Aloo Paratha or potato/alu gedde paratha is very popular breakfast, lunch or anytime of the day dish. This is chapathi or roti with delicious masala potato stuffing. This is No Onion No Garlic Recipe
We south Indians make different types for dosa, and rice rotti adding variety vegetables and cheese paneer etc… likewise rotis being staple food in northern part of India, they have these vegetable or paneer based stuffings to make the rotis more healthy and flavorful. One of the popular stuffings is using the potatoes with spices.
Here is my creation of Aloo paratha with the addition of sesame seeds and methi leaves. Hope you all try and like it.
Ingredients for Aloo Paratha:
For the dough:
- 1 cup whole wheat flour
- 2 to 3 tsp oil for making the dough
- water to make the dough
- ¼ tsp salt or salt to taste
For making the stuffing:
- 2 medium size potato cooked
- 1 to 2 TBSP chopped methi leaves( it enhances the taste and flavor, if you don’t have it no need to worry)
- 2 tbsp chopped coriander leaves
- Around ½ tsp salt
- ¼ jeera powder
- 2 to 3 green chillies(finely chopped)
- ½ tsp grated ginger
- ¼ tsp dhania powder
- juice of ½ lemon
- ½ tsp sesame seeds
- butter or oil for paratha
- Take the wheat flour in a bowl, add around 1/4 tsp salt and 2 tsp oil, mix it without adding water
- Add water little by little and mix and knead it until it becomes soft dough
- now add little oil, spread it all over the dough and keep it aside for 20 to 30 minutes
- To the mashed potato add salt, coriander powder, jeera powder, chopped coriander leaves, methi leaves, chopped green chillies, and sesame seeds, lemon juice, and mix it well.
- Divide the stuffing into 6 to 8 equal parts, make balls and keep it ready.
- Grease and heat the tava on medium heat,
- After 20 to 25 minutes knead the dough again one more time, divide the dough into 6 to 8 equal parts, and take one portion using your palm, make a smooth ball, flatten it.
- Dip in in the dry flour, roll it into small circle, put the prepared stuffing in the center and gather the edges together like garlic, flatten it.
- Again dip it in the flour, and roll it gently to thick chapathi as shown in the video.
- Place this rolled paratha onto the hot tava, put some butter on top and let it cook for few seconds, then flip it, and let it cook on this side as well.
- Now the Aloo paratha is cooked well on both side, remove and serve.
- Repeat the same procedure with the remaining parathas
- With this measurement we can make 6 to 8 parathas.
- Enjoy this paratha with yogurt, raita or pickle .