Aloo Parathas

  • Aloo Parathas
Source: Relatives
Serves: 6 parathas
Time: 1 hr 10 min

Good with: Grilled chicken or vegetables

  • 1 potato
  • 2 tsp amchoor powder
  • 2 tsp red chilly powder
  • 1 tsp ajwain
  • 1/2 handful chopped coriander
  • salt to taste
  • 2 green chillies finely chopped
  • for parathas
  • 1/2 cup green liquid from making paneer (way too much shown in photo)
  • 3 tbsp milk
  • 12 tsp olive oil
  • 1 cup durum atta flour (I'm using Golden Temple)
  • some flour on the side for dusting and roti making
  • boil the potato
  • while the potato is boiling; place atta in a thali
  • warm up paneer liquid slightly
  • knead atta through by adding only paneer liquid and milk (little at a time) in the thali; don't use water; the atta should be slightly sticky
  • make a ball from the dough and wet it slightly using the paneer liquid; refrigerate for 20 to 30 minutes
  • once the potato is done, peel off skin under running water
  • mash the potato in a mixing bowl
  • add amchoor, red chilli powder, ajwain, coriander, salt, and green chillies; mix well and set aside
  • after the refrigerated time, set up atta station with some atta in a small bowl for making parathas, oil, and a chakla belan
  • take a piece of atta off the ball, and roll out a separate ball about 1 inch
  • place the ball in the small atta bowl, and cover the ball entirely with atta; shake off access atta off the ball
  • dust the chakla with atta and roll out the dusted atta ball about 4 inches
  • add a tsp oil and spread over atta; place about 3 tbsp aloo mixture in the center of the atta
  • roll atta like a cannoli; fold ends on top to close; dust slightly on both sides again with atta;
  • roll out the atta to about 5 1/2 inches
  • heat 1 tsp oil on a tava; on medium high heat place the rolled out paratha on the tava
  • cook for 2-3 minutes on first side; flip and cook for 2 minutes on the other side; then flip again and cook for 1 minute of first side
  • serve hot with curries or subzi