Delhi-Style Aloo Paratha

Name: Delhi-Style Aloo Paratha
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Delhi
Ingredients: 300 g Whole wheat flour; 400 g Potatoes; 2 pieces green chilli; 2 tbsp coriander leaves; 0.5 tsp ajwain (carom seeds); 0.5 tsp Red chilli powder; 0.5 tsp amchur (dry mango powder); 4 tbsp Ghee; 1.5 tsp Salt

A whole wheat flatbread stuffed with spiced mashed potato and shallow fried with ghee, a beloved everyday breakfast in Delhi's Punjabi households.

🇮🇳India· Delhi

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Difficulty: Easy
Calories: 320 kcal

Ingredients

0 of 9 gathered

Servings

300 g Whole wheat flour — for dough
400 g Potatoes — boiled and mashed
2 pieces green chilli — finely chopped
2 tbsp coriander leaves — chopped
½ tsp ajwain (carom seeds)
½ tsp Red chilli powder
½ tsp amchur (dry mango powder)
4 tbsp Ghee — for cooking
1½ tsp Salt — to taste

Equipment

•Tawa
•Rolling pin

Nutrition

Per serving, approximate

Calories: 320 kcal
fat: 12 g
carbs: 48 g
fibre: 6 g
protein: 8 g
calories: 320 kcal

Instructions

1
Knead whole wheat flour with water into a soft dough. Let it rest for 15 minutes.
2
Mix mashed potatoes with green chilli, coriander, ajwain (carom seeds), red chilli powder, amchur (dry mango powder) and salt.
3
Divide the dough into balls. Roll each ball into a small flat circle.
4
Place some potato filling in the centre. Pinch the edges together to seal it completely.
5
Gently roll the stuffed ball into a flat paratha (stuffed flatbread). Roll lightly so the filling stays inside.
6
Heat a tawa (flat griddle). Cook the paratha on both sides with ghee (clarified butter) until golden-brown spots appear.
7
Press gently with a spatula so it cooks evenly.
8
Serve hot with yogurt, butter and pickle.