Alu Paratha

Alu Paratha is a popular Indian and Pakistani flatbread stuffed with a spiced potato filling. "Alu" means potato, and "paratha" refers to a flatbread, so Alu Paratha is essentially a potato-stuffed flatbread. Known for its delicious flavors and satisfying texture, it is commonly enjoyed for breakfast or lunch across the Indian subcontinent, especially in North India and Punjab.

Ingredients

For the Dough:

• 2 cups whole wheat flour
• 1/2 teaspoon salt
• 1 tablespoon oil or ghee (optional)
• Water, as needed (around 3/4 to 1 cup)

For the Potato Filling:

• 3 medium potatoes (boiled and peeled)
• 1-2 green chilies, finely chopped
• 1 teaspoon grated ginger
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon amchur powder (dry mango powder) or 1 teaspoon lemon juice (optional)
• Fresh coriander leaves, chopped
• Salt, to taste

For Cooking the Paratha:

• Ghee, butter, or oil for frying

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, add the wheat flour and salt. Optionally, add 1 tablespoon of oil or ghee to make the dough softer.
2. Gradually add water and knead the mixture into a smooth, soft dough. Continue kneading for about 5-7 minutes until the dough is pliable.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Step 2: Prepare the Potato Filling

1. Mash the boiled potatoes in a mixing bowl, making sure there are no lumps.
2. Add chopped green chilies, grated ginger, cumin seeds, turmeric powder, red chili powder, garam masala, amchur powder (or lemon juice), and salt. Mix everything well.
3. Add chopped coriander leaves and mix again. Taste and adjust spices if needed.
4. Divide the filling into small balls (about 2-3 tablespoons each) and set aside.

Step 3: Stuff the Parathas

1. Divide the dough into equal portions, about the size of a golf ball.
2. Take one dough ball, roll it between your palms, and flatten it slightly. Dust it with a little flour.
3. Roll it out to a small circle (about 4-5 inches in diameter) with a rolling pin.
4. Place one ball of potato filling in the center of the rolled dough.
5. Bring the edges of the dough over the filling and seal the dough, pinching it at the top to make a stuffed ball.
6. Gently flatten the stuffed ball and roll it out again into a paratha (6-7 inches in diameter). Be gentle so the filling doesn’t spill out.

Step 4: Cook the Paratha

1. Heat a tawa or skillet over medium heat. When it’s hot, place the rolled paratha on it.
2. Cook until you see small bubbles on the surface, then flip it.
3. Apply a little ghee, butter, or oil on the top and flip again after a minute.
4. Press gently with a spatula, ensuring the paratha is cooked evenly and gets a golden-brown color on both sides.
5. Repeat for all parathas.

Serving

Serve hot with yogurt, pickle, or butter, and enjoy your delicious Alu Paratha!