Stuffed Aloo Parantha is a favorite breakfast item for North Indians all year round. If you are travelling and you find a dhaba, aloo parantha is something that is available all the time and if you eat it with yogurt it becomes a wholesome meal too.
|Preparation Time:||30 minutes|
|Wheat flour dough||Of 1 cup flour|
|Boiled and coarsely grated potatoes||2 medium (about 3 cups)|
|Finely chopped onion||1 small (about 3/4 cup)|
|Chopped green chillies (optional)||2-3|
|Chopped coriander leaves||1/4 cup|
|Red chili powder||1/2 tsp|
|Wheat flour to help roll paranthas||1 cup|
- Mix potatoes, onion, coriander leaves, green chillies, salt and red chili powder lightly. Keep aside the stuffing.
- Divide dough into 6 equal balls.
- Roll a ball using dry wheat flour.
- Top it with a spoon full of potato stuffing.
- Pinch the sides together.
- Make it a ball again.
- Roll it to about 4 inches in diameter. Use wheat flour to roll it. If you are new to it, it may become unwieldy but don’t worry if stuffing starts to come out.
- Place it on a heated griddle. Flip the side after about 1 minute.
- Oil both sides with about 1/4 tsp of oil on each side.
- Press it with spatula and cook till it’s lighly brown on each side. Flip sides every once in a while. Repeat with other dough balls.
- Stuffed Aloo Parantha is ready. Serve it hot with yogurt and pickle.
- If you would prefer to not use any oil, you can easily make Aloo Rotis out of the same ingredients.
- Make sure that dough and stuffing are at the same temperature for easy rolling.
- If the dough is hard, stuffing comes out of the dough while rolling it. So add some water and knead it again to make it soft.
- Paranthas freeze well if you don’t make them too crisp.
- If you are comfortable with aloo paranthas, try reducing the potatoes and increasing onions in the filling. It’s a little more difficult to manage because onions leave a lot of water but it tastes great.
li>If you like crisp paranthas, use a little more oil while frying paranthas.