MASTERCLASS IN ALU PARATHA | How to make perfect alu paratha | POTATO FLATBREADS | Food with Chetna

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.

Boil 4 medium potatoes until tender, then peel and chop them into smaller pieces.

Mash the boiled potatoes in a bowl until smooth.

Add chopped fresh coriander leaves, finely chopped red onion, chopped ginger, and green chili to the mashed potatoes.

Add 1 teaspoon roasted ground cumin seeds, 1 teaspoon garam masala, 0.5 teaspoon chili powder, 0.5 teaspoon salt, and 0.5 teaspoon dried mango powder to the potato mixture.

Mix all filling ingredients thoroughly until well combined.

In a bowl, combine 200 grams of Atta with water gradually until a stiff dough forms.

Knead the dough for 2-3 minutes until smooth and elastic.

Cover the dough with a little ghee and let it rest for 30 minutes.

Divide the rested dough into 4 equal portions and roll each into a ball.

Flatten a ball of dough and create a pocket to hold the potato filling.

Fill the pocket generously with the potato mixture and seal it.

Roll the stuffed dough ball gently into a flat circle, dusting with flour as needed.

Cook the rolled paratha in a skillet until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens