The perfect brunch on a lazy Sunday – Aloo Parathas. Whole wheat pan-fried flatbread stuffed with a spicy potato filling and best enjoyed with a side of yoghurt and pickle! Every home has their own unique recipe for this, mine’s a simple, fuss-free recipe with minimal spices and lots of herbs.
For the dough
▪2 to 3 cups whole wheat flour
▪1 tsp salt
▪1 tbsp vegetable oil
▪ Water for kneading
For the filling
▪3 potatoes – boiled, peeled & roughly mashed
▪1 green chilli, finely chopped
▪2 tbsp fresh cilantro, finely chopped
▪2 tbsp fresh mint, finely chopped
▪½ teaspoon red chili powder
▪½ teaspoon garam masala
▪Roughly 2 tbsp of freshly squeezed lemon juice
▪Salt to taste
▪In a large bowl, mix together all the ingredients listed for the dough – except water.
▪Add water a liitle at a time and knead to form a smooth and soft dough.
▪ Cover and set the dough aside for 30 minutes to rest.
▪In a separate large bowl, add in all the ingredients listed for the filling. Mix and combine well.
▪ When ready to cook, divide the dough unto equal parts.
▪Take one dough ball and roll this out to approximately 5 inches. Place 2 tbps of the potato filling in the center.
▪Bring all the edges of the dough together to the center and then pinch to seal the edges.
▪Roll out the dough again just like you would when making rotis.
▪Heat a tawa over high heat. Once hot, drizzle 1 tbsp of vegetable oil before transfering the paratha on it.
▪Flip this gently after 2-3 minutes and fry this nicely browned from both sides.
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