Easy Aloo Pyaj Paratha Recipe Without Stuffing
Aloo paratha is a popular recipe among paratha lovers. It is a famous recipe from North India and is mainly prepared for a weekend brunch or a quick lunch.Served with a bowl of curd and a slice of mango pickle, it tastes amazing. You can also enjoy it with green chutney or raw mango chutney
Ingredients
- 200 gm boiled potato
- 250 gm wheat flour
- 1 medium sized onion finely chopped
- 1 tsp salt
- 1 tsp cumin seeds powder
- ¼ tsp ginger powder
- ½ tsp dry mango powder
- 1 tbsp kasoori methi
- ½ tsp red chilli powder
- 2 green chillies finely chopped
- 2 tbsp coriander leaves finely chopped
- 1 tsp oil
- 3 -4 tbsp oil for shallow frying
- Water required to make a medium tight dough
Instructions
- Grate Boiled potatoes and keep them aside.
- Now in a big bowl, add wheat flour, grated potato, finely chopped onion, salt, cumin seeds powder, ginger powder, dry mango powder, kasoori methi, red chilli powder, finely chopped green chillies, coriander leaves and oil.
- Mix well, add water and make a tight dough. Leave it aside for 2-3 minutes.
- After that, knead the dough for few seconds and divide it into nine equals rounds.
- Take a round, lightly dust with dry flour as needed, roll it into a 6-7 inch circle.
- Transfer this to a preheated iron griddle.
- Cook for 30-40 seconds and flip to the other side. Cook further for 30-40 seconds. Then flip it again and apply little oil on both sides and cook till done.
- Do the same with the rest of the balls.
- Enjoy it with green chutney and a bowl of homemade curd.
Video
Notes
1. Cool the boiled potatoes completely before mashing them otherwise, they become a little sticky.
2. Add water carefully as boiled potatoes are moist and you will need less water to knead the dough.
3. The dough should be tighter than the chapatti dough.
4. You can adjust spicy ness according to your taste buds.