Aloo Parathas

Aloo Parathas need no introduction. They are tasty and not all that hard to make. Well, yes the stuffing and rolling takes time and a little deftness, but its something anyone can learn to do.


There are different versions of this Paratha. The filling is made to suit taste and there are hundreds ways to make the same filling. This is one version.
You will need:
For the outer layer:

2 Cups Wheat Flour
2 Tsp Oil
Warm water as required
½ tsp Salt

For the filling:

3 Potatoes, boiled and grated
½ tsp Lemon juice
1 Onion, finely chopped
1 Carrot, grated
1 tsp Red chilli powder
¼ tsp Garam masala powder
½ tsp Cumin powder
¼ tsp Tumeric powder
1 tsp Ginger Garlic paste
2 tbsp finely chopped coriander
3 tbsp Oil

Take wheat flour in a medium bowl. Add salt and oil. Stir to combine. Now slowly add warm water to make a soft smooth dough. The dough should not be sticky, so add water only as needed. Cover and let sit for 30 minutes to an hour. 

Heat oil in a pan. Add chopped onions and sauté till translucent. Add the ginger garlic paste and sauté till fragrant. Now add the turmeric, garam masala powder, chilli powder and cumin powder. Saute for 3 minutes. Stir in the grated carrot and season with salt. Cook till the carrot is done. Add the grated potato, lemon juice and chopped coriander and stir to combine. Turn off heat and let mixture cool.

Knead the dough and divide into golf sized balls. Roll out each ball into a 3 inch round. Place 2 tbsps of the filling, in the centre of the rolled dough. Bring up sides of the round over the filling to make a closed bag. Dredge in wheat flour and roll out gently into a 6-inch round.









Heat a pan and toast the paratha on both sides, on medium heat. Use ghee to roast if required. Serve hot with choice of pickle and yoghurt.