Aloo Paratha Recipe

Aloo Paratha is prepared for lunch or dinner as full stomach meal.

  • 1 cup Upakar Atta (Makes 6 parathas)
  • 1/2 cup water (Use more as needed)
  • 2 medium potatoes
  • 1/4 teaspoon salt
  • 1/2 teaspoon cumin seeds
  • 1 chopped green chili
  • 2 tablespoons chopped fresh coriander
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 3 teaspoons of ghee
  • 3/4 teaspoon Upakar Sunflower Oil 

Direction

  1. In a container, mix Upakar Atta, pinch of salt and water and knead to make dough. The dough is done when it is smooth and doesn’t stick on your hand.
  2. Set the dough aside and cover it, which will help to make a soft roti.
  3. Boil potatoes in a pressure cooker until it is cooked.
  4. Once cooked, drain the water and let the potatoes cool down.
  5. Once the potatoes are cool enough to handle, peel and mash them.
  6. Add green chilies, chopped fresh coriander, cumin seeds, cumin powder, coriander powder and salt to the mashed potatoes. Mix well like the way you knead dough.
  7. Divide the potatoes into 6 equal parts and make six balls out of them.
  8. Divide the dough also into 6 equal parts and make six balls out of them too.
  9. Take a dough ball and roll using a rolling pin it to make a circle of around 3 inch wide. Use dry flour under the dough while rolling if the dough starts sticking to the rolling pan.
  10. Now add the potato ball in the middle of this dough circle and pull the edges to wrap the potatoes.
  11. Repeat the process for all balls.
  12. Take these wrapped potatoes balls and roll it lightly to make a roti around 6 inches in width. As there is potatoes filling, do not press too hard and use dry flour if potatoes or dough started sticking to the rolling pan.
  13. Heat a non-stick pan and make sure it is hot and dry.
  14. Put the rolled paratha on the pan with Upakar Sunflower oil and cook for a minute or until it is lightly brown on one side.
  15. Once it is brown on one side, flip the paratha to another side and cook it until brown too.
  16. Once the partha is cooked, add ½ teaspoon of ghee and press the paratha with a spatula.
  17. Flip again and press with a spatula making sure the paratha is golden-brown on both sides.
  18. Paratha are best served hot and crispy