Aaloo Parantha (Indian Stuffed Flatbread)
Aaloo Parantha (Indian stuffed flatbread) made with Sprouted Wheat flour
Aaloo Parantha (Indian Stuffed Flatbread)
Savor the deliciousness of Aaloo Paratha! This traditional Indian flatbread is stuffed with a spicy potato filling and cooked to golden perfection. Perfect with chutney, raita, or pickles, it's a true comfort food delight. 😋🥔🇮🇳
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Cooking Time
15 mins
Ingredients
275g sprouted whole wheat flour
1/2 tsp ajwain (carom seeds)
1/2 tsp salt
Water for kneading
For the Potato Stuffing:
1kg grams potatoes (boiled, peeled, and mashed or grated until smooth)
1/2 tsp red chili powder
1/2 tsp turmeric
1 tsp chaat masala or amchur
1 tsp coriander powder
1/4 tsp garam masala (optional)
2 Tbsp finely chopped coriander leaves
1 tsp chopped green chillies (or as per tolerance)
1 carrot boiled and finely chopped (optional)
Salt to taste
How to Make It
Combine the flour, ajwain, and salt in a bowl or a stand mixer.
Gradually add water while kneading until you form a stiff but pliable dough.
Set aside for at least 30 minutes to let the dough relax.
Make the Stuffing:
Mix the mashed potatoes, red chili powder, turmeric, chaat masala or amchur, garam masala (if using), coriander leaves, green chillies, carrots and salt in a bowl.
Divide the mixture into 8 to 10 equal portions and shape into balls.
Make the Parathas:
Divide the dough into 8 to 10 equal portions and shape into balls.
Dust your work surface with flour. Roll out a dough ball into a disc about 10 cm in diameter, keeping the center thicker and the edges thinner.
Place a portion of the stuffing in the center of the dough disc. Pull the edges over the stuffing and pinch to seal tightly, removing any excess dough.
Flatten the stuffed dough ball into a disc, dust with flour, and roll into a circle about 15 to 18 cm in diameter.
Heat a griddle and lightly spray with ghee/oil. Cook the paratha until golden-brown spots appear, then flip and cook the other side. Flip a couple more times as needed to ensure even cooking and golden-brown spots all over.
Serve hot with butter, natural/greek yogurt, chutney or Indian pickles.
