Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Punjab · Lunch

Aloo Paratha

Traditional Recipe 14: Aloo Paratha recipe

🧺 Ingredients

• Whole wheat flour: 400g
• Salt: 7g
• Water: 180ml
• Oil: 30ml
• Potatoes (boiled, mashed): 600g
• Onions (finely minced): 100g
• Green chilies (minced): 2
• Cumin seeds: 5g
• Coriander leaves (chopped): 15g
• Carom seeds (ajwain): 2g
• Red chili powder: 3g
• Garam masala: 2g
• Salt: 8g
• Oil for filling: 20ml
• Ghee: 80ml

👩‍🍳 How to make Aloo Paratha

1. Dough: Mix whole wheat flour (400g) with salt (7g) in a bowl. Add oil (30ml) and water (180ml) gradually while kneading to form soft, smooth dough.
2. Knead for 5 minutes until elastic. Cover with damp cloth and rest 20 minutes.
3. Filling: Mix mashed potatoes (600g), minced onions (100g), minced green chilies (2), cumin seeds (5g), coriander leaves (15g), carom seeds (2g), red chili powder (3g), garam masala (2g), salt (8g), and oil (20ml) in a bowl. Mix well, breaking lumps.
4. Divide dough into 8 equal balls. Flatten each ball into a small disc (4 inches diameter).
5. Place 60g filling in center of disc. Fold edges over filling, pinching to seal completely so no filling leaks out.
6. Gently flatten filled ball with palms to 1/4 inch thickness, being careful not to rupture the seal.
7. Heat a cast-iron griddle (tawa) over medium-high heat (190°C) until hot (water droplets should sizzle).
8. Place paratha on griddle, cook 2 minutes until light brown spots appear on bottom.
9. Flip and cook 1 minute, then flip again. Brush with ghee (10ml).
10. Press edges gently with a cloth or spatula to encourage puffing. Cook another 1 minute until golden-brown.
11. Flip once more, brush other side with ghee (10ml). Cook 1 minute until crispy.
12. Transfer to a plate, stack together to keep warm.
13. Serve hot with yogurt, pickle, or tomato slices.

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