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Aloo Paratha

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Number of Votes 10
Number of times Viewed 28658
Comments 2
Rating 4/5.0
Occasion: Ramadan   Total servings: 3-4
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 30 min
How to serve: Hot    

Aloo Paratha recipe by Mariam at
Parathas are whole-wheat Indian or Pakistani flatbread. Parathas can be made plain or stuffed with different fillings.

3 cups WheatClick to find more about Wheat flour
1 cup Plain flour
1/2 kg Potatoes
1 tsp Powdered saltClick to find more about salt
1/4 tsp AniseedClick to find more about Aniseed
8 Green chillies
1/2 tsp GingerClick to find more about Ginger garlicClick to find more about garlic paste
1/4 tsp Garam masala powder
2 Onions
2 Tbsp Finely cut coriander leavesClick to find more about coriander leaves
Oil enough for frying
SaltClick to find more about Salt to taste

For the dough :

Sieve and mix the flours together in a mixing bowl.
Add saltClick to find more about salt and butter.
Mix well with the flour till butter blends.
Gradually add water and knead to a smooth dough.
Pat and knead well for several times.
Use gheeClick to find more about ghee or oil while mixing the dough instead of butter.

For the stuffing :

Cook potatoes. Peel and mash.
Heat little oil and season with aniseedClick to find more about aniseed and then fry gingerClick to find more about ginger garlicClick to find more about garlic paste.
Add mashed potatoes with saltClick to find more about salt, turmericClick to find more about turmeric powder and garam masala powder.
Fry for few minutes and remove from fire.
Mix minced green chillies and finely cut onions, coriander leavesClick to find more about coriander leaves to the potatoClick to find more about potato mixture when it cools down.

Method I for preparing chappathis :

Make medium sized balls from the dough.
Flatten each ball and keep a tablespoon of filling inside.
Close and seal well all around.
Press and dredge in wheatClick to find more about wheat flour and roll out into thick parathas.
Heat a 'tawa' ind fry these parathas using oil for both sides while frying.
Serve hot.
Method II for preparing chappathis:

Take one ball and roll into thick and 3 inches width chappathi.
Make another of the same size.
Place a tablespoon of filling on the middle of one chappathi.
Carefully spread it leaving 1/4 inch gap all around.
Keep another chappathi on top.
Using little water carefully seal both the chappathis all around.
Dredge on flour and roll again into big paratha.
Fry on hot 'tawa' using l/4 tsp.of oil for each side of chappathi

Comments & Reviews

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There are 4 comment(s) for this recipe.
by saleem 4/5 Stars
super se hai

Sun Jul 28, 2013

by Dis00 4/5 Stars
Excellent, I use my left over Aloo Gobi

Mon Jun 03, 2013

by Anonymous 5/5 Stars
Gonna make this for Sehri tomorrow.

Sat Jul 28, 2012

by Anonymous No Rating
It dosnt mention flour in the ingredients

Fri Sep 24, 2010

Link to this recipe:


  Aloo Paratha at

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