Alu Paratha is a type of Indian bread stuffed with spicy mashed potatoes. It is one of those things that we love eating as any meal of the day- breakfast, lunch, dinner. This recipe is vegan and vegetarian friendly.
Alu parathas are mostly eaten with a pickle or curd (plain yogurt). A less popular condiment would be tomato ketchup! A mint-coriander chutney tastes amazing with freshly made parathas.
Following measurement makes 10 pcs of medium sized alu paratha. You can tweak the amount of spices as per your choice. Personally I don’t like too ghee or oil on the paratha. That’s why amount mentioned in the recipe is less.
Things you need:
- All purpose flour (2 cups)
- Cooking oil (6 tbsp)
- Potatoes (4 big ones)
- Onions (4)
- Garlic (4-6 cloves)
- Coriander leaves (1 tbsp)
- Curry leaves (1 tbsp)
- Kasuri methi (1/2 tbsp)
- Turmeric (1/2 tsp)
- Black pepper (1/2 tsp)
- Green chilies (2)
- Dried Red chilies (4)
- Ghee/butter (2 tbsp)
- Make a soft dough with flour, 3 tbsp oil and a pinch a salt. A dash of water can be added gradually while kneeding the dough.
Cover the dough with a damp cotton cloth and let it rest for 30 minutes.
- Boil the potatoes until well cooked. Then drain the water and chop them roughly.
- Finely chop the onions, garlic, green chili, coriander and curry leaves.
- Heat oil in a pan and roast the dry chilies first and take them out.
Use the same oil to fry the onions-garlic until golden brown. Add the boiled potato into the pan and mash them.
Add salt, turmeric, black pepper, coriander and curry leaves, kasuri methi, green chilies and mix it well.
Cook the mashed potato until well combined with spices and let it cool.
Alternatively you can boil the potato, mash it and add all the spices off the heat. Personally I like the taste of the first approach better.
- Make 10 equal portions of the mashed potato after it has cooled down for 10 dough balls.
- Roll the dough ball into a small disk just sufficient to cover the potato ball and the place the ball of mashed potato on top of it.
Cover the potato with the flour dough carefully so that the dough does not tear apart or potato is left exposed.
It will look almost like a big round dumpling!
- Roll it into a thick flat paratha and bake it on a tawa/pan. Brush oil/ghee occasionally on both sides.
Special Mention – Check out the trick to roll the paratha by Priya Krishna