Aloo Paratha
Punjabi Aloo Parathas made with whole wheat flour and stuffed with a spicy mashed potato filling
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 7 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1½ cups whole wheat flour
- 1 teaspoon kosher salt
- 1 tablespoon oil
- ¾ cup water
- ½ cup whole wheat flour for rolling parathas
- 2 russet potatoes (around 1 lb )
- 1 tablespoon ginger paste
- 1 teaspoon green chili paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon kashmiri red chili powder
- ½ teaspoon garam masala
- 1 teaspoon amchur powder
- 2 tablespoons cilantro finely chopped
- 1 tablespoon mint chopped (optional)
- 2 teaspoons kosher salt
Instructions
- 1
Add 1 cup of water to the Instant Pot insert and place potatoes on the trivet. Pressure cook potatoes for 15 minutes. Allow natural pressure release.
- 2
Add wheat flour, salt, and half of the oil to a mixing bowl. Knead the dough by adding a little bit of water at a time. Add remaining oil and knead again for 2 to 3 mins. Cover and keep aside.
- 3
Cool the potatoes and then peel them. Grate the peeled potatoes and add them to a large mixing bowl.
- 4
Add ginger, green chili, ground coriander, ground cumin, red chili powder, garam masala, amchur powder, cilantro, and salt. Mix well and divide into 7 round balls.
- 5
Knead the whole wheat dough again for 1 to 2 minutes and divide it into 7 round balls.
- 6
Lightly roll one dough ball into dry flour to coat it evenly. Roll into a 4-inch circle. Place one potato filling ball in the center and close the ends of the rolled dough.
- 7
Lightly flatten and roll the paratha into a 6 to 8-inch circle.
- 8
Preheat the pan on medium heat. Place the paratha on the pan and cook until both sides are golden brown. Drizzle some ghee on top and serve hot with pickles and yogurt or raita