Potato Paratha with a twist.

Aloo Paratha

I had a lot of mint at home and wanted to use it in a different way other than preparing chutney and pulav.  Earlier I have made parathas too, grinding pudina, coriander and green chillies.  So I wanted to try something new and came up with this idea of mixing it with the potato stuffing for the aloo paratha.  The result was amazing.  Not only did it taste good but the fragrance of the mint took it to another level.

Potato/Aloo Paratha Recipe

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Prep TimeCook TimeMakes
25 Mins25 Mins5 Parathas
AuthorCategoryMethod
Tiffins/Main-CourseCooking
Potato Paratha with a twist. An interesting twist to the regular potato paratha by including mint.
Ingredients For The Paratha Dough:
  • 1 Cup All Purpose Flour (Maida)
  • 1/2 Cup Whole Wheat Flour
  • As Per Taste Salt
  • 2 Teaspoons Oil

potato mint paratha ingredients

Ingredients For The Stuffing:
  • 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
Procedure:
  1. 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.
  2. 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.
  3. Now to the mashed potato add the mint leaves, the remaining ingredients for the stuffing and combine together thoroughly.
  4. 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.
  5. 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.
  6. Meanwhile preheat the griddle (tava) and once the tava is hot, cook the parathas on both the sides, by adding little oil.
  7. Enjoy it with yogurt and/or your favorite pickle.
  8. Aloo Paratha With Mint

My Notes:
  1. 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.
  2. 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.
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25 COMMENTS

  1. @sivajini: Thank you very much dear Sivajini for your words of appreciation. I’m also keeping my fingers crossed, so let me know how the parathas turn out and also your parents’ reaction.

  2. Thanks Madhu accka for this recipe. I am going give this recipe a try today, we’ll see what my parents have to say. *crosses her fingers* 🙄

    I love your recipes by the way, they all look fantastic. My Ammah is always complaining about what to make, it seems like that is not even an issue at your house with all your ideas. 🙂

  3. Medhaa thanks for dropping by too.

    Sireesha, welcome to my blog and thank you very much.

    Roma, thank you very much.

  4. Hi Madhuram,
    Thanks for dropping by. I love this paratha and your pictures. I can imagine the aroma that Mint would have let out, I love mint and try to use it as much as I can.

    Thats true, the soup was so easy and delicious I am sure going to keep making it.

  5. Ranji, it did taste very different good.

    Sukanya, yes the aroma was very appetizing.

    Bhags, thank you very much.

    Sunita, I too love mint, just for the smell.

    Pritya duo, thank you very much.

    Anjali, you are right, I also don’t use all purpose flour in my cooking except for baking. But I think it’s ok once in a while, because the parathas were very soft. As for the nutritional info. both wheat flour and maida have the same calorific value, carbohydrates and protein. The only difference is with respect to the fiber content. Some brands of whole wheat flour have upto 5gms per 1/4 cup serving, but all purpose flour has none.

    Cham, Arundathi, Hetal thanks. Actually my husband started eating the stuffing even before I could make the parathas. So prepare the masala more, it’s so delicious.

    HappyCook welcome to my blog. Yes the aroma was unbelievable.

    Vanamala, JZ thank you. Food blogging is definitely making me a little creative.

    Uma, thank you. I’ll send you a mail shortly.

    Madhavi, Divya, Laavanya yes it was very good.

    Ashaji, me too. More than eating the mint, I just love the smell. Can’t get enough of it.

  6. I agree that the mint takes this to a new level… A friend of mine made it with quite a bit of mint and coriander and it was delicious.

  7. i just loved all the pcitures in this post, crystal clear and beautiful…i am not very fond of mint flavor, but still, the pictures make me want it!

  8. I have never made filled parathas.
    Have been seeing them now a days.
    With mint i can imagine the aroma.
    Delicious.

  9. I too make Parathas only with wheat flour and have never tried the combination of maida and wheat flour. Will try it next time. Did you find any difference by using maida ? I keep feeling that using maida decreases the nutrients and use it very rarely in my cooking. Let me know.

  10. Madhu, what a lovely pic of potatoes with the leaves. recipe looks dazzling. I love the flavour of mint in these parathas.

  11. Hi…
    This is a nice aloo paratha. Looks so good. Never tried mint leaves in the stuffing. Should have a great aroma. YUM!

  12. wow!!madhu thats an awesome idea…mint leaves do take any recipes to another level..very creative:)…looks delicious.

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