Aaloo paratha

Aaloo paratha

Reshma Venugopal


  1. 2 1/4 cups whole wheat flour (gehun ka atta)
  2. 1/2 tsp salt
  3. 2 tbsps ghee
  4. 4 potatoes boiled
  5. 1 onion chopped
  6. 1 tbsp coriander chopped (dhania)
  7. 4 green chillies , chopped
  8. 2 tsps mango powder dried (amchur)
  9. 1/2 tsp chilli powder
  10. 1 tsp cumin seeds (jeera)
  11. to taste salt
  12. 1 tsp ghee


40 mins
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    For the dough:Sieve the flours with the salt.Add the ghee and mix well. Add enough water and make a semi-soft dough. Keep aside.

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    For the stuffing:

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    Mash the potatoes coarsely or cut into very small pieces. Keep aside.

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    Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.

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    Add the green chillies and fry again for 1 minute.

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    Add the potatoes, salt, coriander, chilli powder and amchur powder. Mix well and cook for 1 minute.

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    Cook the mixture. Keep aside.

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    Knead the dough and divide into 10 portions.

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    Roll out one portion of the dough into a circle of 125 mm. (5") diameter.

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    Place one portion of the prepared filling in the center of the dough circle.

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    Bring together all the sides in the center and seal tightly.

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    Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour.

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    Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.

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    Repeat with the remaining dough and filling to make more parathas.

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