Alu Paratha | Potato stuffed Flatbread


                                    I know after all my fuss about how much my hubby hates potatoes, Alu Paratha would be the least expected recipe on this blog… But Yeah!! The good news is, once in a blue moon, my darling {I am being super nice to him today! ;)} hubby does allow me to make my favorite and of course the King of parathas.. And when he does, i don’t need to think twice about which recipe i am going to follow.. My mom makes the best Alu Paratha in the world and i am lucky that i have learned to almost replicate them.. I also made some for a family dinner during our last vacation and she said “Ye migele pashi layk jalla go” {This is much better than what i make!}… Though that made me jump with joy, how much i agree to it is another matter altogether! 


                                    Alu paratha in my hubby’s place is made in a different way.. His aunt adds onions and spice powders along with potatoes.. I have adapted that recipe to make Onion Paratha.. It tastes yum too and is a Onion lovers’ haven… {Example, my hubby ;)} But since i am a Potato lover and alu paratha is my most favoritesssst, i don’t like to take chances and religiously follow mom’s recipe only.. 

                                           The highlight of these parathas are the asafoetida or hing flavor which is a common favorite of me and my dearest hubby {Remember i am being nice to him! ;)}… We love hing in everything and my dad in law is sweet enough to buy us tonnes of it {Exaggeration!!} so that i can use it generously… 

                                            So try out this amazing and simple recipe… Before i forget, i am also in love with the tiny bites of chillies that we get in each gobble of the paratha… Ahhh… so much to explain and i am suddenly in short of words.. Best is that you try this recipe for the weekend and enjoy a heavy meal with your family.. Happy and Healthy Cooking! 🙂

Health Benefits of Asafoetida/Hing: Right from young, i have heard that hing is very good for digestion.. Very true that is.. Also hing is useful to reduce breathing problems including Bronchitis and Asthma..

Health Benefits of Wheat: Since they are low in fat and high on fiber, they have been linked to reduce weight, the risks of stroke, type 2 diabetes, certain cancers and other health problems.. Substitute refined flour with whole wheat in your diet and see the positive health changes you will undergo…

RECIPE:

Ingredients: {Makes around 10 medium sized parathas}
For the outer Dough:
2 1/2 Cup Whole wheat flour/Atta
Salt to taste
Luke warm water as required

For the Filling:
2 large Potatoes
3 Green chillies, finely chopped
4 to 5 sprigs of Coriander leaves, finely chopped
1 Tbsp freshly grated Coconut
A generous pinch of Hing/Asafoetida
Salt to taste

Dry flour as required to roll the parathas
Oil/Ghee/Butter to apply on the parathas while cooking

Recipe:
1. Cut the potatoes in half and pressure cook with little water till soft so that the skin comes off easily..

2. Knead wheat flour along with salt and lukewarm water to a smooth dough.. Keep it to rest {the bowl covered with damp cloth if possible} for at least 10 mins..
Note: I keep mine for 30 mins..

3. Peel the potatoes and mash well till they become paste like..

4. Add green chillies,coriander leaves,coconut,hing and salt..
IMP: Check for salt now.. {The mixture itself is yummy, right??}

5. Mix well with clean hands and form round lemon sized balls of the mixture…

6. Divide the kneaded dough into balls of size slightly larger than the inner mixture balls..
Note: This helps to roll the parathas easily.. If both the inner and outer balls and of same size, the mixture comes out while rolling..

7.Roll one of the dough balls into thick round even shaped roti..

8.Place the stuffing in the center of the roti.. 

9.Cover and seal the edges as shown.. 

10. Roll again as thin and as evenly as possible..
Note: A little of the filling can tear the dough.. That is absolutely okay but make sure the dough does not tear completely.. For that, don’t apply more pressure than required.. Handle delicately..

11.Meanwhile, heat a skillet and place the rolled paratha on it.. Cook on high flame till slight bubbles appear on the surface which shows the under side is cooked.. 

12.Flip and cook the other side.. Apply oil on both sides at this stage.. 

13.Remove from flame and repeat the same with the rest of the dough balls..
NoteRoll the next paratha while the previous one is cooking.. Do not roll and keep for long as the parathas can turn soggy.. 
Serve hot with curds and pickle!

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



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