Aloo Paratha Traditional Food - By VahChef @ VahRehVah.com

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour adds fiber and nutrients.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a similar richness.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes add vitamins and a different flavor.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is a heart-healthy alternative.

Welcome to the session with VahChef.

Explain that parathas are made by stuffing chapati dough with filling.

Mention the importance of mincing or grating ingredients for a soft filling.

Start making the dough: add oil to the flour, then water, and knead with salt.

Knead the dough well and let it rest for 15-20 minutes.

Prepare the stuffing: add salt, cumin powder, coriander powder, chili powder, finely chopped green chilies, and coriander leaves.

Cook the stuffing ingredients, including minced onion and ginger garlic paste, until fragrant.

Add grated potatoes to the cooked mixture and mix well; do not cook the potatoes again.

Add a few drops of lemon juice to the stuffing for flavor.

Shape the dough into a long piece and cut into equal portions.

Flatten the dough with fingers, keeping the edges thin and center thicker.

Place the filling in the center, gather the edges, and twist to seal.

Roll out the stuffed dough evenly, pressing in all directions to avoid air bubbles.

Dust off excess flour and roll to about one-eighth inch thickness.

Place the rolled paratha on a hot grill and press with a cloth for even cooking.

Add butter to shallow fry the paratha until golden brown.

Serve the paratha with lassi or pickle and yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens