Sunday Brunch sometimes calls for homemade Aloo Pyaaz Paratha. Aloo Paratha is always the favorite for many but a little bit of finely chopped onions also enhances the flavor, it tastes different and is equally delicious too. To make the stuffing we take boiled potatoes, mash them nicely then mix some chopped onions, green chillies and spices to it. Then we stuff the whole wheat flour dough with this stuffing, roll it and shallow fry it over a tawa or a pan. Enjoy them hot with chilled curd (plain yogurt) or butter.
Course: Breakfast or Main Course.
Cuisine: North Indian
Time: Preparation – 20 mins, Cooking – 20 mins, Total – 40 mins.
Servings: makes 4 parathas.
- Wheat Flour – 1 cup
- Onion – 1/2 cup (finely chopped)
- Boiled Potato – 2 medium
- Green Chilli – 1 (finely chopped)
- Coriander Leaves – 2 tbsp
- Coriander Powder – 1 tsp
- Red Chilli Powder – 1/4 tsp
- Garam Masala Powder – 1/2 tsp
- Dry Mango Powder – 1/4 tsp
- Cumin Powder – 1/4 tsp
- Oil or Ghee (Clarified Butter) for shallow frying the parathas
- Water to knead the dough
- Salt to taste
- Butter, Curd (Plain Yogurt) or Green Chutney for serving.
PS: 1 Cup = 250 ML.
How to make Aloo Pyaaz Paratha:
- Take wheat flour in a bowl, add water in portions and start kneading. Knead to make a soft smooth dough. Keep aside for 15 mins
- Take a mixing bowl. Add potatoes and mash them nicely, you can even grate them if you like
- Add chopped onions, green chillies, coriander leaves, coriander powder, red chilli powder, garam masala powder, dry mango powder, cumin powder and salt. Mix well and keep aside the stuffing
- Divide the dough into 4 equal size balls (or as required). Dust it with wheat flour and roll it with a rolling-pin to make a small round
- Place around 1.5 – 2 tbsp of the stuffing in the centre and bring the edges together to make a round stuffed ball
- Dust the ball and start rolling to make a normal size paratha. If required dust it again in between rolling and make sure it doesn’t break
- Meanwhile heat a tawa and place the paratha on it. When you start getting the brown spots spread some ghee or oil and fry it from both the sides until crisp and brown (as in the picture)
- Your Aloo Pyaaz Paratha is ready. Serve hot with butter, curd or chutney.