Aloo Paratha

Aloo paratha is an Indian flat bread that’s stuffed with a well-seasoned potato filling. They are usually served as a breakfast dish, topped with butter.

For our recipe we have used the Dahabi Chakki Atta, provided to us by one of our partners, Pyramid. The Dahabi Chakki Atta is a stone-milled whole wheat flour that is rich in fiber, and has no chemicals and preservatives. It is ideal for making parathas, chapatti, phulka, puri and whole wheat bread.

Serving size: 3

Ingredients:

For the filling

• 3 cups water
• 2 potatoes (200g when boiled)
• 2 green chilis
• 1 tbsp chopped coriander leaves
• ¼ tsp chili powder
• 1/8 tsp turmeric powder
• ½ tsp cumin powder
• ¼ tsp fennel powder
• ½ tsp salt

For the dough

• 1 cup Dahabi Chakki Atta
• ½ tsp salt
• 1 tbsp oil
• ½ cup hot water
• 3 tsp ghee (to spread when cooking)

Instructions:

1. Halve the potatoes. Then add 3 cups of water to a pot along with the potatoes. Boil them for 20 minutes on medium heat or until they are soft. Then peel the skin off the potatoes and add them to a bowl (wait till they are a bit cool). Using a fork, mash the potatoes until fluffy with no chunks.
2. Finely chop up the green chilis and the coriander leaves.
3. Now add in the green chilis, coriander leaves, chili powder, turmeric powder, cumin powder, fennel powder, and salt to the bowl of mashed potatoes. Mix until everything is well combined with the potatoes.
4. Then divide the potato filling into three equal parts.
5. To make the dough, take a large bowl and add 1 cup Dahabi Chakki Atta, salt, oil and mix. Then gradually add hot water and knead until you have a dry, smooth dough.
6. Once that is done, divide the dough into 3 equal parts as well.
7. Take a dough ball and dust it with some flour. Using a rolling pin, roll it to a circle of around 5-inches in diameter.
8. Place one ball of potato filling in the center of the rolled dough, leaving some space on the sides.
9. Then take the edges and start pleating the dough. While doing so, bring the edges to the center.
10. After that, join the pleats together at the center. Make sure to join them well together, because if not, there could be gaps forming when you roll and the filling may come out. When done, the filling will be enclosed with dough.
11. Repeat step 7-10 for the rest of the dough as well.
12. Now, sprinkle some flour and roll the new aloo paratha dough balls to about the same size as that of a chapatti or roti. Our parathas were around 8-inches in diameter.
13. Heat a pan on medium heat, and place a paratha in. Using a spatula, flip the paratha after 2 minutes 30 seconds or when the bottom is partly cooked. Then using a pastry brush, spread ½ tsp of ghee on the partly cooked side.
14. Flip the paratha again after cooking it for around 1 minute and spread another ½ tsp of ghee on the side on top. Then cook for another minute and remove from heat and repeat the process (step 13 and 14) for the other two as well.