Aloo Paratha

To make Aloo Paratha in Punjabi style, follow this traditional recipe:

Ingredients:

For the dough:

2 cups whole wheat flour (atta)

Water (as needed to knead)

1/2 teaspoon salt

1 tablespoon oil or ghee


For the stuffing:

3-4 medium-sized potatoes (boiled and mashed)

1-2 green chilies (finely chopped)

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon ajwain (carom seeds)

1/2 teaspoon red chili powder

1/2 teaspoon garam masala

1/2 teaspoon amchur (dry mango powder)

2 tablespoons finely chopped coriander leaves

Salt to taste

Ghee or oil for cooking


Instructions:

1. Prepare the dough:

In a large bowl, mix the wheat flour and salt.

Gradually add water and knead into a soft dough.

Add 1 tablespoon of oil or ghee and knead again.

Cover the dough and let it rest for 20-30 minutes.


2. Prepare the stuffing:

Mash the boiled potatoes in a bowl.

Add green chilies, cumin seeds, ajwain, red chili powder, garam masala, amchur, coriander leaves, and salt. Mix well to make a smooth stuffing.


3. Assembling the parathas:

Divide the dough into equal-sized balls.

Roll one ball into a small circle (about 4-5 inches in diameter).

Place a portion of the potato stuffing in the center.

Gather the edges of the dough and seal it, forming a ball again.

Roll this stuffed ball gently into a paratha (6-7 inches in diameter). Use dry flour to dust as needed.


4. Cook the parathas:

Heat a tawa (griddle) on medium heat.

Place the rolled paratha on the tawa and cook for a minute or until you see bubbles on the surface.

Flip the paratha and apply ghee or oil on the cooked side.

Flip again and apply ghee on the other side.

Cook both sides until golden brown spots appear, and the paratha is crispy.


5. Serve hot:

Serve the Aloo Paratha with butter, yogurt, or achar (pickle).

Enjoy your Aloo Paratha!


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