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Aloo Ka Paratha - from Breadtopia Recipe Video
|Potatoes||4 Medium, boiled, peeled and mashed|
|Cumin seeds||1 Teapsoon|
|Turmeric powder||1 Teaspoon|
|Onion||1 Small, peeled, minced (yellow or red)|
|Serrano chili||3 , chopped (cayenne chiles)|
|Red chile powder||1 Teaspoon (cayenne)|
|Mango powder||1 Teaspoon|
|Garam masala||1 Tablespoon|
|Coarse sea salt||2 Teaspoon|
|Dried fenugreek leaves||1⁄4 Cup (4 tbs), crushed|
|For basic roti (bread) dough|
|Chapati flour||603 Gram (3 cups of whole wheat flour)|
|Water||1 1⁄2 Cup (24 tbs)|
|Ghee/Butter/oil||2 Teaspoon (for glazing rotis)|
Calories 500 Calories from Fat 62
% Daily Value*
Total Fat 7 g10.9%
Saturated Fat 1.8 g8.8%
Trans Fat 0 g
Cholesterol 4.5 mg
Sodium 604.6 mg25.2%
Total Carbohydrates 100 g33.2%
Dietary Fiber 15.8 g63.2%
Sugars 2.9 g
Protein 17 g34.6%
Vitamin A 2.9% Vitamin C 44.1%
Calcium 9.3% Iron 32%
*Based on a 2000 Calorie diet
1. Keep a shallow dish of extra flour on the rolling surface for dipping the dough gently during rolling. Have a cooling rack ready, plus oil, ghee or butter to glaze the Roti.
2. Boil the potatoes and keep them aside.
3. In a deep bowl, put the mashed potatoes.
4. In a heavy pan, heat oil over medium-high heat.
5. Add cumin and turmeric, and cook until the seeds sizzle – about 30 seconds.
6. Add onion and cook for 2 minutes until slightly browned, stirring occasionally.
7. Add this mixture to the potatoes along with the green chiles, red chile and mango powders, garam masala, salt, and fenugreek leaves. Mix everything together.
8. For the bread dough (roti): Start by mixing the flour, water, and the optional oil in a food processor until it makes a firm ball or knead by hand in a deep bowl.
9. Start by making a basic roti. Pull off a piece about the size of a golf ball (about 2 inches in diameter) and roll it between both palms to mold it into a ball. Press it between both palms to flatten it slightly, and roll it out on a lightly floured surface until it’s about 5 inches in diameter.
10. Take a dollop of the spicy potato filling (a heaping tablespoon) and put it right in the middle of the beginnings of your roti. Wrap all sides so they fold over and meet in the middle – essentially making a square. Take this and dip it lightly in dry flour on both sides.
11. Roll it out on a surface lightly dusted with flour until it’s thin and circular, about 10 inches in diameter. It may not be perfectly round, and some of the filling might come through slightly, but that’s all okay.
12. Heat a tava or heavy frying pan over medium-high heat. Once hot, place the paratha in the pan and heat for 30 seconds – until it’s just hard enough to flip over.
13. Cook 30 seconds on the other side. Meanwhile, lightly oil the side that is facing you, flip it over, lightly oil the other side, and cook both sides until they brown slightly.
14. Serve immediately with butter, sweet soy yogurt, or Indian pickle (achaar).
If you have to store them for later, wrap a cooled stack in paper towel, then wrap the whole package in foil and refrigerate. They will keep for up to a week.