Parathas are very famous flat breads in North Indian cuisine and is usually stuffed with paneer or vegetables like potato, cauliflower, radish and also with leafy vegetables like fenugreek, spinach and served with butter, yogurt and pickle.
Parathas make a filling meal and you don't need any side dish, just have them as such or with curd and pickle. Making paratha may seem tricky in the beginning, but with practice and little patience, you can easily master the skill of making good parathas. Make sure the dough is not too soft or hard and also the filling should not be watery or too dry.
Aloo paratha is one of the extremely popular one in the paratha category. And potatoes are everyone's favorite and always available in our kitchen. You can add or lessen the spices in the filling according to your taste. Enjoy these parathas hot with curd and pickle. Add a dollop of butter for the authentic taste!
For the dough:
Wheat flour - 2 cup
Salt - to taste
Oil / Ghee - 1 tsp
Water - as required
For the filling:
Potatoes - 3 medium size
Ajwain - 1/8 tsp
Green chilly - 1 tsp, finely chopped
Coriander leaves - 2 to 3 tbsp
Turmeric powder - 1/4 tsp
Cumin powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1/2 tsp
Amchur / Dry mango powder - 1/2 tsp
Salt - to taste
Wheat flour - for rolling
Oil / Ghee
1. Take wheat flour, salt and oil/ghee in a bowl and combine. Add water little by little and mix well to make a smooth and semi-soft dough. Cover and keep aside for 15-20 minutes.
2. Boil the potatoes and peel the skin. Mash them well. To this add ajwain, green chilly, coriander leaves, spice powders and salt. Combine well.
3. Divide the dough and potato filling into equal portions.
4. Roll out the dough into a 5 inch circle. Place a potato filling in the middle and bring together all sides and seal.
5. Pinch off the extra dough and gently flatten them. Dust them lightly with flour and roll them very gently into a 6-7 inch circle.
6. Heat a tawa or griddle and place the paratha. Cook the paratha by smearing little oil or ghee until golden brown on both sides.
Serve hot with curd and pickle of your choice.
1. Adding ajwain is optional. You can substitute with cumin/jeera.
2. You can omit green chillies and add more red chilly powder.
3. You can substitute dry mango powder with lemon juice.