A flatbread recipe made with unleavened wheat dough and stuffed with a spicy and flavorful aloo filling.
For the filling
- 2 medium potatoes, boiled and mashed
- 1 medium onion, finely chopped
- 1 green chili, finely chopped
- 5-6 cloves garlic, finely chopped
- 1 inch piece of ginger, finely chopped
- 1 tsp garam masala
- 1/4 tsp chaat masala
- 1/4 tsp amchur powder
- 1/4 tsp kashmiri chili powder
- 1/4 tsp carom seeds / ajwain
- handful of coriander leaves, finely chopped
- salt, as per taste
- 1 tbsp oil
For the dough
- 2 cups whole wheat flour
- 1 tbsp ghee
- salt, as required
- water, as required to form a smooth and soft dough
To prepare the dough
In a mixing bowl, add the dough, salt and ghee. Incorporate the ghee well with the flour.
Add water as required and knead it well to form a soft and smooth dough.
Cover the dough and let it rest for 15-20 minutes.
To prepare the filling
Boil the potatoes using a pressure cooker and peel their skin. Mash the boiled potatoes with a fork.
Chop the onions, ginger, garlic, green chilies and the coriander leaves.
Add oil to a pan on medium heat and saute the onions, ginger, garlic and green chili until the onions turn translucent.
Add the chopped coriander leaves and mix it well with the sauteed onions.
Add this sauteed mixture along with carom seeds, garam masala, chaat masala and amchur powder to the bowl containing the mashed potatoes and mix well.
Add the kashmiri chili powder and mix well with your hands or using a spatula.
Divide the filling it into 6 equal portions. Set aside until further use.
To prepare aloo paratha
Divide the dough into 6 equal portions.
Take one portion and roll it into a thick disc.
Place one portion of the filling in the rolled disc and bring all the edges together to seal it.
Roll the stuffed dough ball carefully using a rolling pin to form a disc.
Heat a tawa and cook the paratha on a medium flame.
Smear some oil on both sides of the paratha and cook it evenly on both sides until golden-brown spots appear.
Serve with seasoned curd and butter.
- Adjust the spice powders added to the filling according to your taste.
- Mash the potatoes well making sure there are no whole pieces of potato.
- Knead the dough well. For a soft paratha, kneading the dough well plays an important role.
- While rolling the dough after placing the filling make sure not to press it. Roll the dough gently to form a disc. Otherwise, the filling might come out.
- Once the stuffed dough has been rolled, cook it immediately.
- Ensure the tawa is hot while cooking the paratha to get soft parathas.