Photograph of the finished Aloo paratha

India · Bánh paratha nhân khoai tây

Aloo paratha

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Atta whole wheat flour Atta whole wheat flour 12.7 oz
  • Photograph of Potato Potato 1.1 lb
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Chilli Chilli 2
  • Photograph of Cumin seeds Cumin seeds 0.1 oz
  • Photograph of Coriander seed powder Coriander seed powder 0.3 oz
  • Photograph of Garam masala Garam masala 0.1 oz
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Ghee Ghee 2.1 oz

Method

  1. 1 Knead the atta flour with salt and warm water until it forms a pliable dough, then let it rest for 20 minutes.
  2. 2 Boil the potatoes for 20 minutes until soft, peel them, and mash them while still warm.
  3. 3 Mix the potatoes with chopped ginger, chopped green chilies, cumin seeds, coriander powder, garam masala, and cilantro.
  4. 4 Roll the dough into a ball, place the filling in the center, seal the edges, and gently roll it again to prevent the filling from leaking out.
  5. 5 Fry the pancakes in a pan with ghee butter for 3 minutes on each side, until golden brown and crispy.
  6. 6 Serve hot with yogurt and pickles.

With an appliance

  • Oven 58 min

    Replace step 5: place the paratha on the racks of the oven at 240 degrees for 8 minutes, flip and rotate the tray after 4 minutes, then brush with ghee; make several parathas at once, using less oil but without the crispy pan-fried spots.

Start cooking