Stuffed Aloo Parathas
Updated: May 3
Prep time: 10 Minutes Cooking time: 1 hour Serves: 4
5 Red Potatoes Medium Size
1 Onions Medium Size Very Finely Diced
1 Dry Red Chilli
1 tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
2 tbsp Ginger Paste
1 tbsp Green Chilli Paste
3 tbsp Sugar
1½ tsp Taj Laving Masala
½ Juice of Lime
4 tbsp Coriander Finely Chopped
2 tbsp Oil
Salt to taste
3 Cups Wheat Flour
4 tbsp Oil
½ tsp Pepper
½ tsp Salt
Ghee-oil for frying*
Steam the potatoes and mash them and keep aside.
In a pan heat the oil and add the dry red chilli, cumin seed, asafoetida and the onions, sauté till soft.
Add the ginger paste, green chilli paste, taj laving masala, ½ tsp salt and 1 tsp sugar, sauté for a minute and cool down the onions for 5 minutes.
Now add the onions, lime juice, coriander leaves, salt and sugar to the mash potatoes, then mix well and taste if you need to adjust, as I like it quite spicy.
Once the stuffing is ready, discard the dry red chilli.
Take about 3-4 tbsp of the stuffing in your hand and shape them into round balls, keep them aside.
In a bowl add the flour, salt, pepper and oil. Mix well until the oil is combined with the flour.
Pour 1 cup of lukewarm water slowly, knead well until the dough is soft; if you need more water use ¼ of a cup. The dough should be smooth and firm.
Leave the dough for 20 to 30 minutes. Make a round ball of the dough about 2¼ inch.
With a rolling pin, roll out the dough about halfway, then take the stuffing and put it in the middle.
Fold the dough over and pat it in the flour and roll it out slowly, don’t press it too hard in one place or the stuffing will come out.
Heat a pan on a medium-low flame. Place the paratha on the pan and flip after a minute.
Drizzle 1½ tablespoon of ghee-oil around the paratha, cook for a minute, ensuring the ghee-oil is spread on top of the paratha as well.
Flip the paratha over, cook for a further minute until you see some brown spots as in the picture below.
* To make Ghee-oil use ½ cup of oil and mix it with ⅛ cup of Ghee (purified butter).
Serve hot with pickled lemons or yoghurt