Aloo Paratta


  • For chappathi
  • Wheat flour - 1 1/2 cups
  • Oil - 2 tspn
  • Salt - 1/2 tspn
  • for stuffing
  • Potato - 2 medium
  • Cumin powder - 1/4 tspn
  • Coriander powder - 1/4 tspn
  • Chilli powder - 1/4 - 1/2 tspn
  • Ginger garlic paste - 1/2 tspn
  • Dry methi leaves - 1/4 tspn
  • Oil - 3-4 tspn for sauteing

health tip

You may replace regular wheat flour with whole wheat flour in this recipe. Whole wheat flour is rich in fiber & is good for health. Diet conscious people may want to reduce the number of potatoes used in this recipe.

aloo paratta


  1. Make chappathi dough using ingredients given under chappathi. Usually the flour consumes 50 - 55 percent of water. So approximately 1 1/2 cups of water is used. I learned this from to chef Sanjai. Make the dough into equal sized balls. Keep them covered while making the stuffing.
  2. Boil the potatoes & remove the skin. Mash it as fine as possible. Even a small chunk will interrupt the process. It will pop out & make it harder to roll the chappathi further more.
    In a pan heat some oil. Add ginger garlic paste & other masala powders. Add the mashed potatoes & methi leaves & mix them all together. Let it cool.
  3. When cooled divide them into equal sized balls. Almost same size as the chappathi dough balls.
  4. Take a chappathi ball & roll it into a small circle just the right size to hold the stuffing. No need to roll it bigger. Making bigger circle will hold some space between the dough & stuffing, which leads to unevenly stuffed chappathi. Roll the chappathi ball starting from center towards outside leaving the center thicker than perimeter.
  5. Now place a stuffing ball in the center where it is thicker & gather the chappathi together around the stuffing towards top as shown in the picture. More like a dumpling.
  6. Make a heap by pulling the ends together & twist it. Remove the heap. Roll them in some dry flour & roll it into chappathi.
  7. Cook it in a tawa turning each side every 2 minutes. It will puff up beautifully if the stuffing is evenly spread. Repeat the steps from 5 - 8 for all the chappathi balls.
  8. Enjoy it with green chutney & tamarind chutney, or with ketchup. This recipe yields 10 parattas.

No comments:

Post a Comment