NEWS & ENTERTAINMENTPaparazzi Eats 06.05.2020

Aloo Paratha!

BY Asif


2 Medium Potatoes, 1 Cup Mashed Potatoes

1/4 TSP Ajwain/Carom Seeds

1 Green Chili, finely chopped

2 TBS finely chopped Cilantro

1/4 TSP Cumin Powder

1/4 TSP Garam Masala

1/4 TSP Amchur

1/8 TSP Red Chili Powder, or adjust to taste

3/4 TSP Salt, or adjust to taste

3-4 TSP oil, to cook the Paratha


1.5 cups Atta,

1 TSP Vegetable Oil

1/4 TSP Salt

Water, to knead the dough


Make the dough

In a bowl mix together Atta, oil and salt. Add water little by little and mix.

Knead to form smooth and soft dough. Cover and let the dough rest for 15-20 minutes.

Divide the dough into 4-6 equal parts.

Make the filling

To make the filling, mash the boiled potatoes and transfer to a bowl.

Add Chopped Cilantro, Salt, Ajwain, Chopped Green Chili, Cumin Powder, Chaat Masala, Garam Masala powder, Amchur and Red Chili Powder.

Mix till everything is well combined. The stuffing is now ready.

Make the paratha

Take one of the dough balls and using your rolling pin roll it into a circle. Apply little oil (optional) all over the rolled dough

Place 2-3 tablespoons of stuffing in the center. Don’t overfill else it will be difficult to roll

Bring all the edges together and pinch to seal the edges

Flatten the dough ball using your hands

Now using your rolling pin, roll the dough to a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your Paratha will turn round automatically

Transfer the rolled Paratha onto the hot tawa

Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again