Aaloo Paratha is my favorite thing to eat with my evening tea. The perfectly spiced potato filling nestled in between the buttery paratha is truly one of those indulgent snacks that just warm your soul.
For the paratha:
- 2 cups aataa (whole wheat chapatti flour)
- Salt to taste
- Water (I used about 3/4 cup but you need to add it slowly so that you only add enough to form a soft supple dough)
For the filling:
- 3 potatoes
- Salt to taste
- Red chili powder to taste
- 1 tsp amchoor (dried mango powder)
- Juice of 1 small lemon
- 1 tsp dry roasted cumin powder
- 1 tsp dry roasted coriander powder
- 1 small bunch of finely chopped cilantro
- 1 onion finely chopped
- 1 green chili finely chopped
Instructions for parathas:
- Put the aataa in the bowl of the stand mixer
- Add your desired amount of salt and slowly add the water. Add only enough water to form a supple and soft dough.
- Let it rest for at least 30 minutes
Instructions for the filling
- Wash and boil the potatoes till ready
- Peel and coarsely mash the potatoes and set them aside.
- In a pan add about 3 tablespoons of oil and add your coarsely mashed potatoes and the spices and mix well. Now add the chopped onions, green chilies and cilantro. Now squeeze the lemon juice and mix well and taste. Adjust accordingly.
- Let it cool completely
- Now divide your dough into about 12 equal rounds.
- Roll one round out slightly.
- Fill it with about a heaped tablespoon of the potato filling.
- Make it into somewhat of a pouch and seal it.
- Gently roll it out and make sure to roll it out onto a floured surface.
- Heat your tawaa (griddle)
- Add some oil and add the parathas to it.
- In a minute or so flip it and now add a tsp of ghee all around it and on top of it
- Cook till done on both sides.
- Enjoy with some Raita or mint chutney.