- 2 potatoes, boiled
- 1 inch piece of ginger, chopped
- 2 green chillies, chopped
- 2 tsp fresh coriander leaves, chopped
- 1 cup whole-wheat flour (atta)
- 1/4 cup whole-wheat flour (atta) for rolling
- 1 tsp mustard seeds (rai)
- 1 pinch asafetida (hing)
- 1 pinch turmeric powder (haldi)
- 5-6 garlic, chopped
- Curry leaves, few
- Water as required
- Salt to taste
- Oil as required
- Mix flour and water together to make soft dough, as you would do for any paratha or roti.
- Grind the coriander leaves, green chillies, ginger and garlic cloves together.
- Take a deep bowl and mix in mashed potatoes when they are still hot, add salt along with grinded mixture.
- Take a pan heat 2 tsp oil, add mustard seeds, curry leaves, turmeric powder, mashed potatoes and fry for a while.
- Shapes the potato mixture into tiny balls also do the same with dough.
- Roll out the portion of the dough into a small chapati, place a portion of the potato mixture in the centre of the chapati.
- Get together the ends to make a round flat peda. Lightly dust the surface with flour and roll out the paratha.
- Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
- Place the paratha over the pan. After a few seconds you will see the paratha change color and puff in.
- Then flip the paratha over. You will see some golden-brown spots on the topside. After a few seconds, spread oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
- Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- Parathas can be served with green chutney, yogurt or ketchup.
Sending this Aloo Paratha Recipe to Iftar Nights event by Jabeen.