Aloo paratha

By Radha Nelanti

Jan, 18th


5 persons
Cook Time
30 minutes
10 - 12


  • Pepper powder
  • Potati
  • Salt
  • Onion
  • Corinader powder
  • Water
  • Garam masala
  • Corinader
  • Whole wheat flour
  • Green chillies
  • Turmeric powder
  • Chilli powder


  • To form the paratha, make 18 equal-sized balls of dough. Using all-purpose white flour as needed, roll out 2 of the balls into 5 rounds until about 1/4 inch thick. Place about 2-3 Tablespoons of the filling on one round, and cover with the other. Press gently around the edges, then carefully roll out the paratha until about 1/4 thick and 6 1/2 wide altogether. Place about 1/4 cup of the filling in the center, and gather the dough circle up around the filling, drawing the dough up to a sealed point at the top. Fold over the point and flatten the dough into a thick patty. Roll out carefully until about 1/4 inch thick and 6 1/2 wide. To saut the paratha, preheat a frying pan on medium-high heat. Add 1 teaspoon oil for the first paratha only. Put in one paratha and paint the top surface with about 1/4 teaspoon oil. Flip and paint the second side. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both sides. Remove from the pan and repeat with the other parathas until all are cooked. Serve hot. Potato curry: place 2tbsp of oil,add cumin,then add mashed potato,chilli powder, turmeric powder,salt,green chillies and mix well.