Units
Scale
Ingredients
Paratha Dough
- 2 cups medium white atta
- 1/2 tsp salt
- 1 tbsp oil
- 3/4 cup warm/hot water (plus more if needed)
Aloo Filling
- 3–4 medium potatoes (steamed (around 530g))
- 1 green chilli
- 2 tbsp chopped coriander
- 1 tbsp desiccated coconut
- 1/2 tbsp lemon juice
- 1/4 tsp sugar
- 1/8 tsp clove powder
- 1/8 tsp cinnamon powder
- 1/8 tsp black pepper
- 1 tsp salt (or to taste)
Tomato Chutney
- 3 medium tomatoes
- salt
- 1/8 tsp cumin powder
- 1 tsp sugar
- 1/2 tsp kashmiri chilli (or cayenne powder)
- 1/2 tsp chilli powder
Instructions
Aloo Filling
- Once your potatoes have been steamed allow them to cool slightly. Grate the potatoes, then allow them to cool completely.
- To the cooled and grated potatoes add in salt, chopped coriander, chopped chillies, ground clove, ground cinnamon, desiccated coconut and lemon juice. Divide into equal 8 balls.
Paratha Dough
- Add medium atta to a bowl, and mix in salt and oil.
- Pour in water and mix. Add more water if needed, you want a semi-soft dough.
- Knead the dough for around 5 minutes. Drizzle around 1tsp of oil, knead 2 times more, then form into a ball and cover for 15-20 minutes. Then, divide into 8 equal balls.
Assembly
- Heat your tawa or pan over low heat.
- Grab a Paratha dough ball and gently press between your hands to create a small disc, dip into some flour, making sure both sides are coated and dust of excess flour.
- Then roll into a 5 1/2 inch circle. Add the aloo filling in the middle. Bring edges together, and pinch at the top. Gently flatten the stuffed Paratha with your hands.
- Dip both sides into some flour. Place seam side down and roll into a 6 1/2 inch circle.
- Place Paratha onto the heated pan, seam side up and cook for 30-40 seconds or until you see a couple of small light brown spots.
- Increase the temperature to medium, then flip and cook the other side for 2 minutes or until you see brown spots. Drizzle around 1 tsp oil to the top, then flip again.
- Drizzle a little oil over the other side, and allow to cook for around 40 seconds or until golden. Be sure to press the edges gently to ensure the parathas cook.
- Flip for a final time and cook until golden.
- Repeat the above steps until you get 8 beautiful stuffed Aloo Parathas. (this includes bring the temperature back to low!)
Tomato Chutney
- Place tomatoes into a pot with water. Boil until the skin start to peel off.
- Rinse tomatoes under cold water. Peel off the skin, and scrape off any tomato pulp that's stuck on the skin.
- Place tomatoes into a food processor or with an immersion blender, pulse the tomatoes with all the spices until smooth-ish. Pour back into a saucepan and cook for around 1-3 minutes.
- Garnish with freshly chopped coriander and enjoy!
Notes
You can also use a silicone spatula to apply oil rather than drizzling!