A classic North Indian stuffed paratha made with spiced potato filling, fresh coriander, and a touch of masala. Best enjoyed hot with curd, pickle, or butter!
In a large bowl, add wheat flour and 1 tbsp oil. Gradually add water and mix to form a soft, non-sticky dough. Knead well until smooth. Cover and rest for 30 minutes.
Pressure cook potatoes with a little salt until soft. Allow them to cool, peel, and mash thoroughly (ensure no lumps remain).
In a mixie, grind green chillies, ginger, garlic, and cumin seeds into a fine paste. Keep aside.
In a bowl, mix mashed potatoes, chopped onions, green chillies, coriander leaves, spice paste, and asafoetida. Add garam masala and chaat masala (optional). Mix well until it forms a uniform stuffing.
Take a medium ball of dough, dust with flour, and roll into a small thick circle. Place a ball-sized portion of stuffing in the center. Bring the edges together to seal the stuffing completely. Gently flatten, dust with flour, and roll into a paratha without applying too much pressure.
Heat a tawa over medium flame. Place the paratha on the hot tawa. Cook until bubbles appear. Flip, drizzle oil/ghee/butter, and cook until golden-brown spots form. Repeat for remaining parathas.
✨ Serve hot with curd, pickle, or butter for a hearty meal! ✨
Serving Suggestions 🍽️ Classic Style: Serve hot aloo parathas with a dollop of homemade butter or ghee on top – the traditional Punjabi way. 🧈 With Curd: Pair with fresh curd (plain yogurt) or spiced curd (with roasted jeera powder and salt). 🥣 With Pickle: Enjoy with tangy mango pickle, lemon pickle, or mixed vegetable achar for that extra zing. 🌶️ With Raita: Onion raita, boondi raita, or cucumber raita make refreshing companions. 🥒 With Chutneys: Pair with green chutney (mint-coriander) or sweet tamarind chutney for a flavorful twist. 🌿 As a Meal: A plate of aloo paratha with curd, pickle, and a glass of lassi makes for a complete, filling North Indian meal. 🥛
Anita Daniel
Simply superb recipe Ma’am…
Expecting more from you…