Aloo paratha

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Bread Dishes

North Indian

Spicy Index: 
Aroma Index: 
Cooking Time: 
25 minutes


For Dough:

Whole Wheat Flour - 1 1/2 cups
Salt – 1/4 tsp
Oil – 3 tsp
Water – 1/2 cup
Dry Flour in a plate – for rolling
For Filling: 
Potatoes - 2 large, boiled and peeled n grated
Onion – 1/2 small, finely chopped
Red Chili Powder – 1/4 tsp or to taste
Salt – 1/2 tsp or to taste
Cilantro - 5 sprigs, finely chopped
Spray Cooking Oil – for pan frying

Preparation method

  • Prepare dough, for making chappathis/rotis 
  • In a medium sized bowl, add Potatoes with remaining filling ingredients and mix well.
  • Keep a tava or skillet on the stove at medium to medium high.
  • Divide dough into equal size balls (approximately 8).
  • Divide Filling into equal size balls (approximately 8).
  • Roll out one dough ball into a 3-4 ” disk.
  • Place a Filling ball on the center of the disk and fold the dough around the Filling ball, completely enclosing it.  Pinch the dough ends together.
  • Flatten the stuffed ball and dip it into the dry flour on both sides.
  • Using a rolling pin, roll out the stuffed ball into a tortilla shaped disk. The paratha should not be too thin.
  • Place the rolled paratha on the heated skillet and cook until bubbles start to appear.
  • Start to roll the next paratha while one is cooking to get a process in place.  This is a great time saver.
  • Once bubbles appear, flip the paratha over and lightly spray it with cooking oil.
  • Allow this side to cook for 30 seconds and flip it over once more.  Again, lightly spray with cooking oil.
  • Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked.  It should have light golden/brown spots.

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