Aloo Paratha – Indian vegeterian

  1. In a large mixing bowl, add 1 1/2 cups flour and gradually add 1/4 cup warm water and 1 teaspoon canola oil. Knead the dough and add water as needed until it forms into a smooth dough. Cover and let the dough rest for at least 30 minutes.
  2. Boil the potato until fork tender. Let it cool and peel the potatoes and mash them in a large bowl.
  3. Add 3 Tablespoons minced onion, 3 Tablespoons chopped cilantro, 1 Tablespoons Sprouts Organic Curry Powder Spice, generous pinch of amchur powder (dried mango powder), 1/4 teaspoon red chili powder and 1 teaspoon salt.
  4. Mix everything well so that no lumps remain.
  5. When ready, make small-medium balls of the dough and roll them out into 3-4 inch circles. Make sure the dough is thick enough to hold the potato filling.
  6. Add a spoonful of potato filling in the centre. Seal the dough and round it with the your fingers. Flatten them gently with your hand and use a rolling pin to make parathas.
  7. Heat a cast iron skillet or a girdle with little ghee, butter, or oil.
  8. Add paratha to the pan and cook them on both sides for 2-3 minutes on each sides.
  9. Serve it hot with raita, or pickle
  10. Optional: Mix in little cheese, veggies or cooked meat to the potato filling to make a different version of aloo paratha.


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