Aloo Parathas

 

Aloo Parathas

Aloo parathas are whole wheat tortillas stuffed with spiced potatoes. Making soft and fluffy parathas takes a lot of practice -- it’s all about feeling the dough, kneading it to the right consistency, rolling it out evenly, and flipping it at just the right moment to get the perfect golden color. My parathas are not as good my mother’s or my mother-in-law’s, but they’re getting there!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Allergens: Wheat
  • Servings: 8

Ingredients

Dough

  • 2 cups wheat flour (atta)
  • 1/2 cup water (+ more if needed)
  • 1 tablespoon oil

Potato Filling

  • 2 Russet potatoes (boiled, peeled, mashed)
  • 1/2 large onion (finely chopped)
  • 1 handful coriander leaves (chopped)
  • 1 teaspoon salt
  • 1 tablespoon chaat masala
  • 1/2 teaspoon black pepper (powdered)
  • 1/2 tablespoon garam masala
  • 1 teaspoon oil

Instructions

  1. To make dough, in large mixing bowl, add wheat flour then water and oil gradually and knead into soft dough. Cover and let sit in refrigerator for at least 1 hour.

  2. To make filling, boil potatoes and mash in large bowl.

  3. Add chopped onions, coriander leaves, salt, garam masala powder, and chaat masala, and mix well so no lumps remain.

  4. Divide dough and potato filling into 8 equal portions.  

  5. Generously sprinkle a clean work surface with flour.

  6. Make small-to-medium-size balls of dough and roll out into 3-to-4-inch circles.

  7. Add portion of potato filling in center of balls, then pull edges of dough over top of ball and pinch together to seal. Make sure filling is nicely sealed.  

  8. Flip potato ball over so seal is on bottom, then use rolling pin to roll out into 6- 8-inch round.  

  9. Heat griddle and dry roast parathas, cooking on both sides until lightly brown (about 2 minutes each side).   

  10. Brush 1/2 teaspoon oil on top of parathas, then flip oiled side down and cook until underside is golden brown. Repeat on other side (both sides should be golden brown).   

  11. Serve hot with pickled mango or yogurt of your choice.  

BON APPÉTIT!