Aloo Paratha is a popular North Indian

                                       

• Fresh coriander leaves, finely chopped (optional)

Preparation:Aloo Paratha is a popular North

Indian food

Ingredients:

For the dough:

• 2 cups whole wheat flour (atta)
• Water, as needed
• Salt, to taste
• 1 tablespoon vegetable oil or ghee (clarified butter), plus extra for cooking

For the potato filling:

• 2 large potatoes, boiled, peeled, and mashed
• 1 small onion, finely chopped (optional)
• 2 green chilies, finely chopped (adjust to taste)
• 1 teaspoon grated ginger
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon amchur (dry mango powder) or chaat masala
• Salt, to taste

1. Prepare the dough: In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead until a smooth and soft dough forms. Add 1 tablespoon of oil or ghee and continue kneading for another 2-3 minutes. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

2. Prepare the potato filling: In a separate bowl, combine the mashed potatoes with chopped onion (if using), chopped green chilies, grated ginger, cumin seeds, garam masala, ground coriander, amchur or chaat masala, salt, and chopped fresh coriander leaves (if using). Mix well to incorporate all the ingredients evenly.

3. Divide the dough and filling: Divide the rested dough into equal-sized balls (slightly smaller than the size of a tennis ball). Divide the potato filling into portions roughly the size of a golf ball.

4. Roll out the dough: Take one portion of the dough and roll it into a small circle (about 4-5 inches in diameter) using a rolling pin and some dry flour for dusting.

5. Stuff and seal: Place one portion of the potato filling in the center of the rolled-out dough circle. Gather the edges of the dough and bring them together to enclose the filling completely. Pinch off the excess dough, then gently flatten the stuffed ball between your palms.

6. Roll out the paratha: Dust the stuffed ball with flour and gently roll it out into a flatbread (paratha) of about 6-7 inches in diameter. Be careful not to press too hard, as it might cause the filling to spill out.

7. Cook the paratha: Heat a tawa (griddle) or a frying pan over medium-high heat. Place the rolled-out paratha on the hot tawa and cook for about 1-2 minutes on one side until small bubbles start to appear.

8. Flip and cook: Flip the paratha and cook the other side for another 1-2 minutes. Brush some ghee or oil on both sides of the paratha and cook until golden brown spots appear on both sides, pressing lightly with a spatula to ensure even cooking.

9. Repeat with the remaining dough and filling: Repeat the process with the remaining dough and potato filling to make more parathas.

10. Serve hot: Serve the Aloo Parathas hot with yogurt, pickles, chutney, or any curry of your choice. Enjoy the delicious and comforting flavors of this classic Indian flatbread!

Aloo Paratha

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