Punjabi Aloo Paratha

Nutrition values are AI-estimated based on ingredients.

• 1 cup whole wheat flour
• 1 ½ tbsp oil
• ¼ tsp salt
• ½ cup cold water
• 1 ½ cup mashed potatoes
• ½ tsp salt
• ¼ tsp red chili powder
• ½ tsp cumin seeds
• 2 tsp coriander powder
• ⅛ tsp asafetida
• ½ tsp mango powder
• ¼ tsp garam masala
• 1 Tbsp chopped green chili
• 2 Tbsp chopped cilantro
• ¼ cup whole wheat flour for rolling
• 2 Tbsp oil to cook

1. 1Combine whole wheat flour, oil, and salt; gradually add cold water and knead to form a soft dough.
2. 2Knead the dough thoroughly until smooth and pliable.
3. 3In a separate bowl, combine mashed potatoes with salt, asafetida, green chilies, mango powder, red chili powder, cumin seeds, coriander powder, garam masala, and cilantro.
4. 4Mix the potato filling thoroughly by hand until well incorporated and uniform.
5. 5Knead the dough briefly again and divide it into four equal portions.
6. 6Take one dough portion, flatten it, dust lightly with flour, and roll into a 3.5-inch circle.
7. 7Place a ball of potato filling (slightly larger than the dough) in the center of the rolled dough.
8. 8Gather the edges of the dough around the filling and pinch tightly to seal, forming a filled ball.
9. 9Gently press the filled dough ball, dust with flour, and carefully roll it out into a larger flat disc (paratha).
10. 10Place the rolled paratha onto a hot griddle (tawa) with oil.
11. 11Cook the paratha on both sides, flipping with a spatula, until golden brown, slightly puffed, and crispy.

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