Aloo Paratha

Nutrition values are AI-estimated based on ingredients.

• 2-3 medium-sized boiled potatoes
• 1-1.5 cups whole wheat flour (atta)
• Finely minced ginger and green chilies
• 1-2 teaspoons red chili flakes
• 1-2 teaspoons mixed spice powder
• Salt to taste
• 1 teaspoon amchur powder
• Generous handful fresh, finely chopped cilantro
• 1-2 tablespoons kasuri methi
• Butter for cooking and serving
• Red pickle for serving

1. 1Grate the boiled potatoes directly into a large mixing bowl.
2. 2Add whole wheat flour, minced ginger and green chilies, red chili flakes, mixed spice powder, salt, amchur powder, fresh cilantro, and kasuri methi to the bowl.
3. 3Knead all ingredients together in the bowl, using the moisture from the potatoes to form a soft, pliable dough without adding extra water.
4. 4Place the prepared dough on a cutting board and divide it into approximately 6-8 equal portions.
5. 5Lightly dust one portion of the dough with dry flour and roll it out into a thin, circular flatbread using a rolling pin.
6. 6Carefully place the thin paratha onto a hot, ribbed non-stick griddle (tawa).
7. 7Cook the paratha for a short time on one side until slight browning occurs, then flip it over.
8. 8Add a small pat of butter to the cooking paratha and spread it with a spatula.
9. 9Flip the paratha again and gently press it with the spatula to ensure even cooking and achieve a golden-brown, slightly crispy exterior on both sides.

These instructions are our analysis of the original video. Watch on YouTube →