Ingredients
- 2 cups Atta (Chapati flour)
- ½ tsp Salt
- 2 tbsp Ghee, plus more to brush on the paratha
- ½~⅔ cup Water
Filling:
- 3 Medium Potatoes, boiled and mashed
- ¾ tsp Red chili powder
- 2 tsp Lime juice
- 1 tsp Salt
- 2 tbsp Cilantro, finely chopped
Instructions
Make the Dough:
- Sift flour, salt and red chili powder. Add ghee and rub into the flour mixture until it forms crumbs. Add water and knead to make soft and smooth dough. Cover dough with a damp paper towel or plastic wrap for at least 30 minutes.
Make the Filling:
- In the meantime, make the filling by mixing all the ingredients under “Filling”, this should have the consistency of dough. Divide the filling mixture into 8 equal parts.
Make Aloo Paratha:
- Divide the dough into 8 equal parts.
- Roll out the dough to about 4-5” diameter circle. Place the one of the filling part in the center. Pull the dough around the filling to cover and forms a ball. Gently flatten the dough ball with the fill and roll out carefully to form a 6” diameter circle.
- Heat tawa and cook the paratha for about 1 minute; flip over and cook for another 1 minute. Brush some ghee/ oil on the top surface; flip and cook for another 1 minute. Brush the other side with ghee/ oil and cook for another 1 minute. So it takes about 4 minutes to make the paratha with each side cooked for 2 minutes each.
- Remove on a clean kitchen towel, cover until all the parathas are made. Serve with yogurt and pickle.
Notes
- Ghee can be substituted with vegetable shortening or vegan butter instead.
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