The Best Aloo Paratha Recipe
Updated: Aug 21
Ingredients for the dough
2 ½ cup Atta (Durum whole wheat flour)
½ tsp Salt
¼ cup Ghee
2 tbsp Ghee for brushing
Durum whole wheat flour
Method for making dough
▪ Sift the flour into a large bowl, then add the salt and Ghee.
▪ Add enough (room temperate) water to make the non-sticky dough.
▪ Divide the dough into 8 ball sizes.
Ingredients for the filling
1 lb Potatoes boiled (mashed)
1 Red Onion (finely chopped)
2 – 3 Green Chillies
Cumin seeds (Roasted)
Coriander seeds (Roasted)
1 tsp Kasoori Methi
1 tsp Red Chilli powder
Coriander, fresh leaves
Salt to taste
Method for making Paranthas
▪ On a floured surface, roll out each ball thinly.
▪ In the centre, keep the filling of the Potato mixture and press on the sides to seal it together.
▪ Heat the skillet on medium heat and cook each Parantha with Ghee.
▪ Cook until golden brown from both sides.
▪ Serve hot with cool yogurt, Lassi or Makhan (Home Churned white Butter)
