Aloo Paratha is a traditional Indian flatbread stuffed with spiced mashed potatoes. Originating in North India, it has been enjoyed for centuries and is celebrated for its hearty flavors and cultural significance, often served with yogurt, pickles, or chutneys.
Ingredients:
For the Dough:
- 2 cups whole wheat flour
- Water as needed
- Salt to taste
For the Filling:
- 4 medium-sized potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon amchur (dry mango powder)
- Salt to taste
- Fresh coriander leaves, chopped
- Vashishti A2 Cow Ghee for cooking
For the Dough:
- 2 cups whole wheat flour
- Water as needed
- Salt to taste
For the Filling:
- 4 medium-sized potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon amchur (dry mango powder)
- Salt to taste
- Fresh coriander leaves, chopped
- Vashishti A2 Cow Ghee for cooking
Instructions:
- Mix flour, salt, and water to make a soft dough. Rest for 20 minutes.
- Heat a teaspoon of Vashishti A2 Cow Ghee. Add cumin, onions, chilies, and ginger. Sauté.
- Mix in potatoes, spices, and salt. Cook for 2-3 minutes. Add coriander leaves.
Divide dough into balls, roll each into a disc, add filling, and seal. Roll out again.
- Heat tawa, cook paratha until bubbles appear.
- Apply Vashishti A2 Cow Ghee, flip, and cook until golden brown.
Serve hot with yogurt, pickles, or chutney.
