Masala Alu Paratha | Spiced Potato Flatbread
Masala Alu Paratha is a delicious and filling Spiced Potato flatbread, shallow fried in a pan. Served with Yogurt / pickle for breakfast, lunch or dinner
Equipment
- Pressure Cooker
- Tava / Skillet
- Bowl
- Cutting Board
Ingredients
Outer covering / dough:
- 2 cups Wholewheat flour
- 1 tsp salt
- 1/2 tsp Carrom seeds ajwain
- 1 tsp Oil
- 2/3 cup Warm water or as required
Filling:
- 400 grams Potatoes non starchy
- 2 Onions finely minced
- 1 tsp salt
- 1 TBSP Garam Masala
- 1 tsp Coriander seeds crushed coarsely
- 2 TBSP Fresh Mint leaves finely chopped
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder dhania powder
- 1/2 tsp Dry Mango Powder Amchur
- 1 tsp Kasuri Methi
- 1/2 tsp Chaat Masala
- 1 tsp Green Chillies or adjust spice
To make the parathas:
- 1/4 cup Wholewheat flour for dusting
- 1/4 cup Oil to shallow fry the parathas
Instructions
(A) Outer dough:
- Mix the flour with salt.
- Crush the carrom seeds between your palms and add to the flour. Mix well
- Now add the warm water slowly and make a slightly stiff dough.
- Knead for 4-8 minutes by hand or about 2 mins in a food processor / stand mixer till it comes together to a smooth dough
- Apply oil all over and cover it with a slightly moist muslin cloth to rest while the stuffing is prepared
(B) Filling / stuffing:
- Wash, peel the potato and boil till fork tender ( I pressure cook for 2 whistles), cool and mash well.
- While the potatoes are cooking, chop the veggies and herbs etc.
- În a large bowl, add the onions, spice powders, mint and coriander leaves and salt. Rub it well for salt & spices to permeate the onions
- After 2-3 mins, you will see slightly moist onions, now add the cooked and mashed potatoes
- Mix the potatoes and the onion+ spice+herb mixture to a thickish filling.
- Cover and keep aside for 3-4 mins till you make the parathas
(C) To make the parathas:
- Knead the atta / covering dough again for 2-3 mins.
- Divide the dough into 7-8 equal roundels.
- Similarly divide the filling into the equal number of portions
- Keep the stuffing quantity slightly more than the dough,
- Roll one of the dough into a 4 inch circle. Add 2-3 TBSP of the stuffing, add tsp of dry flour and close up the roundel from all sides (as shown in the collage)
- Roll into a thickish paratha.
- Heat a skillet / tava and shallow fry the paratha till crispy and golden and cooked on both sides
- You may finish with some butter, but we like it without
- Repeat the same with rest of the dough.
- Serve the parathas hot as is or with pickle / curd.
Notes
Tips to make the BEST Masala Aloo Paratha
- Knead the atta to a smooth dough (not too soft / not too stiff)
- Rest the dough at least for 20 mins
- If kneading the atta the previous day, bring it to room temperature before rolling out
- Cool the cooked potatoes thoroughly before making the stuffing and filling, else the steam from the cooked potatoes
- Tip - You can cook the potatoes the previous day and use it easily to make the parathas quickly
- Ensure ALL ingredients for filing are in room temperature
- You may use a mix of oil+ butter for frying the parathas, but we prefer oil only
- Be slightly more generous with the oil while slallow frying the parathas
Storage of parathas
- You can half cook the parathas, that is lightly toast them for 1 min WITHOUT oil, and freeze them after cooling them
- Before serving, cook the frozen parathas directly WITHOUT thawing with oil on both sides
Nutrition
Calories: 236kcalCarbohydrates: 37gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 596mgPotassium: 392mgFiber: 6gSugar: 2gVitamin A: 132IUVitamin C: 13mgCalcium: 32mgIron: 2mg
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