BEST Paratha Of ALOO And PUDINA (step by step) | Indian Breakfast | Potato Mint Paratha

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil provides a healthier fat option.

fresh mint leaves

🥗Healthier: dried mint

💰Cheaper: spearmint

Dried mint is more shelf-stable and cheaper.

Boil the potatoes (washed and divided) in 2 cups of water with 1/2 tsp salt, close the lid, and pressure cook for 4 to 5 whistles.

In a mixing bowl, combine 1 cup of wheat flour, 1/4 tsp salt, and 2 tsp oil. Mix well until a crumbly texture forms.

Gradually add water to the flour mixture until the dough is moist and ready. Knead for 5 minutes, greasing with 2 tsp oil, then cover and let it rest for 30 minutes.

Prepare the stuffing paste by blending 1 onion, 4 to 5 green chillies, a handful of mint leaves, a few coriander leaves, 1/4 tsp salt, and 1/2 tsp cumin seeds with some water until fine.

In a pan, heat 2 tsp oil and sauté the ground paste for 2 minutes. Add 1 tsp garam masala, 1 tsp chaat masala, and 1/2 tsp black salt, mixing well and sautéing for another 2 minutes.

Mash the boiled potatoes and mix them with the sautéed paste and a few coriander leaves. Let the stuffing cool down.

After 30 minutes, knead the dough for 2 minutes, then divide it into ball-sized portions. Flatten each ball slightly and dust with flour.

Roll each portion gently, place the stuffing in the middle, pleat the edges, and roll gently again to a slightly thick paratha.

Place the rolled paratha on a hot tawa, brush with oil, and roast for 30 seconds. Flip and repeat, brushing with oil each time until cooked uniformly on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens