Thursday, 20 February 2014

#6 Aloo ka Paratha

Parathas are absolutely delicious. My favorite are potato. They are nicely flavored without being overdone. Just the right balance of spice and comfort.

What you will need for this recipe are potatoes, onions, garlic, red chili powder, dried mango powder, salt, flour and water.

Combine all the ingredients for the filling and make a soft dough with the flour and water.

Divide the potato into six portions, and do the same with the dough.

You then flatten a portion of dough slightly.

Place a portion of potato in your flattened dough.

Bring up the sides of the dough till the potato is snug inside.

Flatten the dough-potato ball till it is about an inch thick.

Roll out to about 1/4 inch thickness.

Lightly fry the paranthas on either side until they are golden and cooked through.

Makes 6 large paranthas


  • 2 large Potatoes, boiled and mashed
  • 2 small Onions, finely chopped
  • 6-7 cloves Garlic, minced
  • 1tsp Dried Mango Powder
  • 1tbsp Red Chili Powder
  • 1tsp Salt
  • 2 1/2 cups Whole Wheat Flour
  • 1 cup Water
  • Oil for frying
Add the water to the flour a little at a time to make a soft dough. You may need to add a little more than a cup, or a little less. Divide into six equal parts.

Mix the potatoes, onions, garlic, dried mango powder, chili powder and salt together. Divide into six equal parts.

Take one portion of dough and flatten it slightly by pressing down with your thumb. Place a portion of the potato mixture in the center and bring up the sides of the dough disk so that you encase the potato in the dough completely. Do the same with the remaining portions of dough and potato.

Lightly dust your work surface with some flour. Gently press down the dough and potato ball till it is about an inch thick. Use your rolling pin to roll out the parantha till it is about 1/4 inch thick. 

Fry the parathas on either side for about a minute in about a teaspoon of oil each.

Serve hot with curd, chutney and pickle.

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