Servings : Makes 4
Soft parathas/chapatis with a delicious spicy potato filling between the layers!
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 1 lemon
- 1 onion chopped very fine
- some chilli flakes
- 1/4 tsp. turmeric
- pinch of cumin powder
- 1/2 tsp. garlic paste
- 3 tbsp. chopped coriander
Ingredients for Dough
- 1 1/2 cups all-purpose flour
- 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 Mixture
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, chilli powder, turmeric powder, cumin powder and chilli flakes. Stir together then add the lemon juice, chopped coriander and chopped green chilli. Taste and adjust salt and chilli, 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.
STEP 1: Make your potato mixture
STEP 2: Make the dough (Recipe Above) and divide into peras/balls, roll out two of the peras to small circles, put a decent amount of your mixture on one of them.
STEP 3: Dampen the edge of your paratha with a bit of water, then cover the filled circle with the second rolled out pera and press down on the edges so the two seal the filling between them
STEP 4: Gently roll out the double paratha with the filling in center until you achieve the desired size
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STEP 5: Heat a griddle/tava and place your rolled out paratha, leave it for a few minutes without touching it.
STEP 6: After about 2-3 minutes, flip the paratha and do the other side. You can now apply a small dab of oil if you want
STEP 7: You can see the color of the paratha will start turning golden and have yummy brown patches. The crispier you want it the longer you keep it on the tava. I took them out a little after this stage coz I prefer them super soft
This is how they looked when done, served them with lemon pickle and mango achar. So yummilicious and incredibly soft!Switch off and let it cool.
the recipes are wonderful.. can you please tell me if all purpose flour is plain flour. thanks
W/Salaam, yes it is.
your recipes are good no doubt..i hve tried the green chicken it came out good..but it wasnt green whn it was done..
Could be from the colour of the greens you used, some are more vibrant then others. Also when greens are cooked too long they lose a bit of their colour. But as long as taste was ok, that is all that counts. 🙂
salam..can we use oil instead to ghee for making the dough?
W/Salaam, yes you can but ghee will give better results.
salaams….very tasty,crispy and yummmmmy!!! One of my favourite paratha!
salam,u used All purpose flour instead of aata,is there a reason for that and why?jazakallah
W/Salaam, it is just a matter of preference, my family prefers these to be made with plain flour instead of atta.
I tried these…they came out
I tried these…they came out yummy!..my kids loved them…they r just delicious as they are…thankyou fauzia…u bring happines to our homes with your wonderful recipes…bless you!..xx
Pls suggest what type of
Pls suggest what type of sauce will be served with the aloo paratha. Thnx
We enjoy them with mango
We enjoy them with mango/carrot pickle or athanu.
Jazakillah khair dear.
Jazakillah khair dear.