Samosa Parathas (Aloo Paratha) with Cilantro Yogurt Chutney
Samosa Parathas (Aloo Paratha) with Cilantro Yogurt Chutney
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2/3 cup warm water, up to 1 cup, as needed
- 2 teaspoons Italian seasoning
- 1/2 cup shredded mozzarella cheese, optional
For the Spiced Potato Filling
- 2 potatoes, peeled and chopped
- 1/4 cup onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 cup fresh cilantro, chopped
For the Cilantro Yogurt Chutney
- 1/4 cup plain yogurt
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon lemon juice, from a squeeze of lemon
- salt, to taste
For Cooking
- vegetable oil, as needed for pan frying
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, 1 teaspoon of salt, and Italian seasoning. Drizzle in the 1 tablespoon of olive oil. Gradually add the warm water, starting with 2/3 cup, while mixing until a somewhat smooth and pliable dough forms. You may need up to 1 cup of water. Knead for a few minutes until the dough is smooth.
⏱️ 10 min
- 2
Cover the dough and let it rest at room temperature for 30 minutes to 1 hour. This allows the gluten to relax, making the dough easier to roll.
⏱️ 60 min
- 3
While the dough is resting, prepare the potato filling. Place the peeled and chopped potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10-15 minutes. Drain well and mash the potatoes in a bowl.
⏱️ 20 min
- 4
In a separate small pan, heat a small amount of oil over medium heat. Add the diced onion and sauté until softened and translucent, about 3-5 minutes. Stir in 1/2 teaspoon of salt, garam masala, and turmeric. Cook for 1 minute more until fragrant.
⏱️ 5 min
- 5
Add the cooked onion and spice mixture to the mashed potatoes. Stir in the chopped fresh cilantro. Mix all filling ingredients together until well combined. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 6
Prepare the cilantro yogurt chutney. In a small bowl, combine the plain yogurt, 2 tablespoons of chopped cilantro, a squeeze of lemon juice, and salt to taste. Mix until all ingredients are well incorporated.
⏱️ 5 min
- 7
Divide the rested dough into 5 equal portions. Take one portion and roll it out on a lightly floured surface into a thin circle, about 6-7 inches in diameter.
⏱️ 5 min
- 8
Spread about 2-3 tablespoons of the prepared potato filling evenly over the rolled-out dough, leaving a small border. If using, sprinkle a generous amount of shredded mozzarella cheese over the potato filling.
⏱️ 2 min
- 9
Carefully roll the dough with the filling into a tight spiral shape, starting from one edge. Once rolled, gently coil the spiral into a disc. Then, using a rolling pin, carefully roll the coiled dough until it is flat again, forming a paratha about 6-7 inches in diameter. Repeat with the remaining dough portions and filling.
⏱️ 10 min
- 10
Heat a flat griddle or large non-stick pan over medium heat. Add about 1-2 teaspoons of vegetable oil to the hot pan. Place one assembled paratha in the pan.
⏱️ 1 min
- 11
Cook the paratha for 2-3 minutes per side, or until it is golden brown and crispy, with small dark spots. Add more oil as needed for subsequent parathas. Repeat with the remaining parathas.
⏱️ 15 min
- 12
Serve the Samosa Parathas hot with the prepared cilantro yogurt chutney on the side. You can also serve with ketchup if preferred.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Samosa Parathas (Aloo Paratha) with Cilantro Yogurt Chutney
For the Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2/3 cup warm water, up to 1 cup, as needed
- 2 teaspoons Italian seasoning
- 1/2 cup shredded mozzarella cheese, optional
For the Spiced Potato Filling
- 2 potatoes, peeled and chopped
- 1/4 cup onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 cup fresh cilantro, chopped
For the Cilantro Yogurt Chutney
- 1/4 cup plain yogurt
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon lemon juice, from a squeeze of lemon
- salt, to taste
For Cooking
- vegetable oil, as needed for pan frying
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, 1 teaspoon of salt, and Italian seasoning. Drizzle in the 1 tablespoon of olive oil. Gradually add the warm water, starting with 2/3 cup, while mixing until a somewhat smooth and pliable dough forms. You may need up to 1 cup of water. Knead for a few minutes until the dough is smooth.
⏱️ 10 min - 2
Cover the dough and let it rest at room temperature for 30 minutes to 1 hour. This allows the gluten to relax, making the dough easier to roll.
⏱️ 60 min - 3
While the dough is resting, prepare the potato filling. Place the peeled and chopped potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10-15 minutes. Drain well and mash the potatoes in a bowl.
⏱️ 20 min - 4
In a separate small pan, heat a small amount of oil over medium heat. Add the diced onion and sauté until softened and translucent, about 3-5 minutes. Stir in 1/2 teaspoon of salt, garam masala, and turmeric. Cook for 1 minute more until fragrant.
⏱️ 5 min - 5
Add the cooked onion and spice mixture to the mashed potatoes. Stir in the chopped fresh cilantro. Mix all filling ingredients together until well combined. Taste and adjust seasoning if necessary.
⏱️ 5 min - 6
Prepare the cilantro yogurt chutney. In a small bowl, combine the plain yogurt, 2 tablespoons of chopped cilantro, a squeeze of lemon juice, and salt to taste. Mix until all ingredients are well incorporated.
⏱️ 5 min - 7
Divide the rested dough into 5 equal portions. Take one portion and roll it out on a lightly floured surface into a thin circle, about 6-7 inches in diameter.
⏱️ 5 min - 8
Spread about 2-3 tablespoons of the prepared potato filling evenly over the rolled-out dough, leaving a small border. If using, sprinkle a generous amount of shredded mozzarella cheese over the potato filling.
⏱️ 2 min - 9
Carefully roll the dough with the filling into a tight spiral shape, starting from one edge. Once rolled, gently coil the spiral into a disc. Then, using a rolling pin, carefully roll the coiled dough until it is flat again, forming a paratha about 6-7 inches in diameter. Repeat with the remaining dough portions and filling.
⏱️ 10 min - 10
Heat a flat griddle or large non-stick pan over medium heat. Add about 1-2 teaspoons of vegetable oil to the hot pan. Place one assembled paratha in the pan.
⏱️ 1 min - 11
Cook the paratha for 2-3 minutes per side, or until it is golden brown and crispy, with small dark spots. Add more oil as needed for subsequent parathas. Repeat with the remaining parathas.
⏱️ 15 min - 12
Serve the Samosa Parathas hot with the prepared cilantro yogurt chutney on the side. You can also serve with ketchup if preferred.
⏱️ 1 min