Ingredients

• 3 cup - Whole wheat flour ( 1/2 cup extra for dusting)
• 1 cup - Water
• 2-3 tbsp - milk or curd
• Salt - a pinch
• Ghee/oil for frying
• For Potato Filling:
• 3 Potatoes
• 1 Onion (finely chopped)
• 1 Green chilli, finely chopped (deseeded)
• 2-3 garlic, finely chopped
• 1/2 tsp - Sesame seed (optional)
• 1-2 tbsp - Oil
• For Tempering: 2-3 tbsp - oil
• 1/2 tsp - Cumin seeds
• 1/4 tsp - Onion seeds
• 1/4 tsp - asafoetida
• Masalas For Filling: Salt according to taste
• 1/2 tsp - Turmeric powder
• 1/2 tsp - Red Chilli powder
• 1/2 tsp - Chat powder
• For Garnish: Coriander, finely chopped
• Accompaniments: Raita
• North Indian style carrot pickle

How to Make Aloo Paratha Recipe

• Pre-preparation:
• Boil the potato till soft. Allow it to cool.
• Once cold, mash well.
• Knead the dough by mixing flour, salt, curd or milk and water.
• Place the dough in a bowl and cover with damp kitchen towel. Let it sit in a warm place while you prepare the potato filling.
• Preparation For Potato:
• In a heavy bottom wok heat oil.
• Temper the ingredients till you get aroma.
• Saute the ginger and garlic.
• Add the spice powder ensuring the heat is completely reduced.
• To the fried spices add the mashed potato.
• Remove from heat add coriander leaves and mix well and keep aside.
• For Paratha:
• Take the dough and knead well again on an oiled surface.
• Make small balls and keep aside.
• Take two balls to make a paratha, or any method you find comfortable.
• Roll the dough ball in circular or triangular shape for about 3-4 cm breadth, do the same to the second ball. On the rolled dough add the potato masala.
• With your hand spread the potato masala ensuring the masala is not too much.
• Cover this rolled dough with the second disc and seal the sides.
• Dust some flour over the combined discs, flip it over and dust the second side. With the rolling pin slowly roll the discs increasing its breadth.
• If your paratha does not roll out in a circle or triangle, use a plate as circular scale or a knife and cut of the uneven sides to get a proper shape.
• Heat a heavy bottom griddle or frying pan.
• Place the stuffed paratha on the hot tava or pan.
• When you see tiny bubbles on the side of the paratha facing upwards, flip it.
• Apply butter or ghee and fry till brown on both sides.
• Remove and serve with gravy accompanied with salad and raita.