There are many versions of aloo paratta. Simple to exotic!!
Cumin, ajwain, garam masala, green chilies, chilli powder, coriander leaves, crushed whole coriander seeds, chopped onions–you can add all or only one of the ingredients with boiled potatoes –the taste is delicious either way.
I choose ingredients based on my time. If it has to be quick, I add ajwain and coriander leaves to boiled potatoes. If I have time, I add almost all ingredients and if I have too much time, I even saute them before adding to potatoes! And I still can’t pick which of them is my favourite!!
Aloo Paratta (flatbread stuffed with potatoes)
2 cups wheat flour
¾ -1 cup water
2 tbsp oil
¼ tsp salt
Mix all ingredients to form soft dough. Make small balls and keep aside.
2 large boiled potatoes mashed
1 finely chopped onion (optional)
2 green chilis chopped
1 tsp ajwain
1 tsp pomegranate seeds (dry)
1 tbsp crushed coriander seeds
Handful of finely chopped coriander leaves
3 tbsp oil
Salt to taste
You can either mix all ‘filling’ ingredients (like I did this time) or saute before adding to mashed potatoes.
If sautéing, heat 1tbsp oil and add ajwain, coriander seeds, chopped onion and green chilis. Saute for few minutes and take off the fire. Add coriander leaves and stir.
Add to mashed potatoes and mix. Adjust salt.
Make small balls of the mixture, same size as the dough.
Flatten the chapatti dough in your hand. Keep a potato ball in the center and bring all edges to meet to form a ball again.
Dip in flour and roll out as normal chapathis but thicker.
Heat a tava and place the paratta on it. When small bubbles appear, flip to the other side. Now sprinkle few drops of oil and spread with the back of the spoon and flip over and repeat on either side. This way you have to use very less oil.
Cook for a few minutes and serve hot with raita and pickle