North Indian · Vegetarian
Aloo Paratha.
Whole-wheat flatbreads filled with a spiced potato mash.
BEFORE YOU BEGIN
A little context.
Cool and dry the filling before stuffing so it does not tear the dough.
Read the full method first, measure the ingredients, and prepare the equipment before turning on the heat. Choose the measurement view that works for you.
How US and metric views work →CURRY TABLE · HOME-STYLE RECIPE
Aloo Paratha
~60 minutes estimated. Cool and dry the filling before stuffing so it does not tear the dough.
US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.
Ingredients
Method
- 01
Knead flour with water to a soft dough; cover and rest. Mash potatoes completely and mix with spices, cilantro, and salt.
- 02
Divide dough and filling into eight portions. Enclose each potato portion inside a dough round and seal carefully.
- 03
Roll gently, avoiding tears. Cook on a hot skillet with a little ghee, turning until both sides are browned and cooked.
A mint filling
Add: 1 tbsp mint leaves, finely chopped
Mix into the cooled potato filling before shaping the parathas. Dry the leaves well so the filling does not become wet.
A suggested variation. Try a small portion first; the planner uses the main recipe only.Cool and dry the filling before stuffing so it does not tear the dough.
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