Authentic Spiced Aloo Paratha FlatbreadVeg
This dish features a soft, expertly kneaded dough wrapped around a hearty mixture of boiled potatoes, aromatic ginger, garlic, fresh onions, coriander, and zesty curry leaves. Infused with carom seeds and warm spices like garam masala and chaat masala, each paratha is rolled thin and pan-seared in ghee until golden, crispy, and irresistible. A classic meal best served hot with a dollop of butter, tangy yogurt, or savory pickle for an authentic dining experience at home.
Ingredients
400 Wheat Flour
as needed Salt
as needed Red Chilli Powder
1 tsp Carom Seeds (Ajwain)
as needed Water
2 Green Garlic Cloves
1 Onion (chopped)
as needed Ginger (chopped)
as needed Fresh Coriander
as needed Curry Leaves
as needed Salt
1 tsp Red Chilli Powder
1 tsp Chaat Masala
as needed Clarified Butter (Ghee)
5 Potato (boiled)
1 tsp of homemade garam masala
1 tsp Salt
2 cloves Garlic
Instructions
1
Boil peeled and cubed potatoes until very soft. Drain and mash thoroughly. In a bowl, combine mashed potatoes with finely chopped onion, garlic, ginger, coriander, curry leaves, salt, chili powder, garam masala, and chaat masala. Mix well and set aside.
2
In a large bowl, mix flour, salt, chili powder, and carom seeds. Gradually add water while kneading until a soft, uniform dough forms that pulls away from the sides of the bowl. Cover and let it rest for at least 15 minutes.
3
Divide dough into lemon-sized portions. Flatten a portion slightly, place a generous scoop of potato filling in the center, and pinch the edges to seal completely.
4
Lightly coat the stuffed dough ball in flour. Gently press and then roll it out into a 6-inch circle, being careful not to tear it.
5
Heat a pan over medium heat. Place the paratha on the pan. Once bubbles appear, flip it over. Apply ghee to both sides, searing until golden brown and crispy on both sides.
6
Serve piping hot with butter, yogurt, or pickle.
