Aloo Paratha
Potatoes, provide fiber and feed gut bacteria. Serving as a source of vitamins and antioxidants, potatoes help build the immune system of kids.
Ingredients
- ½ cup Wheat Flour
- 2 medium Potato (mashed) Boiled
- A pinch Pepper powder
- 3 tsp Ghee/ Oil
- A pinch Turmeric Powder
- ½ tsp Roasted Cumin (Jeera) Powder
- ½ tsp Coriander (Dhania) Powder
- ½ cup Onion chopped
- To taste Salt
- A fistful Coriander Leaves
- Water for the dough
Instructions
- To make the dough, take whole wheat flour in a deep bowl. Add a pinch of salt.
- Mix it well with water. Knead it into a soft dough using water and a tablespoon of oil. Cover and let it rest for 10 minutes.
- Divide the dough into equal balls.
- Take boiled potatoes that are peeled and mashed for the stuffing. Add a little salt, roasted jeera powder, dhania powder, pepper and finely chopped onion and coriander leaves to it.
- Heat the ghee or oil in a non-stick pan. Take each dough ball and roll it into 4-5 inches (diameter) round circles of equal size.
- Place the potato stuffing in the center and gently place another circle on the top. Press and seal the edges while dusting the flour with some flour.
- Now roll it into a thick paratha and put it on a tawa to cook from both sides applying oil or ghee as required.
- A well-roasted aloo paratha will puff up. Once done, tear it into small pieces and serve.
Notes
Serving Tip: Serve this aloo paratha with curd raita or pickle.
