Aloo Paratha By Chef Ajay Chopra

Name: Aloo Paratha
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 3
Cuisine: Indian
Ingredients: 3 - 4 boiled and mashed potatoes; 1 cup wheat flour; 1/3 cup chopped coriander; 2 - 3 onions chopped; 1 tsp amchur powder; 2 - 3 green chillies chopped; 2 tsp anardana; 1 tbsp black salt (kala namak); 1 tbsp bhuna jeera; ghee as required

Aloo Paratha

Also known as - Aloo ka Paratha

Ajay Chopra

Aloo Paratha is a popular dish that is both eaten as a snack and as a meal. Chef Ajay Chopra shares the recipe in detail.

Serves

Cooking Time

18-20 Min

Meal Type

bread

Preparation Time

10-20 Min

Difficulty

MEDIUM

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View step by step

INGREDIENTS

For aloo mixture
- 3 - 4 boiled and mashed potatoes
- 1 cup wheat flour
- 1/3 cup chopped coriander
- 2 - 3 onions chopped
- 1 tsp amchur powder
- 2 - 3 green chillies chopped
- 2 tsp anardana
- 1 tbsp black salt (kala namak)
- 1 tbsp bhuna jeera
- ghee as required
For dough
- 1 cup aata (wheat flour)
- 1 tsp salt
- water as required

PREPARATION

1
Mix whole wheat flour with some water and salt and make a dough.
2
Drizzle some oil on the dough to keep it soft and moist.
3
In a bowl, mix mashed aloo, coriander, chopped onions, green chillies, bhuna jeera, aamchur powder, anardana, black salt.
4
Take a small piece of dough and start flattening it- keep the edges thin and the centre thick.
5
Place the aloo stuffing in the centre of the flattened dough. Stuff it enough so you can feel the stuffing in every bite. Make a round dough ball again.
6
Flatten the dough ball with a rolling pin.
7
For tandoor style of cooking, grease one side of the flattened dough with water and place that side on the tava. Cook it till one side turns light brown.
8
Another style of paratha- place it on the nonstick pan.
9
Throw in a dollop of ghee and let the ghee melt.
10
Flip the paratha to the other side. Let both the sides cook properly till it’s golden brown.
11
Serve hot aloo paratha with dahi.

STEP BY STEP

Mix whole wheat flour with some water and salt and make a dough.

Drizzle some oil on the dough to keep it soft and moist.

In a bowl, mix mashed aloo, coriander, chopped onions, green chillies, bhuna jeera, aamchur powder, anardana, black salt.

Take a small piece of dough and start flattening it- keep the edges thin and the centre thick.

Place the aloo stuffing in the centre of the flattened dough. Stuff it enough so you can feel the stuffing in every bite. Make a round dough ball again.

Flatten the dough ball with a rolling pin.

For tandoor style of cooking, grease one side of the flattened dough with water and place that side on the tava. Cook it till one side turns light brown.

Another style of paratha- place it on the nonstick pan.

Throw in a dollop of ghee and let the ghee melt.

Flip the paratha to the other side. Let both the sides cook properly till it’s golden brown.

Serve hot aloo paratha with dahi.

Aloo paratha has its origins in Northern India but over the years have become popular throughout India.

The stuffing can be made using boiled and mashed potatoes, onions, anardana, ginger, fresh coriander. The paratha is stuffed with mildly seasoned stuffing and cooked on a tawa. A blob of butter is placed on the hot paratha.

Aloo paratha and a tall glass of lassi in the morning will make your day!