Lahori Omelet

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Aloo Paratha

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Indian Aloo Paratha – whole wheat flatbread stuffed with a spicy potato filling. This paratha is best enjoyed with yogurt, pickle and butter.

Happy Monday everyone! How was your weekend? Mine was okay, actually it’s been so cold in Delhi that I don’t feel like putting my foot out. The problem in India is that homes aren’t centrally heated here unlike the USA so when it gets cold, it gets really cold.


Tips to Make a Good Aloo Paratha

  • The key to making a good paratha always lies in kneading a soft dough and then rolling the paratha evenly. Once you get that done, stuff it with your favorite ingredients (spiced potato in this case) and then fry it on a medium-high heat.
  • Always make sure that your tawa/griddle on which you will be making the aloo paratha is hot before you put the paratha on it. If it’s just medium hot, the paratha will take time to cook and that will result in a “not so soft” paratha.

This aloo paratha is vegan. A lot of people love their parathas with ghee so you may use that in place of oil to fry the parathas. I love ghee but when it comes to my paratha, I prefer them with oil and keep them vegan.


INGREDIENTS

  • 2 medium potatoes 1 cup mashed potatoes (aloo)
  • 1/4 teaspoon ajwain also known as carom seeds
  • 1 green chili finely chopped
  • 2 tablespoons finely chopped cilantro
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon garam masala
  • 1/4 teaspoon amchur also known as dry mango powder
  • 1/8 teaspoon red chili powder or adjust to taste
  • 3/4 teaspoon salt or adjust to taste
  • 3-4 teaspoons oil to cook the paratha

Dough

  • 1.5 cups atta also known as durum whole wheat flour
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • water to knead the dough

INSTRUCTIONS
 

Make the dough

  • In a bowl mix together whole wheat flour (atta), oil and salt. Add water little by little and mix.
  • Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.
  • Divide the dough into 4-6 equal parts.

Make the filling

  • To make the filling, mash the boiled potatoes and transfer to a bowl.
  • Add chopped cilantro, salt, ajwain, chopped green chili, cumin powder, chat masala, garam masala powder, amchur and red chili powder.
  • Mix till everything is well combined. The stuffing is now ready.

Make the paratha

  • Take one of the dough balls and using your rolling pin roll it into a circle. Apply little oil (optional) all over the rolled dough.
  • Place 2-3 tablespoons of stuffing in the center. Don't overfill else it will be difficult to roll.
  • Bring all the edges together and pinch to seal the edges.
  • Flatten the dough ball using your hands.
  • Now using your rolling pin, roll the dough to a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
  • Transfer the rolled paratha onto the hot tawa.
  • Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.
  • Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them.
  • Repeat with the remaining dough balls.
  • Serve aloo paratha hot with butter, pickle or cup of chai..

NOTES

  1. You may use ghee to cook the parathas in place of oil. But if you do that, the paratha won't be vegan because ghee isn't vegan.
  2. Adjust spice levels to taste.

NUTRITION

Calories: 171kcalCarbohydrates: 31gProtein: 5gFat: 3gSodium: 421mgPotassium: 402mgFiber: 5gVitamin A: 20IUVitamin C: 9mgCalcium: 31mgIron: 3.4mg


 

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