Velvety Aloo Paratha
Velvety Aloo Paratha
Ingredients
Main Ingredients
- 3 boiled potatoes, medium-sized
- 1/2 cup whole wheat flour
- 1 onion, finely chopped
- 1 green chili, finely chopped (to taste)
- 1 teaspoon ginger, crushed
- 2 teaspoon fresh coriander, finely chopped
- as needed water, for making batter
- as needed ghee/oil, for cooking parathas
Spices
- to taste salt
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon carom seeds
- 1/2 teaspoon cumin seeds
- 1 teaspoon crushed coriander
- 1/4 teaspoon nigella seeds
- 1/2 teaspoon chili flakes
Instructions
- 1
First, finely chop the onion and green chili. You can use a chopper for this.
⏱️ 5 min
- 2
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.
⏱️ 3 min
- 3
Add the finely chopped onion and green chili to the mashed potatoes.
⏱️ 2 min
- 4
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.
⏱️ 3 min
- 5
Mix in 1/2 cup of whole wheat flour.
⏱️ 1 min
- 6
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.
⏱️ 6 min
- 7
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.
⏱️ 3 min•🌡️ medium heat
- 8
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.
⏱️ 5 min•🌡️ medium heat
- 9
Continue applying ghee/oil to both sides and flipping the paratha until it turns golden brown and crispy.
⏱️ 7 min•🌡️ medium heat
- 10
Your unique 'liquid' aloo paratha is now ready to serve. Serve it hot with your favorite chutney or pickle.
Kitchen Tools
Nutrition Facts (per serving)
Velvety Aloo Paratha
Main Ingredients
- 3 boiled potatoes, medium-sized
- 1/2 cup whole wheat flour
- 1 onion, finely chopped
- 1 green chili, finely chopped (to taste)
- 1 teaspoon ginger, crushed
- 2 teaspoon fresh coriander, finely chopped
- as needed water, for making batter
- as needed ghee/oil, for cooking parathas
Spices
- to taste salt
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon carom seeds
- 1/2 teaspoon cumin seeds
- 1 teaspoon crushed coriander
- 1/4 teaspoon nigella seeds
- 1/2 teaspoon chili flakes
Instructions
- 1
First, finely chop the onion and green chili. You can use a chopper for this.
⏱️ 5 min - 2
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.
⏱️ 3 min - 3
Add the finely chopped onion and green chili to the mashed potatoes.
⏱️ 2 min - 4
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.
⏱️ 3 min - 5
Mix in 1/2 cup of whole wheat flour.
⏱️ 1 min - 6
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.
⏱️ 6 min - 7
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.
⏱️ 3 min•🌡️ medium heat - 8
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.
⏱️ 5 min•🌡️ medium heat - 9
Continue applying ghee/oil to both sides and flipping the paratha until it turns golden brown and crispy.
⏱️ 7 min•🌡️ medium heat - 10
Your unique 'liquid' aloo paratha is now ready to serve. Serve it hot with your favorite chutney or pickle.