Drumrolls... cause the iconic Aloo paratha recipe is here. In the world of Chicken Paratha and Kheema Paratha, this humble yet classic paratha still rules the place. Aloo paratha along with achaar and dahi tastes heavenly and is the perfect breakfast recipe, but you can even serve it at dinner. Try this classic recipe and let me know how it turned out.
INGREDIENTS:
- Potatoes- 4-5 nos
- Salt- to taste
- Red chilli powder- 1 tsp
- Jeera powder- 1 tsp
- Chopped mint leaves- 2 tbsp
- Chopped coriander leaves- 2 tbsp
- Chaat masala- 1 tsp
- Juice of 1/2 lemon
- Black pepper powder- 1 tsp
- Whole Wheat flour- 2 cups
- Salt- to taste
- Chopped mint leaves- 1/2 cup
- Chopped coriander leaves- 2 tbsp
- Red chilli powder- 1 tsp
- Jeera powder- 1tsp
- Curd- 1/2 cup
- Water- to knead the dough
- Oil- to knead the dough
- Ghee- to cook the parathas
For the filling:
For the dough:
PROCEDURE:
- Boil the potatoes along with some salt and water.
- Remove them in a colander and allow the potatoes to get dry, then peel them and mash them finely.
- In a large mixing bowl, add the mashed potatoes and rest of the ingredients listed in the filling.
- Mix well and check for seasoning and add more salt and spice if needed.
- Meanwhile, we'll prepare the dough.
- Take a large mixing bowl, add flour and the spices and herbs, mix well and add curd to it.
- Mix well and add water gradually while mixing, as required to make a tight dough.
- Apply oil on it and knead for a min.
- Cover it and let it rest for a few mins.
- Heat a tawa
- Take a small portion of the dough and flatten it out, place a tbsp or two of the filling, bring the sides together and seal like a momo.
- Dust some flour and roll it into an even round paratha.
- Place it on the hot tawa, cook evenly by applying oil on both sides till crispy.
- Serve hot aloo paratha with achaar and dahi.
