aloo paratha recipe | how to make aloo paratha | stuffed aloo paratha | whole wheat aloo parathas |

Category : Street Food | Veg/Non-veg : veg | Source : tarladalal
  • Prep Time
    10 mins
  • Cook Time
    30 mins
  • Serving
  • Share

2 1/4 cups whole wheat flour (gehun ka atta)

2 tbsp melted ghee

salt to taste

1 tsp cumin seeds (jeera)

1/2 cup finely chopped onions

1 tbsp finely chopped green chillies

salt to taste

1/2 tsp chilli powder

2 tbsp finely chopped coriander (dhania)

2 tsp dried mango powder (amchur)

whole wheat flour (gehun ka atta) for rolling

ghee for cooking and greasing



Source : tarladalal

1. Combine the whole wheat flour, ghee and salt in a bowl and mix well.

2. Add enough water and knead into a semi-stiff dough. Keep aside.

3. Heat the ghee in a broad non-stick pan and add the cumin seeds.

4. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.

5. Add the green chillies, mix well and sauté on a medium flame for 1 minute.

6. Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

7. Divide the stuffing into 12 equal portions and keep aside.

8. To make aloo paratha, divide the dough into 12 equal portions and roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle.

9. Place a little stuffing in the centre of the circle.

10. Bring together all the sides in the centre and seal tightly.

11. Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.

12. Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.

13. Repeat with the remaining dough and stuffing to make 11 more aloo parathas.

14. Serve the aloo parathas immediately with fresh curds.

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