Simple Aloo Paratha
Ingredients
- For the stuffing ⓘ
- 3 medium sized potatoes, boiled and peeled ⓘ
- one small onion, chopped into small pieces ⓘ
- 1 teaspoon garam masala ⓘ
- salt, per taste ⓘ
- 1 green chili, finely chopped (now the number of chillies really depends on how hot the chilli is) ⓘ
- 1 small piece ginger, chopped finely or grated ⓘ
- oil, for cooking the paratha and onions ⓘ
- For the dough
- 1 cup wheat flour (roti flour) ⓘ
- oil ⓘ
Instructions
- Use a ricer to mash the boiled potatoes. A ricer is best since it ensures no lumps. However, you could use a fork or a masher or your hands.
- To the boiled potato mash add garam masala, salt, chopped green chilli and ginger.
- In a pan, heat about 2 tablespoons of oil, add the chopped onions and cook until translucent.
- Add this to the potato mixture. Note: you could do this the other way around: so you could add the potato mixture to the cooked onions since it doesn't make a difference.
- Leave this aside and prepare the dough by first combining the flour and adding 1-2 teaspoons of oil. Mix together and then add enough warm water to form a soft dough.
- Take lemon sized balls of dough (little bit larger than for roti) and roll it out into a circle. In the centre of the circle add a large spoonful of the mixture.
- Now this is the slightly tricky bit. Close the circle like you would for a kachori (like a bag removing excess dough). I'm sorry this step is just a little difficult to explain :(.
- Cook on both sides applying oil around the sides and on top, on a tawa until brown.
- Can be served with yoghurt or any pickle.
Nutrition & Diet Analysis (per serving)
690
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).