Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Aloo Parathas contributed by, Aanya from the Seven Hills School in Cincinnati, Ohio, USA

Aloo Parathas
From: India
By: Aanya



For the Dough
2 1/4 cups
1/2 table spoon of salt
2 table spoons ghee (butter)

For The Stuffing

4 Boiled Potatoes
1 Chopped Onion
1 table spoon of chopped coriander (Dhania)
4 green chillies, chopped
2 teaspoons of dried mango powder (Amchur)
1/2 teaspoon chili powder
1 teaspoon of cumin seeds (jeera)
salt to taste
1 teaspoon of ghee (butter) for the cooking


For the Dough
Sieve the flours with the salt
Add the ghee (butter) and mix well.Add enough water and make a semi-soft dough. Keep aside.

For the stuffing
Mash the potatoes coarsely or cut in very small pieces. Keep aside.
Heat the ghee in a vessel add the cumin, seeds, and onions; and fry for at least 3 minutes.
Add the green chilies and fry again for 1 minute.
Add the potatoes,salt,coriander,chili powder,and Amchur powder.Mix well and cook for 1 minute.
Cook the mixture. Keep aside.

How To Proceed

Knead the dough and divide in ten pieces
Roll out 1 portion of the dough into a circle of 125 millimeters.(5”)
Place 1 portion of prepared filling in the center of the dough circle.
Bring together all sides in the center and seal tightly.
Roll out again into a circle of 125 millimeters.(5”) diameter with the help of a little flour.
Cook the paratha on a tava (griddle),using a little ghee until both sides are golden brown.
Repeat with the remaining dough and filling to make more parathas.
Serve hot.


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