Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
Tasty Potato Paratha
Paratha is a type of Indian flatbread that is traditionally made with a layering technique. It often features a stuffing, as well. There are many different types of parathas; including pea, radish, masala, chana and many more.
The type of paratha I am showing you here is made with aloo, or potato. Within this broad category there are many subcategories; e.g., aloo-pea, aloo-paneer and so on. This is a perfect dish for breakfast, dinner or a snack.
Potatoes are not only filling, they are also healthy. They are a rich source of fiber, vitamins and antioxidants.
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- 5-6 potatoes
- 3 cups water, or as needed
- salt, to taste
- 2 cups wheat flour
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon dry mango powder
- 2 teaspoons kasuri methi (dry fenugreek leaves)
- 1/2 teaspoon turmeric powder
- 3-4 teaspoons ghee, or as needed
- Wash and slice the potatoes and transfer them to a cooker. Add water and salt, close the lid and take 3 whistles. Switch off the flame and let the pressure release naturally.
- In a vessel, add salt and dilute it with a little water. Add wheat flour and mix.
- Gradually add water and knead the soft but firm dough (be careful not to add too much water; this will make the dough too sticky to roll out). Keep the dough covered for 10 minutes.
- After the pressure of the cooker subsides, transfer the cooked potatoes to a plate and let it cool down.
- After the potatoes have cooled down, peel off the skins.
- Using a potato masher, fork, spoon or hands, mash the potatoes very well.
- To the mashed potatoes, add salt, red chili powder, coriander powder, cumin powder, garam masala powder, dry mango powder and kasuri methi. Mix well.
- Add turmeric powder and adjust salt if required. Mix well. Check the smoothness of potatoes and mash the chunks if any.
- Quickly knead the dough again for 1 minute. Make medium-sized balls and set aside.
- Make balls of the potato mixture that are approximately the same size as the dough balls.Set aside.
- Place a dough ball on a rolling board. Dust with some wheat flour. Roll a small chapati using a rolling pin.
- Place a potato stuffing ball in the center. Cover the stuffing making fleets and close the stuffing. Make a round shape.
- Start rolling the paratha by dusting flour in between. Roll a slightly thick paratha.
- Heat a tawa. Add a rolled paratha and apply a few drops of ghee on top. Fry on both sides till brown spots appear and the paratha is properly cooked. Transfer to a plate, and repeat the same procedure to make all of the parathas.
- Serve the hot parathas with pickle, curd or on its own.
Step-by-Step Photo Guide
- Always use good-quality potatoes for the best results.
- Mash the potatoes properly. It is difficult to roll paratha if the stuffing has potato chunks.
- Green chilies can also be used to make it spicier. You can increase the quantity of spice powders, too.
- You can replace dry mango powder with a few drops of lemon juice.
- You can fry parathas using oil, but ghee will enhance the flavor.
- Warm or cold water can be used to make the dough.