Aloo Paratha 薯仔餡餅

A classic Indian flatbread stuffed with a delicious, spiced mashed potato filling. It's often served for breakfast with yogurt, pickles, or chutney.

Nutrition (per serving)

Ingredients

• Whole wheat flour (atta): 2 cups (250g)
• Water: 150ml
• Salt: 1.5 tsp
• Ghee or oil: 2 tbsp
• Potatoes: 3 large (500g), boiled and mashed
• Onion: 1 small, finely chopped
• Green chilies: 2, finely chopped
• Cilantro (fresh coriander leaves): 1/4 cup, chopped
• Ginger: 1 tsp, grated
• Cumin powder: 1 tsp
• Coriander powder: 1 tsp
• Garam masala: 1/2 tsp
• Turmeric powder: 1/4 tsp
• Red chili powder: 1/2 tsp
• Amchur (dry mango powder): 1/2 tsp

Steps

1. In a large bowl, combine whole wheat flour and a portion of the salt. Gradually add water and knead into a soft, smooth dough. Add a little ghee or oil and knead for another 2 minutes. Cover and let it rest for 20 minutes.
2. In another bowl, combine mashed potatoes, onion, green chilies, cilantro, ginger, cumin powder, coriander powder, garam masala, turmeric powder, red chili powder, amchur, and the remaining salt. Mix well to combine.
3. Divide the dough into 8-10 equal portions. Roll each portion into a small ball. Similarly, divide the potato filling into equal portions, slightly smaller than the dough balls.
4. Flatten a dough ball slightly with your palm. Place a portion of the potato filling in the center. Bring the edges of the dough together to seal the filling completely, forming a ball.
5. Lightly dust the stuffed dough ball with whole wheat flour. Gently roll it out into a 6-7 inch diameter circle using a rolling pin. Be careful not to let the filling break through.
6. Heat a tawa or flat griddle over medium heat. Place the rolled paratha on the hot tawa. Cook for about 30-60 seconds until small bubbles appear.
7. Flip the paratha. Apply ghee or oil evenly over the cooked side. Cook for another 30-60 seconds.
8. Flip the paratha again. Apply ghee or oil to the other side. Press gently with a spatula and cook until both sides are golden brown and cooked through, with some crispy spots.
9. Remove from the tawa and serve hot with yogurt, pickle, or chutney. Repeat with the remaining dough and filling.

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