Aloo Paratha (Indian Flatbread stuffed with Potato)

Aloo Paratha (Indian flatbread stuffed with potato) is a popular breakfast food in an Indian sub-continent. A soft unleavened flatbread filled with a mixture of mashed potato and spices. It taste good as it is or you can serve with chutney.

Once in a blue moon I will wake up early and drag myself to the kitchen.

Aloo Paratha (Indian Flatbread stuffed with Potato)

The authentic Aloo Paratha made of whole wheat flour or chapati atta, but this time I made it with plain white flour. You may need to adjust the water if decide to use whole wheat flour, add water a little at a time until you get soft but not sticky dough.

Ingredients

Paratha dough

• 2 cup all-purpose flour
• 3/4 cup warm water
• 2 tablespoon vegetable oil
• salt to taste

Aloo stuffing

• 5 medium potatoes, boiled
• 1 medium onion, finely chopped
• 1/2 teaspoon grated ginger
• 3 green chillies, finely chopped
• 1/2 tablespoon garam masala
• 3 tablespoon cilantro leaves, finely chopped
• 1/2 teaspoon chaat masala
• salt to taste
• 2 tablespoon vegetable oil

Instructions

• Paratha dough: place the flour and salt in a bowl, mix well. Add oil, gradually add water, mix all the ingredients until you some sort of dough consistency. Add more water if the dough is too dry, or sprinkle with some more flour if the dough is too wet.
• Sprinkle flour lightly on a working table, knead the dough for about 15 to 20 minutes until you get smooth and soft dough. Transfer back dough to the bowl and let it rest for 15 minutes, cover with damp kitchen towel.
• Aloo stuffing: peel and mash boiled potatoes in a large bowl. Add finely chopped onion, cilantro, grated ginger, green chillies, garam masala, chaat masala and season with salt. Mashing all the stuffing ingredients together, until the potatoes is smooth and all the ingredients well blended.
• Dusting working table with flour. Take the paratha dough and knead it several times until the dough soft. Cut the dough into 8 equal portions, form the dough into a smooth ball. Flatten out the dough into a disc and roll it using rolling pin into a round about 3 inch in diameter.
• Place about 2 tablespoons of filling into the middle of the flattened dough. Gather the edge of the dough and pinch to seal. Flatten the ball slightly with hands and roll it to make flatbread about 5 inch in diameter.
• Heat nonstick skillet over medium heat. Place the aloo paratha and cook for about 1 minutes or until it slightly brown. Flip the paratha and drizzle with about 1 teaspoon vegetable oil, flip it again and drizzle another side with an extra oil. Cook for about 2 more minutes on each side till the aloo paratha slightly crisp and has brown spot on both side.