Prep time: 10 minutes + 20 minutes for boiling the potatoes
Cooking time: 30 minutes
Serving: 4 (8 parathas)
Ingredients:
For the Dough:
- 1 1/2 cups whole wheat flour
- 1 tablespoon melted ghee
- salt to taste
For the Stuffing:
- 4 potatoes boiled, peeled and mashed
- 4 green chilies, minced
- 1 inch ginger, grated
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon pomegranate seed powder (anar dana powder)
- 1/2 teaspoon garam masala (optional)
- 1/3 cup fresh green coriander leaves, chopped
- Pinch of sugar
- 1 teaspoon cumin seeds
- 2 teaspoons ghee or oil and some additional oil or ghee for cooking and greasing
- salt to taste
Ingredients:
- Mix the flour, ghee and salt in a bowl and mix well. Add enough water and knead into a semi stiff dough. Cover and let it rest for 10 minutes
- Boil the potatoes. Once boiled, peel and mash
- Heat 2 teaspoons ghee/oil in a broad nonstick pan and add the cumin seeds. When seeds crackle, add the green chilies, ginger, and sauté on a medium flame for 30 seconds
- Add the potatoes, chili powder, turmeric powder, garam masala, pomegranate powder, sugar and salt. Mix well. Add green coriander leaves, mix and let it cool
- Divide the stuffing into 8 equal portions and keep aside
- Now divide the dough into 8 portions. Take one portion and roll the dough into a three inch diameter
- Place one portion potato mixture on the dough and again make it into a ball, seal the edges so the mixture does not come out
- Flatten this ball, sprinkle a little flour and with a rolling pin create approximately a six inch diameter
- Heat the tawa/griddle, place the rolled paratha on it, and cook on a medium heat for two to three minutes. Flip it and pour half of a teaspoon ghee/oil. Spread it on the paratha and shallow fry over low heat
- Flip it again, pouring half of a teaspoon ghee/oil on other side. Cook on low heat until golden brown.
- Follow the same steps for the remaining dough and stuffing.
- Serve hot with fresh yogurt, fried chili and mango pickle
Aloo Paratha
