Potato/Aloo Paratha

5 from 11 votes

Learn to make a unique potato paratha infused with fresh mint, combining all-purpose and whole wheat flours for a flavorful twist on this classic Indian bread.

Prep Time25

Cook Time25

Total Time50

Method: Cooking

Course: Tiffins/Main-Course

Servings: 5 Parathas

Ingredients

Ingredients For The Paratha Dough:

1 Cup All Purpose Flour Maida
½ Cup Whole Wheat Flour
As Per Taste Salt
2 Teaspoons Oil

Ingredients For The Stuffing:

1 Teaspoon Oil
1 Cup Mint Leaves Coarsely Chopped, Pudina
3 Count Medium-Sized Potatoes Boiled and Mashed
A Pinch Garam Masala Powder As per taste
As Needed Salt
½ Lemon Juice

Instructions

Combine the ingredients to prepare the dough. Add enough water to form a ball of dough, knead a couple of times and keep it covered for an hour.
To prepare the stuffing, add the teaspoon of oil in a frying pan and let it heat for a minute. Now add the mint leaves and sauteed it for a while until it is wilted. Remove the pan from the stove and keep it aside.
Now to the mashed potato add the mint leaves, the remaining ingredients for the stuffing and combine together thoroughly.
Divide the paratha dough into lemon size balls and the stuffing into smaller size balls. I got 5 balls of dough for the above measurement.
Now roll each ball of dough into a small circle and place one ball of the stuffing and cover it with the dough and roll it back again.
Meanwhile preheat the griddle (tava) and once the tava is hot, cook the parathas on both the sides, by adding little oil.
Enjoy it with yogurt and/or your favorite pickle.

Notes

I usually use only whole wheat flour for preparing parathas. Recently I saw this combination of all purpose flour and whole wheat flour, in a magazine. So I wanted to try it.
I grind coriander and green chillies and mix it with the the mashed potato to prepare potato paratha. This time I changed that too. The combination of mint, garam masala and the lemon juice was heavenly.

Nutrition