Aloo Paratha

🛒 Ingredients

• Whole Wheat Flour (Atta) 60 g · 204 kcal
• Potatoes, boiled and mashed 120 g · 96 kcal
• Onion, finely chopped 15 g · 6 kcal
• Ghee (clarified butter) 15 g · 135 kcal
• Green chilies, chopped 5 g · 0 kcal
• Fresh ginger, grated 5 g · 0 kcal
• Fresh cilantro, chopped 5 g · 0 kcal
• Cumin powder 2 g · 0 kcal
• Coriander powder 2 g · 0 kcal
• Red chili powder 1 g · 0 kcal
• Garam Masala 1 g · 0 kcal
• Amchur powder (dry mango powder) 2 g · 0 kcal

👨‍🍳 Instructions

1. To prepare the dough, combine whole wheat flour, a pinch of salt, and 5g of ghee in a bowl. Gradually add water and knead until a soft, pliable dough forms; cover and let it rest for 15-20 minutes.
2. For the filling, mash the boiled potatoes thoroughly in a bowl. Add finely chopped onion, green chilies, grated ginger, fresh cilantro, cumin powder, coriander powder, red chili powder, garam masala, amchur powder, and a pinch of salt; mix well.
3. Divide the dough into equal portions and roll each into a small disc. Place a portion of the potato filling in the center, gather the edges of the dough to seal it, and flatten it gently.
4. Lightly dust the stuffed dough ball with flour and gently roll it out into a flatbread (paratha) of about 6-7 inches in diameter, ensuring the filling remains intact.
5. Heat a tawa (griddle) over medium heat. Place the rolled paratha on it and cook for about 1-2 minutes until small bubbles appear.
6. Flip the paratha, spread a teaspoon of ghee on the cooked side, and cook for another minute. Flip again, apply ghee to the other side, and press gently with a spatula, cooking until golden brown spots appear on both sides.
7. Serve the hot Aloo Paratha immediately with butter, yogurt, pickles, or chutney.