Aloo paratha or Indian bread stuffed with potato is a classic north Indian delicacy and is loved by most of us, including me 🙂 I normally do not make parathas often at home, because being a south Indian, I grew up eating rice for dinners too and roti or chapati was prepared rarely for dinners.
But, now I make phulka or roti regularly for dinner, so I sometimes also make parathas. This aloo paratha is the easiest paratha for me and since, it has got potato in it, I normally do not make a separate curry, we rather have it with plain curd or raita.
I have shared my palak paratha previously, which is also very easy to make.
|Serves: 2||Cooking time: 20 mins|
For potato stuffing
Potato – 2 (boiled, peeled and mashed)
Onion – 1 (finely chopped)
Green chilli – 2 (very finely chopped)
Coriander leaves – 1 tbsp (finely chopped)
Cumin powder – 1 tsp
Garam masala powder – 1 tsp
Salt – to taste
Curd – 1 cup
Coriander leaves – to garnish
Red chilli powder – to garnish
For Indian bread/paratha
Whole wheat flour – 2 cups
Salt – to taste
Oil – 1 tbsp
Butter – 1 tbsp
- Add all the ingredients under ‘for Indian bread’ and make smooth dough using required amount of water. Close it with a tight lid and let it rest for about 30 minutes.
- Heat a pan with 1 tbsp oil and add the onion and green chilli. Fry till onion turns transparent.
- Add the cumin powder and garam masala powder, fry for a minute and finally add the potato, salt and coriander leaves.
- Stir well and remove from heat. Let it cool for a while. Once cool, prepare 6 round balls and keep aside.
- To make the Indian bread or parathas, prepare 6 round balls from the dough made earlier.
- Take each ball, flatten it a bit using your fingers and stuff 1 potato filling in it and seal it well with the dough. So, you will have the dough ball with potato filling inside. Do the same with all dough balls.
- Now spread some flour on your counter top and flatten each dough ball using a rolling pin. Shape each ball into rotis/flat bread shape.
- Heat a flat pan/tawa with 1 tbsp butter and roast each flat bread/paratha on both sides till nice golden in color.
- Serve hot with curd on the side or with any curry of your choice.
- Before serving, sprinkle some red chilli powder and coriander leaves on the curd and serve.
Note: When you prepare the potato stuffing, make sure that it is completely dry and not moist. If you find it moist, fry it till the moisture disappears and you get a dry mixture.