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First, finely chop the onion and green chili. You can use a chopper for this.

In a large bowl, thoroughly mash the boiled potatoes (3 medium-sized). Make sure to boil the potatoes whole so they don't absorb too much water.

Add the finely chopped onion and green chili to the mashed potatoes.

Now add all the spices - salt, turmeric powder, red chili powder, carom seeds, cumin seeds, crushed coriander, nigella seeds, chili flakes, crushed ginger, and finely chopped fresh coriander.

Mix in 1/2 cup of whole wheat flour.

Mix all the ingredients well. Gradually add water to prepare a smooth batter, similar in consistency to a cheela batter. The batter should not be too thick or too thin.

Heat a griddle (tava). Once hot, pour a portion of the batter onto the griddle and spread it to form a slightly thick paratha. Do not spread it too thin, as it might break when flipped.

Let the paratha cook thoroughly on one side over low heat. Then flip it and apply ghee/oil to the cooked side. Do not flip it quickly like a roti.

Continue applying ghee/oil to both sides and flipping the paratha until it turns golden brown and crispy.

Your unique 'liquid' aloo paratha is now ready to serve. Serve it hot with your favorite chutney or pickle.


First, finely chop the onion and green chili. You can use a chopper for this.

In a large bowl, thoroughly mash the boiled potatoes (3 medium-sized). Make sure to boil the potatoes whole so they don't absorb too much water.

Add the finely chopped onion and green chili to the mashed potatoes.

Now add all the spices - salt, turmeric powder, red chili powder, carom seeds, cumin seeds, crushed coriander, nigella seeds, chili flakes, crushed ginger, and finely chopped fresh coriander.

Mix in 1/2 cup of whole wheat flour.

Mix all the ingredients well. Gradually add water to prepare a smooth batter, similar in consistency to a cheela batter. The batter should not be too thick or too thin.

Heat a griddle (tava). Once hot, pour a portion of the batter onto the griddle and spread it to form a slightly thick paratha. Do not spread it too thin, as it might break when flipped.

Let the paratha cook thoroughly on one side over low heat. Then flip it and apply ghee/oil to the cooked side. Do not flip it quickly like a roti.

Continue applying ghee/oil to both sides and flipping the paratha until it turns golden brown and crispy.

Your unique 'liquid' aloo paratha is now ready to serve. Serve it hot with your favorite chutney or pickle.
