Aloo Parantha

Aloo parantha is a perfect option as a meal or snack/breakfast. It is liked by almost every generation and can be made easily at home. You’ll simply love these paranthas.

Let us start cooking!!!

Ingredients:
For The Dough
Whole wheat flour (gehun ka atta): 1 ½ cups
Salt: 1/2 tsp
Ghee: 2 tbsp
Water: Less than ¾ cup

For The Stuffing
Potatoes: 3 medium boiled, skin removed and mashed properly
Onion: 1 medium chopped
Coriander leaves: 2 tbsp finely chopped
Green chillies: 1 de-seeded and finely chopped
Dried mango powder: 1 tsp
Asafetida: a pinch
Turmeric powder: ½ tsp
Coriander powder: 1 tsp
Fennel powder: 1 tsp (Optional)
Cloves: 1 (Optional)
Whole black pepper: 2-3 (Optional)
Chilli powder: ½ tsp
Cumin seeds: ½ tsp
Mustard seeds: ½ tsp
Ginger paste: ½ tsp
Salt as per taste
Ghee: 1 tsp

Ghee for cooking paranthas

Method:
1. Take flour in a bowl and add salt and ghee to it. Mix properly.
2. Now add water and make soft dough just like that of chapatti.
3. Keep it covered for about ½ hour.
4. Heat ghee in a vessel. Add asafetida and mustard seeds. Let them splutter. Add cumin seeds and ginger. Fry till the raw smell has gone off.
5. Add onions and fry till they turn translucent.
6. Add the green chillies, fennel powder, freshly grounded cloves and black pepper. Fry for few seconds.
7. Add the potatoes, salt, coriander powder, turmeric powder, chilli powder and amchur powder. Mix well and cook for 1 minute.
8. Add coriander leaves and mix well.
9. The mixture for aloo parantha is ready. Let it cool.

10. Knead the dough and divide into 6 portions.
11. Take one portion and again divide it into two. Roll small circle of both the parts of the portion.
12. Divide he mixture in 6 equal portions.
13. Place one portion of the mixture on one of the part of the rolled dough.
14. Cover it with another part and seal the by pressing with your fingers.
15. Roll out again into a big circle with the help of little flour.
16. Cook the paratha on a tava (griddle) using little ghee until both sides are golden brown.
17. Repeat with the remaining dough and filling to make more paranthas.
18. Serve hot with curd, chutneys, pickles or ketchup.

Tips:
1. If you knead the flour hard then it may be possible that the aloo mixture comes out of the dough.
2. Never make paranthas with hot mixture. Always let the mixture cool down first.

See you soon with a new recipe till then Happy Cooking!!!