Aaloo ka Paratha (Stuffed potatoes Indian Bread!!)


Ingredients ::

  • Onion 1-2 medium
  • Potatoes 3-4 big boiled and mashed
  • Green chili chopped
  • Fresh coriander leaves chopped 2 tbsp
  • Red chili 1 tsp
  • Mango pickle with oil 1 tbsp
  • Salt 1 tsp or according to taste
  • Carom Seeds (Ajwain) ½ tsp
  • Garam Masala 1 tsp
  • Yogurt 1/4 cup
  • Whole wheat flour (Atta) as required for 5-6 chappatis

Preparations::

  • Take whole-wheat flour in a bowl, ajwain, salt, yogurt and sufficient water and knead into a dough
  • Apply oil, cover and set aside for fifteen minutes
  • Heat oil and add ajwain, onions, green chillies, red chilli powder, salt, garam masala and coriander leaves
  • Fry till the onions are golden or light brown in color, ensure that it doesn’t turn too brown
  • Remove from heat, and once they are cool, mix well with the mashed potatoes and mango pickle. Now make potato balls for the paratha
  • Divide the chappati dough into equal portions, the size of your regular chapatis
  • With your palm, flatten a dough and using one hand, press the sides of the ball to form a hallow to fit the potato ball. The middle should be thick and sides should be thin
  • Place the potato ball, close on the sides to completely cover the stuffing
  • Run it around the palm so that it gets closed well
  • Dust some flour and press on the board (chakla)
  • Then gently roll out with the rolling pin (belan)
  • Ensure you don’t press on the paratha and make the stuffed potatoes to come out
  • Heat a tawa (Iron flat bottom utensil) and smear oil
  • Once the paratha is rolled out, with all the sides evenly spread, gently remove and place on the hot tawa
  • Reduce the flame to medium and let it bubble up. Turn it around and spread oil around the parathas
  • The parathas taste better if the oil is spread to the sides too. Cook till both sides turn a golden brown
  • Serve hot with curd or pickles or drop a dab of butter if you like!
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