Aloo Parathas (Parantha) are a staple dish in many Indian households. Warm flatbread stuffed with a spicy potato mixture, Aloo Parathas can be enjoyed with yogurt, pickle or with any curry. The chapatti and vegetable “all in one” design of Aloo Parathas make them a great meal on the go all by themselves. Pack some in the kids’ lunchboxes or for you “soccer Moms”, take some in the car with you for a quick snack in between activities. Try this simple and healthy recipe!
Ingredients:
For Dough:
Whole Wheat Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 3 tsp
Water – 1/2 cup
Dry Flour in a plate – for rolling
For Filling:
Potatoes – 2 large, boiled and peeled
Onion – 1/2 small, finely chopped
Chaat Masala – 1 tsp
Red Chili Powder – 1/4 tsp or to taste
Salt – 1/2 tsp or to taste
Cilantro – 5 sprigs, finely chopped
Spray Cooking Oil – for pan frying
Method:
- Prepare dough according to Paratha/Chapatti recipe/video from ShowMeTheCurry.com and keep aside.
- Mash or grate boiled Potatoes. Grating prevents lumps.
- In a medium sized bowl, add Potatoes with remaining filling ingredients and mix well.
- Keep a tava or skillet on the stove at medium to medium high.
- Divide dough into equal size balls (approximately 8).
- Divide Filling into equal size balls (approximately 8).
- Roll out one dough ball into a 3-4 ” disk.
- Place a Filling ball on the center of the disk and fold the dough around the Filling ball, completely enclosing it. Pinch the dough ends together.
- Flatten the stuffed ball and dip it into the dry flour on both sides.
- Using a rolling pin, roll out the stuffed ball into a tortilla shaped disk. The paratha should not be too thin.
- Place the rolled paratha on the heated skillet and cook until bubbles start to appear.
- Start to roll the next paratha while one is cooking to get a process in place. This is a great time saver.
- Once bubbles appear, flip the paratha over and lightly spray it with cooking oil.
- Allow this side to cook for 30 seconds and flip it over once more. Again, lightly spray with cooking oil.
- Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked. It should have light golden/brown spots.
- Keep the paratha in a covered or insulated container and repeat process for remaining parathas.
- Serves 4.
Tips:
- Health tip — When rolling the paratha, we try to use minimal dry flour to prevent too much oil from soaking into the paratha.
- There can be many different stuffings for parathas. Be creative and look out for more recipes coming soon.
- Parathas and Chapattis freeze well. Just cook them without oil and freeze (placing wax paper in between each paratha). When ready to use, defrost and re-heat the paratha using oil to freshen up the taste.
