Aloo Paratha

This is a simple staple breakfast in North India. The filling is very tasty and tastes heavenly with a dollop of butter.

Prep Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups wheat flour

• Water as needed for the dough

• Salt to taste

• 1 tsp Caraway or ajwain seeds

• 2 tsps Oil

• Ghee for cooking

For the filling

• 1 tsp Oil

• 1 tsp Cumin seeds

• 1 heaped tbsp Besan

• 1 tsp grated ginger

• 1 tsp coarsely crushed coriander seeds

• 3 finely chopped green chillies

• 1 tsp Garam masala

• 1 Boiled mashed potatoes

• 1 tsp Chaat masala

• Salt to taste

• for garnish Finely chopped coriander leaves

Instructions

For the filling

1. In a pan take 1 tsp oil and splutter cumin seeds

2. Toss in turmeric powder, finely chopped chillies, grated ginger and besan and saute till you get a nice roasted aroma of besan

3. Add coarsely crushed coriander seeds, garam masala and saute for another minute

4. Add the mashed potatoes, salt and saute till you see the mixture a bit dry

5. Lastly add chaat masala and switch off the flame

6. Garnish with coriander leaves and the filling is ready

For the dough

1. In a mixing bowl take the wheat flour, salt and ajwain and mix well

2. Add warm water and form a smooth loose dough, knead well, smear oil, cover and keep aside

To proceed

1. Make equal sizes of the filling

2. Make slightly bigger size balls of the dough

3. Roll the dough into a small puri, stuff the filling inside and bring it together, cover and seal it

4. Dust with more flour and roll it into a thick paratha carefully, making sure the mixture does not come out

5. Place this in a tawa, smear ghee and cook both sides till it becomes light brown

6. Serve hot with curd and butter

Notes

• Generally the filling is not cooked, but I prefer it so that the moisture in the potatoes dries up and does not ooze out while rolling. If you do not prefer, you can just mix all the ingredients and make the mixture, avoiding oil and cumin seeds.