Garlic Paste
Aloo paratha is a popular North Indian and Nepal whole wheat flatbread stuffed with a spicy mashed potato filling. It is traditionally served for breakfast but is also enjoyed for lunch or dinner across the Indian subcontinent.
30min
Easy
Not spicy
Ingredients
For how many people?
1 aloo paratha per person
For the dough
Ingredient 1
Ingredient 2
Ingredient 3
For the fillings
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Ingredient 12
Ingredient 13
Other ingredients
Ingredient 14
Preparation
Peel and cook the potatoes.
Preparing the dough: Mix the flour, the salt, and the water until a dough forms. To check if the dough is ready, press on it. If it springs back to its original shape, it's ready. Let it rest for 10 minutes.
Finely chop the garlic, the onions, the ginger, the small green chilies and the coriander leaves.
Once the potatoes are cooked, put all the stuffing ingredients in a bowl.
Mix all the ingredients well. You should end up with a ball.
Roll out the dough after lightly flouring your work surface. The dough should not be too thin: approximately 5 to 6 mm thick.
Place the prepared ball on the dough.
Shut up like a big mom.
Once closed, turn it over to fold it and spread it out again to obtain a dough approximately 5 to 6 mm thick.
Place the aloo paratha in a pan to cook. Add a little oil if desired, depending on your pan.
Cook the first side for 3 minutes.
Then turn it over for 3 minutes.
Then turn it over for 1 minute.
And repeat the operation one last time for 1 minute.
Ready! Enjoy your aloo paratha with plain yogurt (or curd), a salad and a chutney of your choice.
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