cooking it on one side and then applying oil and repeating the process gives a nice stiffness to your parathas.
- Do not use too much wheat flour for dusting. Though it makes your parathas easy to roll, your parathas will lose the look and the taste.
- I used chapatti maker for making these parathas. You can use one too