Ask Diana Posa and she would say this was my drug, either during lunch time or before heading home from work i had to grab at least one aloo parantha, it was my kenyan version of ‘viazi karai’
Aloo paratha is an Indian and Pakistani recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India as well as in Pakistan. I would described it as ‘stuffed chapati’.

prep timen – 20 mins
cook time – 30 mins
total time – 50 mins
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
for the aloo or potato stuffing:
  • 3 to 4 medium potatoes boiled and mashed
  • 1 or 2 green chilies, chopped finely
  • ¼ to ½ tsp of garam masala powder
  • 2 to 3 tsp finely chopped coriander leaves (optional)
  • finely chopped onions
  • salt as required
  • oil or ghee as required for roasting parathas
for the whole wheat dough:
  • 2 cups whole wheat flour
  • ½ tsp salt
  • 1 to 2 tsp oil or ghee
  • water as required for kneading
how to make the recipe:
preparing the aloo stuffing:
  1. first boil the potatoes and peel them.
  2. chop and then mash the potatoes with a potato masher.
  3. the potatoes should be mashed very well. there should be no lumps or small pieces in it.
  4. now add the chopped green chilies, garam masala powder, red chili powder, 2 to 3 tsp of chopped coriander leaves, finely chopped onions and salt.
  5.  keep prepared aloo stuffing aside.
preparing whole wheat dough:
  1. in another bowl or pan, take whole wheat flour. make a well in the center. add salt, oil and about half of the water.
  2. bring the mixture together and knead into a smooth soft dough. cover and keep the dough aside for 20 to 30 minutes.
There so many ways of assembling and rolling aloo parathas, i find this the most easiest and convenient way:
  1. pinch a medium ball dough. roll and flatten it. dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter.
  2. place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.
  3. take the edge and start pleating as well as bringing the pleats in the center.
  4. join the pleats together. the pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out. in case you do see the filling, then just take a small piece of dough and cover the gap. roll to smoothen out the small piece of dough.
  5. press the pleats from center.
  6. sprinkle some flour and roll this version of stuffed paratha to about the same size as that of a chapati.
  7. on a hot tava place the rolled paratha. the tava shoud be hot and not at a low temperature. cooking parathas at a low flame will harden them. parathas ideally are crisp as well as soft.
  8. when the base is partly cooked, flip the paratha.
  9. spread some ghee on the partly cooked part.
  10. flip again and this time this side has to be cooked more than the previous side. you will see brown spots on the aloo paratha.
  11. spread some ghee on this side too. a well made and well roasted paratha will puff up.
  12. flip again once or twice till both the sides are cooked properly. you should see crisp brown spots on the paratha. you can also press the paratha edges with a spatula or spoon, so that they are fried well.

Serving suggestions: preferably i liked when served with butter and lemon pickles on the side, but it can also be serve  along with mango pickle or yogurt.
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