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Aloo Paratha | Potato Stuffed Paratha Recipe

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 9
Author: Sumana

Ingredients

  • Wheat flour- 1.5 cup
  • Salt- 3/4 tsp
  • Water- 1/2 cup

For stuffing

  • Potatoes- 3 nos.
  • Chopped coriander leaves- 1/4 cup
  • Chopped curry leaves- 3 tsp
  • Salt- 3/4 tsp
  • Red chilly powder- 3/4 tsp
  • Turmeric powder- 1/2 tsp
  • Garam masala- 1/2 tsp
  • Lemon juice- 1 tsp
  • Cumin seeds- 1 tsp
  • Cooking oil- 1 tsp

Instructions

Method

  • In a wide bowl add in wheat flour, salt and give a quick mix. Then adding water incrementally prepare a pliable, soft dough.
  • The dough shouldn't have any cracks which indicates lack of water. In that case sprinkle some more water and knead well. Keep the dough covered with damp cloth for about 15 minutes or till the stuffing is ready.
  • Next pressure cook potatoes that are cut in to half till they turn soft. Do not add any water to cook. Peel it off and mash them well. Keep aside. Next heat a pan adding oil and cumin seeds.
  • As the seeds sizzle, include chopped curry leaves, coriander leaves, turmeric powder, salt, red chilly powder and garam masala powder. Saute for a while and switch off when most moisture evaporates.
  • Next add mashed potatoes and mix well. Squeeze lemon and let it cool down for few minutes.
  • Divide both stuffing and wheat dough in to 9 equal parts and roll them as balls between your palms. Dusting enough wheat flour roll a dough ball in to 2" disc and keep a stuffing ball at the center.
  • Bring the sides up and cover the stuffing and then seal it on top. Dust some flour over it.
  • Keeping the sealed side on top roll the paratha carefully to medium thick disc. Then transfer it over a hot skillet. Smear some ghee or oil over the paratha and cook till some brown spots appear on both sides. Continue the process with rest of the dough.
  • Delicious peas paratha is ready to serve along with yoghurt and pickle.

Notes

  • The water quantity required to prepare the dough differs with quality of wheat flour. So adjust accordingly
  • The dough should be given minimum 15 to 30 minutes of resting time for better results.
  • Do not add water while pressure cooking potatoes, let the mashed potato be moisture free and dry.
  • This is mild in spice, as per your taste buds you can increase it by adding some finely chopped green chillies.
  • The consistency of stuffing and dough should be same, otherwise the stuffing comes out while rolling.
  • While rolling the stuffed paratha, be extra careful and apply pressure evenly.