Aloo Paratha (Potato-Stuffed Flatbread)
A classic Pakistani breakfast of whole wheat flatbread stuffed with spiced mashed potatoes. A comforting and flavorful start to the day.
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Ingredients
- 2 cups Whole wheat flour
- 2 cups Boiled potatoes
- 1-2 Green chilies
- 1 tsp Ginger
- 2 tbsp Cilantro
- 1/2 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Cumin powder
- 1/4 tsp Garam masala
- 1 tsp Salt
- 4 tbsp Oil (vegetable or canola)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, mash the 2 cups of boiled potatoes until smooth. Add the 1-2 green chilies (finely chopped), 1 tsp ginger (grated), 2 tbsp cilantro (finely chopped), 1/2 tsp red chili powder, 1/4 tsp turmeric powder, 1/2 tsp cumin powder, 1/4 tsp garam masala, and 1 tsp salt. Mix thoroughly until all ingredients are well combined to form the potato filling.
- 2In a large bowl, knead the 2 cups of whole wheat flour to form a soft, pliable dough. Let the dough rest, covered, for 15 minutes at room temperature to allow it to relax and become easier to work with.
- 3Divide the rested dough into 8 equal portions. Take one portion and roll it into a small, flat circle approximately 7.5-10 cm (7.5-10 cm) in diameter.
- 4Place a generous tablespoon of the prepared potato filling in the center of the small dough circle. Carefully bring the edges of the dough together over the filling, pinching them firmly to seal the potato mixture completely inside. Gently flatten the sealed dough ball with your palm to create a disc shape.
- 5On a clean surface, gently roll out each filled dough ball into a flat, round paratha, about 15-18 cm (15-18 cm) in diameter and about 0.32 cm (0.3 cm) thick. Ensure the filling remains enclosed within the dough.
- 6Heat a griddle or a large flat pan over medium heat, reaching a temperature of 175-190°C. Place one rolled paratha onto the hot griddle and cook for 1-2 minutes until small bubbles appear on the surface and the underside shows light brown spots.
- 7Flip the paratha. Drizzle 1/2 tablespoon of the 4 tbsp oil (vegetable or canola) onto the top surface and spread it evenly with a spatula. Cook for 1-2 minutes until this side also develops light brown spots, then flip again, drizzle another 1/2 tablespoon of oil, and cook for 1-2 minutes more, pressing gently with the spatula, until both sides are golden brown and the paratha is cooked through and slightly puffed. Repeat this process with the remaining parathas, using the rest of the 4 tbsp oil as needed.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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