Aloo Paratha is Nepali/Indian dish. It is yummy, salty and great in taste. You can eat it as lunch and dinner with side dish. The side dish can be any gravy curry, lentils soup, chilled yoghurt or with your favorite pickles.
Preparation Time: 40-50 minutes
Serve For: 6-8 people
- All purpose wheat flour-1/2 kg
- Water- 150 ml
- Salt- as your taste
- Patato- 250 gm.
- Garam masala- 2 spoons, chilli powder-1 spoon, mango powder- 1 pinch
- Oil- 5 table spoon
- Green coriander- 2 spoon
For Potato Stuff:
- Wash and boil the seven medium size potatoes.
- Peel it and mashed gently. Add salt, green coriander leaves, garam masala, chilli powder and mango powder. Mix them well.
For the Dough
- Mix salt and flour together then add water gradually to make into a soft dough
- Knead it for two minutes to make it smooth.
- Cover the dough with damp cloth and set it aside for at least 10 minutes.
Making Aloo Paratha
- Divide the dough into 10 equal parts and form into balls.
- Then divide potato filling into 10 equal parts and form into balls. The ball should be 1.5 times larger than dough balls
- Roll the dough in 3inch circle by the help of rolling pin; place the filling in the center. Seal the dough ball again. Do all the ball in the same way. Then let the filled ball set for 3-4 minutes.
- Meanwhile, let the heavy skillet pan heat on medium high temperature.
- Roll the filled ball lightly on dry wheat flours both sides.
- Add 1 spoon of oil/ghee/butter into the hot skillet.
- Place the paratha on the skillet, when the paratha starts to change its color, flip it over, you will notice some golden-brown spots. Flip again with the help of spatula and make sure that both sides are golden brown.
- Repeat the same process for rest parathas.
- Aloo Paratha is best to serve hot and crispy. They will be soft, when they are not hot.