Potato/Aloo Paratha Recipe | #ratingval# from #reviews# reviews | |
Prep time: 25 Mins
Cook time: 25 Mins
Yields: 5 Parathas
An interesting twist to the regular potato paratha by including mint.
- 1 Cup All Purpose Flour (Maida)
- 1/2 Cup Whole Wheat Flour
- As Per Taste Salt
- 2 Teaspoons Oil
- 1 Teaspoon Oil
- 1 Cup Coarsely Chopped Mint (Pudina) Leaves
- 3 Boiled And Mashed Medium Size Potatoes
- As Per Taste Garam Masala Powder
- As Per Taste Salt
- 1/2 Lemon Juice
- Combine the ingredients to prepare the dough. Add enough water to form a ball of dough, knead a couple of times and keep it covered for an hour.
- To prepare the stuffing, add the teaspoon of oil in a frying pan and let it heat for a minute. Now add the mint leaves and sauteed it for a while until it is wilted. Remove the pan from the stove and keep it aside.
- Now to the mashed potato add the mint leaves, the remaining ingredients for the stuffing and combine together thoroughly.
- Divide the paratha dough into lemon size balls and the stuffing into smaller size balls. I got 5 balls of dough for the above measurement.
- Now roll each ball of dough into a small circle and place one ball of the stuffing and cover it with the dough and roll it back again.
- Meanwhile preheat the griddle (tava) and once the tava is hot, cook the parathas on both the sides, by adding little oil.
- Enjoy it with yogurt and/or your favorite pickle.
- I usually use only whole wheat flour for preparing parathas. Recently I saw this combination of all purpose flour and whole wheat flour, in a magazine. So I wanted to try it.
- I grind coriander and green chillies and mix it with the the mashed potato to prepare potato paratha. This time I changed that too. The combination of mint, garam masala and the lemon juice was heavenly.