Aloo Paratha (Whole Wheat Flat Bread With Potato Filling)

Aloo paratha recipe is paratha stuffed with spiced aloo or potato mixture. The aloo (Potato) or mixture can be made as per your taste and flavor. The stuffing which i am presenting here is very simple and easy to make. This Whole Wheat Flat bread with Potato filling recipe is my Mother's recipe. Whole Wheat Flatbread with Potato filling are perfect for a weekend breakfast or brunch. Parathas is one main variety of Indian whole wheat flat breads. These are best eaten with chilled yogurt and your favorite pickle or chutney.

Ingredients:

for the Dough:

1 cup whole-wheat flour

1/2 cup water (Use more as needed)

Pinch of salt

for the Potato Filling:
2 medium potatoes

1/4 teaspoon salt

1/2 teaspoon cumin seeds (Jeera)

1 chopped green chili

2 tablespoons chopped cilantro (green coriander)

1/2 teaspoon garam masala (optional) (available Indian in grocery stores)

1/2 teaspoon amchoor powder (optional)

Wheat flour for dusting

Oil for cooking the parathas

First boil the potatoes and peel them. You can boil or steam the potatoes in a pressure cooker, steamer or electric cooker.

Once the potatoes are cool enough to handle, peel and mash them.Add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt to mashed potatoes. Once well mixed, keep aside for later.

Put the flour, oil/ghee and all the ingredients (except the water) into a large mixing bowl. Rub together to form a crumbly mix. Now slowly add water, a little at a time and knead well to make a smooth, pliable dough.

Set the dough aside and cover it with a damp cloth. Let the dough rest at least ten minutes.

Divide the dough into six equal parts and form into balls.

Very lightly flour a rolling board or clean counter surface and roll each ball into a small circle. Now take a tablespoon-full of the potato mix and spoon it into the centre of the circle you just made. Press the ends together tightly to close the pouch.

Once sealed, using a rolling pin press down gently to flatten so that you have a flattened pouch. Sprinkle some flour and roll this version of stuffed paratha to about the same size as that of a chapati or roti. Use a light hand to roll in order to avoid the filling oozing out.

Heat a tawa and place the rolled out dough. When you will find small bubbles forming on the surface, spread a tsp of oil and flip it over to the other side. Spread a little oil on the other side also and cook both sides well until golden brown spots appear. Remove from tawa after both the sides are cooked well.

Note: On a hot tava/skillet/griddle place the rolled paratha. The tava shoud be hot and not at a low temperaure. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.