Servings : 4 aloo parathas
Soft parathas/chapatis with a delicious spicy potato filling between the layers!
If you would like further step by step instructions, I have included them HERE.
Ingredients for Potato Filling
- 500 gm potatoes
- 1 tbsp. butter or oil
- 1/4 tsp. rai/mustard seeds
- 2-3 curry leaves/limro (optional)
- 2 green chillies, chopped
- salt to taste
- 1/2 tsp. chilli powder
- juice of one lemon
- 1 onion, finely chopped
- some chilli flakes
- 1/4 tsp. turmeric
- pinch of cumin powder
- 1/2 tsp. garlic paste
- 3 tbsp. chopped coriander
Ingredients for Parathas Dough
- 1 1/2 cups all-purpose flour/maida
- 1 tsp salt
- 2 tbsp ghee (plus a bit more for rolling and cooking)
- warm water or milk (about 1/2 to 3/4 cup)
For the Potato Flling:
Boil the potatoes, peel and mash whilst still warm (use good white potatoes for this to avoid stickiness)
Heat a pan and add the butter, once heated add the rai/mustard seeds and chopped limro/curry leaves. Add the garlic paste and stir together.
Then add the onions and fry until soft…don’t brown them. Now add the mashed potatoes, add salt, chili powder, turmeric powder, cumin powder and chili flakes. Stir together then add the lemon juice, chopped coriander and chopped green chili. Taste and adjust salt and chili, switch off and let it cool.
For the Dough:
Mix together and knead to a soft dough using warm milk.
Divide the dough into 4 peras/balls.
Take each ball, roll it out and apply a touch of ghee. Divide it in half and roll each half into a cone…then press the cone down flat. So when you’re done you will have 8 flattened down cones or peras.
Let these peras rest for about 20-30mins.
Roll out two of the peras like you would rotis to about the size of a saucer. Put a decent amount of filling on one of the rolled out rotis taking care not to bring it all the way to edges.
Dampen the edge of the roti all around, then place the second roti over it, covering neatly. Press down around the edges.
Gently and without using too much pressure, roll out the double rotis with the filling in their center until it is about the size of a big plate.
Now, repeat with all the rest. By the time you’re done, you should have 4 big parathas. If you prefer smaller ones, you should divide the initial dough to 5 balls, making 10 small rotis, thereby finally giving you 5 parathas instead of 4.
Now, to cook them. Heat a tava, and once hot, place your paratha. Don’t move it around at first, let it take up some heat and start to cook. It might fill up and expand upwards, gently nudge it down or lift it with a wooden spoon and cook it as you would a normal paratha. Turn it over when one side is done. You can add a dab of oil or ghee during cooking.