When I was young and living in Nepal, my mum used to make aloo paratha from time to time. Yesterday for some reason that is what I felt like having and wanted to surprise hubby as well with some nice food so this was my first attempt at making the delicious aloo paratha.
- 1 cup wheat flour (Makes 6 parathas)
- 1/2 cup water (Use more as needed)
- 2 medium potatoes
- 1/4 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1 chopped green chili
- 2 tablespoons chopped fresh coriander
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 3 teaspoons of ghee
- In a container, mix flour, pinch of salt and water and knead to make dough. The dough is done when it is smooth and doesn’t stick on your hand.
- Set the dough aside and cover it, which will help to make a soft roti.
- Boil potatoes in a pressure cooker until it is cooked.
- Once cooked, drain the water and let the potatoes cool down.
- Once the potatoes are cool enough to handle, peel and mash them.
- Add green chilies, chopped fresh coriander, cumin seeds, cumin powder, coriander powder and salt to the mashed potatoes. Mix well like the way you knead dough.
- Divide the potatoes into 6 equal parts and make six balls out of them.
- Divide the dough also into 6 equal parts and make six balls out of them too.
- Take a dough ball and roll using a rolling pin it to make a circle of around 3 inch wide. Use dry flour under the dough while rolling if the dough starts sticking to the rolling pan.
- Now add the potato ball in the middle of this dough circle and pull the edges to wrap the potatoes.
- Repeat the process for all balls.
- Take these wrapped potatoes balls and roll it lightly to make a roti around 6 inches in width. As there is potatoes filling, do not press too hard and use dry flour if potatoes or dough started sticking to the rolling pan.
- Heat a non-stick pan and make sure it is hot and dry.
- Put the rolled paratha on the pan and cook for a minute or until it is lightly brown on one side.
- Once it is brown on one side, flip the paratha to another side and cook it until brown too.
- Once the partha is cooked, add ½ teaspoon of ghee and press the paratha with a spatula.
- Flip again and press with a spatula making sure the paratha is golden-brown on both sides.
- Paratha are best served hot and crispy.
- I served mine with mushroom curry and mula ko achar. Enjoy!!!
Its Friday today, I am looking forward to the weekend.
Take care everyone,
M from nepaliaustralian
Gonna try this on weekend! I have never made paratha before. I think I will have to use butter instead of ghee Loving your recipes! 🙂
Hope you loved it ..
Looks so yum..for a first timer you’ve done very good job of making such round parathas 👌😊 mine turns out like shape of Oz..😳 lol
Thank you so much , I am learning. I have to admit my husband is better at making round rotis than I am 🙂
Thanks for the recipe! I will have to try it! My husband does like these and sometimes orders them at restaurants. Although now it’s so hot and humid that we are just eating mostly sandwiches and fruit because I’m too hot to cook! It feels like I’m having hot flashes! 🙂 However, everyone is covered in sweat so it’s not just me! 🙂 Have a great weekend!
I can’t wait for summer to come here and you guys are suffering is heat there. Wish we could swap some day 🙂
Cant wait for mushroom curry recipe!! And thank you for aloo parathas, will be making very soon x M
Let me kn ow how you went and mushroom recipe is up 🙂
This nostalgic aalu paratha recipe looks very yummy. Alu paratha is a traditional food here in Pakistan and every body loves it… No one can resist eating it here. Love the photography too.
Thank you so much, it was my first try 🙂