Aloo Paratha

Aloo Paratha is a popular  bread recipe in North-Indian Cuisine. It is made from whole wheat flour stuffed with different kinds of vegetable filling. In Aloo paratha, the filling is made from potatoes. 

It is usually served with chilled yogurt or pickles. I have made some variations in my recipe compared to the traditional one. In this recipe- potato and fennel bulb are used in filling and it is served with Pudina-Onion-Tomato chutney. 

Ingredients

4 cups Whole wheat flour

Salt 

Water

For Filling

3 Potatoes

1 Fennel Bulb (optional), finely chopped

1 Onion, finely chopped

1 tsp Ajwain 

1/2 tsp Fennel Seeds

1/2 tsp turmeric powder

1 tsp Red chili powder

1 tsp Coriander powder

Salt

2 tsp Oil

Method

• In a pressure cooker, cook potatoes. After it has cooked peel the potatoes and mash it with a fork or a potato masher
• In a pan, heat oil, add ajwain, fennel seeds, onions and fennel bulb. Saute for 5 minutes until onions and fennel bulb is cooked

• Add turmeric powder, red chili powder and coriander powder. Saute for a minute
• Add mashed potatoes and adjust salt as per taste

• In a mixing bowl, mix wheat flour and salt. Add enough water to knead the dough. the dough should be very soft. Cover the bowl and set aside for 30 minutes

• Now, divide the dough into equal portions and roll each portion into balls

• Take a  paratha ball and roll it into small circular shape. Scoop equal portion of  potato mixture and place it at the center rolled paratha. Cover it the potato mixture and seal it

• Now dust enough wheat flour on stuffed paratha, using a rolling pin, roll it into circular shape. The flat paratha should be thick

• Gently place it on a preheated pan. Roast it evenly on both the side. Add oil/ghee/butter if required 

• Serve hot with pickles , chilled yogurt, chutney or salad

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