Aloo Paratha is one of the most popular breakfast dishes in North India. It is loved by most of the Indians. It is great while served with green coriander chutney or yoghurt.
While rolling paratha, there is a chance of it to break and filling to come out. In this recipe, I will explain how you can avoid that from happening and make the perfect soft and fluffy parathas.
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How to make Aloo Paratha
Ingredients for Green Chutney
Coriander Leaves – 1 cup
Green Chilly (chopped) – 1 tbsp
Garlic Clove (chopped) – 1/2 tsp
Ginger (chopped) – 1 tsp
Lime Juice – 1 tsp
Oil – 1 tbsp
Salt – 1/2 tsp
Yoghurt – 2 tbsp
Water – 1 tbsp
Ingredients for Dough
Whole Wheat Flour – 2 cups
Oil – 1 tsp
Water – 200ml
Salt – 1/2 tsp
Ingredients for Potato Filling
Potato (cooked and mashed) – 2 1/2 cups
Coriander leaves (chopped)
Green Chilly (finely chopped) – 1 1/2 tsp
Turmeric Powder – 1/2 tsp
Ginger paste – 1 tsp
Oil – 1 tbsp
Salt – 1/2 tsp
Directions
- To make green chutney, blend 1 cup of coriander leaves, 1 tbsp of green chillies, 1 tsp of ginger, 1/2 tsp of garlic, 1 tsp of lime juice, 1/2 tsp of salt and 1 tbsp of oil.
- I added 1 tbsp of water to make a fine paste like this.
- To this chutney add 2 tbsp of curd and mix it well.
- Green chutney is ready.
- To make the dough, mix 2 cups of wheat flour and 1/2 tsp salt.
- Add water as required to bring the mixture together and make a smooth dough.
- I used almost 200ml of water.
- Add 1 tsp oil and knead it again. Cover and keep the dough aside.
- To make the potato filling, add 1 tbsp of oil into a pan.
- Once the oil is hot add 1 tsp of ginger.
- Add 1 1/2 tsp of chopped green chilly and saute it.
- Add 1/2 tsp salt and 1/2 tsp of turmeric powder and mix.
- Add mashed potato and mix it well.
- Once the potato is mixed well, add chopped coriander and mix.
- Take it off from the stove and let the mixture cool.
- Make dough balls like this.
- Roll the dough ball to almost 4-5 inch diameter after dusting it with flour.
- Make the potato filling ball and place it in the center. Bring all the edges together and pinch to seal the edges. Pinch out the extra dough.
- Dust the dough ball with flour, flatten and roll it.
- Cook the rolled paratha on a hot pan.
- Apply 2-3 drops of oil/clarified butter and flip it.
- Cook for few more seconds. Apply oil, flip it again.
- Once cooked, take it off from the pan.
- Roll the remaining parathas and cook them.
- Paratha is ready to serve with the green chutney.
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