Aloo paratha is one of my husband’s favorite breakfast items. Aloo paratha is quick, simple to make and utterly delicious. I also pack them in lunch boxes as they are can be quickly made in the morning.

Aloo paratha is basically paratha with potato filling. We have these parathas with curd, tomato sauce or coriander chutney.

This is a less spicy version. If you want it to be spicier you can increase the quantity of chilly powder to 1/2 tsp.

Ingredients

Dough

• 1 cup atta (flour)
• salt
• water

Filling

• 2 potatoes
• 1/4 tsp chilli powder
• 1/4 tsp garam masala powder
• 1/4 tsp jeera powder
• 1/4 tsp turmeric powder
• 1 chopped onion
• 1 chopped green chilly
• 1/4 tsp chopped ginger
• 1/2 tsp mustard seeds
• 1 tsp finely chopped curry leaves
• ghee (optional)

Method

Mix the atta, water and a pinch of salt and knead to make dough. Keep dough aside for 15 minutes.

In the mean time, pressure cook the potatoes for 3 – 4 whistles. You can also boil the potatoes till they are cooked through. Smash the potatoes.

Heat oil in a pan and sputter mustard seeds. Add finely chopped curry leaves and chopped green chilly and stir for a minute. Add chopped onions and saute till soft. Then add the mashed potatoes and mix well. Add the masala powders and salt and mix well.

Cover and cook for 3 – 5 minutes. Keep aside and let it cool down.

Place an iron pan or non stick pan on heat. Take a small ball of dough and another small ball of the filling. Roll out the dough into a small circle.

Place the filling in the center and close the ends of the circle.

Lightly dust with flour and then roll out into a larger circle. You can roll till your desired thickness.

Put the paratha on the pan and cook till both sides are lightly browned. Lightly put ghee on the sides (This is optional, you can skip if you want to make it low fat).

Keep on pressing with a spoon to make it fluff or swell out. Take off heat once cooked.

Serve hot with chutney, sauce or curd.