Aloo Paratha | How To Make Paratha | Vegan Stuffed Flatbread

Step 1

In a bowl add wheat flour, salt, and oil. Now, add water little by little and knead it to form a soft and smooth dough. The dough should not be moist or stiff.

Step 2

Cover and keep it aside for 15 to 30 minutes.

Step 3

Peel and boil the potatoes using your preferred choice of cooking. For example, you can pressure cook or microwave or cook the potatoes on stove top. I have microwaved the potatoes for 5 to 6 mins on high with a splash of water. The cooked potatoes were then mashed.

Step 4

See that the potatoes are mashed properly and that there are no lumps.

Step 5

Add coriander leaves, green chilies, chat masala, salt to taste, and mix well with the mashed potatoes.

Step 6

Check the taste and adjust any spices as needed.

Step 7

Divide the dough into 10 equal portions.

Step 8

Using both the palms make a smooth ball out of each portion and then flatten it.

Step 9

Dust the working surface and using a rolling pin, roll the flattened dough into a 4 inch diameter circle.

Step 10

Now place a large lemon-sized ball of potato filling at the center, keeping 1 inch space at the sides.

Step 11

Take one edge and start sealing or pleating it to bring the dough-edges to the center and pinch all of them together to get a tight seal. See that the sealing is done properly to avoid any filling from coming out while rolling.

Step 12

Using some flour for dusting, roll this again to form a 6 to 7 inch diameter circle.

Step 13

Heat the tava or skillet on medium-high heat. The skillet should be hot and parathas should be cooked on high flame, so that they remain soft and crisp after cooking. If cooked on low flame, the parathas may harden up upon cooling.

Step 14

Place the rolled paratha on the skillet.

Step 15

Once you see the bubbles on top, flip and cook on the other side.

Step 16

Apply ghee or oil on the partially cooked surface of the paratha.

Step 17

Flip again and cook the partially cooked side this time till you see golden brown spots.

Step 18

Flip again once or twice and apply ghee or oil and cook evenly till you see golden brown spots on both the sides.

Step 19

Repeat this for all the parathas.

Step 20

Aloo Parathas are now ready. Serve them hot with butter, pickles, sour cream, or Chole Masala (Chickpeas Curry).