Unique Aloo Paratha Recipe || Easy Aloo Paratha Recipe || Lachha Aloo Paratha || Easy aloo paratha

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds fiber.

oil

🥗Healthier: ghee

💰Cheaper: butter

Ghee adds richness and is traditional.

Add 500 grams of all-purpose flour to a mixing bowl.

Add salt according to taste to the flour.

Gradually add room temperature water to the flour, mixing it in little by little.

Knead the dough until it's soft and not too hard; it should be well mixed.

Add 2 tablespoons of oil to the dough at the end to prevent stickiness.

Set the kneaded dough aside for 10-15 minutes to rest.

Use cold, boiled potatoes for the filling.

Add 1 tablespoon of crushed green chilies, 1/2 teaspoon of salt, crushed coriander seeds, 1 teaspoon of cumin seeds, and chat masala to the mashed potatoes.

Mix in fresh coriander leaves and combine everything well.

Divide the dough into two large portions and roll them into balls.

Roll one ball into a rectangular shape on a mat, ensuring it's long enough.

Place the potato filling in the center of the rolled dough and press it down gently.

Seal the edges of the dough over the filling, forming a ball again.

Roll out the stuffed ball gently, ensuring the filling does not escape.

Cut the rolled paratha into pieces using a pizza cutter or knife, leaving 1-1.5 inch gaps between cuts.

Press down on the pieces to ensure the filling stays intact.

Cook the parathas on a hot skillet, starting with the filling side down on low flame to ensure the filling cooks well.

Add ghee or oil to the skillet while cooking; you can deep fry if preferred.

Cook until both sides are crispy and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens