Punjabi · Indian
Aloo Paratha Recipe
Stuffed aloo paratha — soft atta dough, spiced potato filling, pan-fried in ghee. The ultimate winter breakfast.
Ingredients
- 2 cups atta (whole wheat flour)
- 3 potatoes, boiled and mashed
- 1 green chilli, chopped
- 1 tsp ajwain
- 1 tsp coriander powder
- 1/2 tsp amchur
- 1/4 cup chopped coriander
- Ghee for cooking
- Salt to taste
How to Make Aloo Paratha
- Make soft dough with atta, 1 tsp oil, salt, and water. Rest 15 mins.
- Mix mashed potato with all spices, green chilli, coriander. Season well.
- Roll dough ball, place 2 tbsp filling in centre, seal, roll gently into 6-inch paratha.
- Heat tawa, cook paratha 1 min per side. Brush with ghee, flip, cook till golden spots form.
- Serve hot with curd, butter, or pickle. Breakfast of champions.
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