Aloo Paratha

Indian · 20 min · vegetarian

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Ingredients

• 2 cups whole wheat flour (atta)
• 3 medium yukon gold potatoes
• 1 green chili
• 1 tsp grated ginger
• 1 tsp ground cumin
• 1/2 tsp amchur (dried mango powder)
• 2 tbsp fresh cilantro
• 3 tbsp ghee

Method

1. Make a soft dough with flour, a pinch of salt and about 3/4 cup water; rest 10 minutes.
2. Mash boiled potatoes with grated ginger, chopped chili, cumin, amchur, cilantro and salt.
3. Divide dough and filling into equal balls; stuff each dough round with filling and seal, then roll out gently on a floured surface.
4. Cook on a hot griddle 1-2 minutes per side, brushing with ghee, until golden brown spots form.
5. Serve hot with yogurt or pickle.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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