Preparation time: 45 mins | Serves: 8
Atta / whole wheat flour – 2 cups
Water – ½ cup
Salt – to taste
For Aloo Filling:-
Medium sized potatoes – 2
Red chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
Cumin powder – 1/2 tsp
Garam masala – 1/2 tsp
Salt – 1/2 tsp
A handful of coriander leaves, chopped fine
1. Make the dough first.. Mix the atta and salt well together. Add boiled water into the flour and knead it thoroughly. Set aside while making the filling.
2. Boil and mash the potatoes. Don’t leave small lumps in that I used to mash them but that leaves small lumps it will be harder to roll out the aloo parathas smoothly.
3. Mix all ingredients for the filling together, making sure they are well incorporated.
4. Divide the dough into parts and roll into smooth balls. Do the same with the filling. Make the size of the filling slightly smaller than the dough balls Flour the surface you are going to use to roll the parathas.
5. Place a filling ball in the center of the flattened dough ball.
6. Gather the dough ball around the filling, sealing it gently on top.
7. Make it into a momo-like ball, making sure that the dough covers the filling ball completely.
8. Again, flatten into circle, making sure the thickness is equal on all sides.
9. Transfer rolled paratha to a hot pan. Make sure you tap out the excess flour used in rolling.
10. Cook until both sides are golden brown. When done, brush with some ghee / butter or oil and transfer to a plate
That’s it! Serve hot with some raitha and pickles.