Lachha Aloo Pyaaz Ka Paratha
Lachha Aloo Pyaaz Ka Paratha
Ingredients
For the Dough
- 2 cups whole wheat flour
- 1/2 cup water, approximately, for kneading the dough
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
For the Aloo Pyaaz Filling
- 2 potato, medium, boiled, peeled, and mashed
- 1 onion, medium, finely chopped
- 2 tablespoons fresh coriander leaves, chopped
- 1 green chili, finely chopped (adjust to taste)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon amchur powder (dry mango)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder, adjust to taste
- 1/2 teaspoon garam masala
- 1 teaspoon salt, to taste
For Cooking
- 1/4 cup ghee or oil, for cooking the parathas
- 1/4 cup dry flour, for dusting
Instructions
- 1
Combine the whole wheat flour, salt, and vegetable oil in a large bowl. Gradually add water and knead to form a soft, smooth dough. Knead for 5-7 minutes. Cover with a damp cloth and let it rest for 30 minutes.
⏱️ 10 min
- 2
In a separate bowl, combine the mashed potatoes, chopped onion, coriander leaves, green chili, cumin powder, coriander powder, amchur powder, turmeric powder, red chili powder, garam masala, and salt. Mix well until thoroughly combined and lump-free. Ensure the filling is dry and not too moist.
⏱️ 15 min
- 3
Divide the dough into 8 equal portions. Roll each portion into a ball. Divide the filling into 8 equal portions.
⏱️ 5 min
- 4
Take one dough ball and roll it out into a 4-5 inch diameter circle. Spread a little ghee or oil on the surface. Dust with dry flour. Place a portion of the filling in the center of the dough. Bring the edges of the dough to the center, sealing it well to enclose the filling. Be careful not to tear the dough.
⏱️ 10 min
- 5
Dust a little dry flour on the work surface and gently roll the paratha into a 6-7 inch diameter circle. Ensure the filling does not break out.
⏱️ 10 min
- 6
Heat a tawa (griddle) over medium heat. Once hot, place the paratha on it. Cook for 1-2 minutes, or until small bubbles appear on the surface.
⏱️ 5 min•🌡️ 350
- 7
Flip the paratha and spread 1/2 teaspoon of ghee or oil on top. Cook for 1-2 minutes, or until golden brown spots appear. Flip again and spread another 1/2 teaspoon of ghee or oil on the other side. Cook until both sides are golden brown and the paratha is cooked through.
⏱️ 10 min•🌡️ 350
- 8
Remove the paratha from the tawa and place it on a plate. Repeat the process for the remaining parathas. Serve hot with yogurt, pickle, or butter.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lachha Aloo Pyaaz Ka Paratha
For the Dough
- 2 cups whole wheat flour
- 1/2 cup water, approximately, for kneading the dough
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
For the Aloo Pyaaz Filling
- 2 potato, medium, boiled, peeled, and mashed
- 1 onion, medium, finely chopped
- 2 tablespoons fresh coriander leaves, chopped
- 1 green chili, finely chopped (adjust to taste)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon amchur powder (dry mango)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder, adjust to taste
- 1/2 teaspoon garam masala
- 1 teaspoon salt, to taste
For Cooking
- 1/4 cup ghee or oil, for cooking the parathas
- 1/4 cup dry flour, for dusting
Instructions
- 1
Combine the whole wheat flour, salt, and vegetable oil in a large bowl. Gradually add water and knead to form a soft, smooth dough. Knead for 5-7 minutes. Cover with a damp cloth and let it rest for 30 minutes.
⏱️ 10 min - 2
In a separate bowl, combine the mashed potatoes, chopped onion, coriander leaves, green chili, cumin powder, coriander powder, amchur powder, turmeric powder, red chili powder, garam masala, and salt. Mix well until thoroughly combined and lump-free. Ensure the filling is dry and not too moist.
⏱️ 15 min - 3
Divide the dough into 8 equal portions. Roll each portion into a ball. Divide the filling into 8 equal portions.
⏱️ 5 min - 4
Take one dough ball and roll it out into a 4-5 inch diameter circle. Spread a little ghee or oil on the surface. Dust with dry flour. Place a portion of the filling in the center of the dough. Bring the edges of the dough to the center, sealing it well to enclose the filling. Be careful not to tear the dough.
⏱️ 10 min - 5
Dust a little dry flour on the work surface and gently roll the paratha into a 6-7 inch diameter circle. Ensure the filling does not break out.
⏱️ 10 min - 6
Heat a tawa (griddle) over medium heat. Once hot, place the paratha on it. Cook for 1-2 minutes, or until small bubbles appear on the surface.
⏱️ 5 min•🌡️ 350 - 7
Flip the paratha and spread 1/2 teaspoon of ghee or oil on top. Cook for 1-2 minutes, or until golden brown spots appear. Flip again and spread another 1/2 teaspoon of ghee or oil on the other side. Cook until both sides are golden brown and the paratha is cooked through.
⏱️ 10 min•🌡️ 350 - 8
Remove the paratha from the tawa and place it on a plate. Repeat the process for the remaining parathas. Serve hot with yogurt, pickle, or butter.
⏱️ 5 min