Aloo Paratha with Herb Curd

Aloo Paratha is the favorite Indian breakfast flatbread stuffed with a rich potato vegetable and dipped in a cool herb curd. One can use left-over potato vegetable to make it as you own liking. The paratha is super soft and very filling breakfast. By applying a good amount of ghee enhances the flavor even more.

Aloo paratha is a whole wheat flatbread stuffed with a spicy potato filling. This paratha is a healthy alternative to a simple paratha. With some ghee spread on top gives it a traditional taste to it. The paratha is best enjoyed with curd, onion, pickle.

Serve: 4 Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins

Ingredients:

Potato Filling

2 medium Potatoes

1 large Onion, finely chopped

1 medium Green Chili, finely chopped

3 cloves Garlic, finely chopped

1 medium Ginger, finely chopped

1/2 tsp Turmeric powder

1/4 tsp Cumin

1 tsp Red Chili powder

2 tsp Coriander, finely chopped

Salt as per taste

Paratha

1 tsp Vegetable Oil

1 cup Wheat Flour

1 tsp Salt

Water to knead

Herd Curd

1 cup Curd

1/2 cup Coriander

2 stem Mint

1/4 tsp Salt

Garnish

Coriander and onion

Herd curd

Mango Pickle

Let's get cooking:

1. Boil the potatoes, and once it is cool to handle peel and mash it well. To the mashed potatoes, add the onion, garlic, ginger, green chili, cumin, turmeric powder, red chili powder, coriander, coriander and salt and mix it all well

2. In a plate put the wheat flour, salt and little oil and mix it together. Now add water little by little and knead the flour. Avoid adding too much water as the flour will get very sticky. Once the flour is kneaded properly, make medium-sized balls of the dough and cover it with a duster and keep it aside for some time.

3. Take a dough ball and flatten them and dust with whole wheat flour, with a rolling pin, roll the dough ball into about 4 to 5 inches diameter rounds. Now place the potato stuffing in the center of the dough and keep about an inch empty space from the sides. Take the edge and start pleating as well as bringing the pleats in the center.

4. Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out. Press the pleats from the center, sprinkle some flour and roll it about the same size as that of a chapati or roti

5. On a hot tawa, place the paratha and cook it on medium heat. When the base of the paratha looks cooked flip it to the other side and bush some ghee on it for extra added flavor and do the same on the other side.

6. To a bowl add the curd, coriander, mint and salt and mix all well and serve it cool.

Serve hot with cold herb curd, pickle and onion.

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