Breakfast Rice I Flatbreads Snacks I Appetizers

ALOO PYAAZ PARATHA | STUFFED FLATBREAD

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Everyone’s favorite and mine too! But not many make it the way it should be made. Most places I’ve tried, the paratha ends up tasting a lot like dough and nothing like the stuffing inside. I’m sure you’ve been disappointed before. Not anymore! The way I make is loaded with Aloo (Potato Stuffing) because duh! you asked for Aloo Paratha and not Atta (Dough) Paratha! Trust me this version is so easy to make and I promise this will have you licking your fingers and even your plate if you want to think extreme! 😀 I’ve made this using All Purpose Flour, but you can use Whole Wheat Flour if you’re all for health. This method doesn’t even need a rolling pin! Sounds good? Read further!

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INGREDIENTS | DOUGH
5-6 Cups of All Purpose Flour (Maida)
1 Tbsp Ghee/ Oil
1 Tsp Carom Seeds (Ajwain)
1 Tsp Onion Seeds (Kalonji)
Salt to taste
Water to knead

INGREDIENTS | STUFFING
7-8 Potatoes
2 Onions
1 Tbsp Ginger Garlic Green Chilli paste
1 Tbsp Garam masala powder
1 Tsp Dry Mango powder (Amchur)
1/4 Cup Coriander leaves
Salt to taste

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METHOD

  • So this made around 9 Big Parathas. Increase or reduce quantity as per requirement. Also adjust spice level as per taste.
  • Boil potatoes in a pressure cooker and keep them aside.
  • To make the dough, combine flour with salt and ghee. Vegans can use any neutral oil like olive oil.
  • Using hands press and mix everything well.
  • Now add the onion seeds and carom seeds.
  • Add water little at a time and knead until it forms a soft non sticky dough.
  • If it feels sticky, dab some flour and massage onto the flour for a few more minutes till it all comes together.
  • Cover with a cloth or lid and keep this aside.
  • Now peel the the skin of the cooled down potatoes and add them to a large mixing bowl.
  • Add finely chopped onions and coriander leaves.
  • To this, also add the rest of the ingredients mentioned in the stuffing list – Ginger Garlic Green Chilli Paste, Garam Masala, Dry Mango Powder and Salt. If you don’t have Dry Mango Powder, you can also skip this or use lemon juice or tamarind paste. Adjust spices as per taste.
  • Mash everything with your hands and combine all the ingredients. Taste test and add ingredients or salt as per requirement.
  • Now divide the dough into equal parts. Also divide the stuffing into the same number of parts as dough.
  • Now start heating a griddle or tava while you start stuffing the paratha.
  • Roll a dough ball into a diameter size of around 15 cms. Dust flour in either sides to avoid sticking to the board.
  • Add the big stuffing ball in the Center and then fold in the corners to the centre of the stuffing until it’s all covered.
  • Dab some flour on both sides and with your hand/s press and flatten it to form a thick round circle, around 15 cms in diameter, the size of your palm/hand.
  • Also remember when you compare the size of the dough and stuffing ball, the latter should be bigger in size, almost twice the size. This way you’ll have more potato stuffing and less flour. Check images below for reference.
  • Now place this flatbread on a hot tava and heat on both sides. There is no need to add ghee or butter but if you wish to add, you can add once both sides brown. Cook them really well until they turn brown and crispy.
  • These may be really hot to eat right away. So cut them in the centre to cool them down just a little.
  • Serve hot with green chutney/ schezwan chutney and raita.
  • Share this recipe with your family & friends. Do comment below ❤
  • Follow my blog to receive updates on email. Subscribe to get a free copy of my e-book on Top 10 Indian Kitchen Hacks.
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Size of the dough vs the stuffing
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Piping hot stuffing
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Leftovers stored in fridge for use later. 3 huge potato balls for this small ball of dough.
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Thickness of the paratha.
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Flattened using fingers
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Blew up like a balloon!
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Paratha served with raita
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Yogurt with some chilli flakes
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ABOUT ME
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LOVE . LIGHT . HAPPINESS . PEACE

Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
6 Countries & many more to go
Mumbai, India

divyashree.mangalorkar@gmail.com

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