Ghee as required~6-7 tbsp for cooking the parathas
In a big mixing bowl add the whole wheat flour, salt, ajwain seeds and ghee. Now slowly add in water and knead to a soft dough. Cover with a damp cloth and let the dough rest for about 5 mins.
Mix together all the stuffing ingredients. Check the seasoning and adjust. Divide and make 10 balls from the stuffing.
Knead the dough again for another 5 mins.The dough for the paratha should be soft and smooth. Divide and make 10 balls of about 2-3 inch diameter.
Heat a tawa or flat pan on medium heat.
Take one dough ball, roll it into a small circle. Place one potato filling ball in the centre and fold the rolled dough in to cover the stuffing.
Now dust the dough with some dry flour and roll out again into 6-7” diameter circle.
Place the rolled paratha onto the hot tava and let it cook for about a minute. Flip the paratha, spread some ghee on the party cooked side and flip again. Using a flat spatula press down the paratha till it is cooked well. If you lift it up, you will see brown spots on the aloo paratha.
Spread ghee on the second side, flip and cook this side too.
Serve it hot with some spiced yogurt and pickle or chutney
It is important that potatoes are properly mashed and there are no big chunks else the paratha will tear while rolling. That is why I grate the boiled potatoes for my stuffing to ensure that there are no chunks.
I use only whole wheat flour for my paratha, but mostly in restaurants and dhabas, parathas are made with either a mix of whole wheat and all-purpose flour or only all-purpose flour.
In this recipe, I have used only ghee (clarified butter) to cook the parathas but you can also use oil for vegan preparation.
Nutritional information is the approximate information for 1 of 10 servings.
Aloo Paratha | Stuffed Indian bread https://www.myweekendkitchen.in/aloo-paratha-stuffed-indian-bread/