Authentic Stuffed Aloo Paratha
Prep time: 20 mins | Cook time: 20 mins | Yield: 6 Parathas
Ingredients
Whole Wheat Dough
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2 cups whole wheat flour (atta), plus extra for dusting
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1/2 tsp salt
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1 tbsp ghee or oil
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3/4 cup warm water (adjust as needed)
Spiced Potato Filling
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3 medium yellow or Russet potatoes (boiled and peeled)
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1 small green chili, finely minced (optional)
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1/2 cup fresh cilantro, finely chopped
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1/2 tsp cumin seeds
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1/2 tsp red chili powder
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1/2 tsp garam masala
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1/2 tsp amchur (dry mango powder) or lemon juice
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1/2 tsp coriander powder
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3/4 tsp salt (to taste)
For Frying
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Ghee, butter, or oil as needed
Instructions
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Prepare the Dough: In a mixing bowl, combine the whole wheat flour and salt. Gradually add warm water while kneading until a smooth, soft dough forms. Knead in 1 tbsp of ghee, cover with a damp cloth, and let it rest for 15 to 20 minutes.
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Make the Filling: Rice or thoroughly mash the boiled potatoes in a bowl to eliminate any large lumps. Add the cumin seeds, green chili, cilantro, chili powder, garam masala, amchur, coriander powder, and salt. Mix thoroughly, then divide into 6 equal portions.
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Assemble the Parathas: Divide the rested dough into 6 equal balls. Roll one dough ball in flour and flatten it into a 4-inch disc. Place a portion of potato filling in the center. Bring the edges together over the filling, pinch to seal at the top, and flatten gently with your palm.
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Roll Out: Dust the stuffed ball with flour and roll it out gently into a 6- to 7-inch circle using light, even pressure to prevent the filling from bursting out.
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Cook to Golden: Heat a tawa or heavy skillet over medium-high heat. Place the rolled paratha on the hot pan. When small bubbles appear (about 1 minute), flip it over. Brush the top with ghee or oil, flip again, and lightly press the edges with a spatula until golden-brown spots appear on both sides. Repeat with the remaining dough and filling.
Serve hot with fresh yogurt, butter, or your favorite pickle.
