Aloo Paratha/ Stuffed Potato Roti ~ A Vegan special

One of my favorite dishes of all time is Aloo Paratha, tell me who doesn't like potatoes? I really wonder why all the good and tasty foods are not good for health... seriously Potatoes taste good and high in carbs and the best for of eating them is boiled/ mashed, but since my love of potatoes is endless, I started loving these stuffed rotis with potato mash which mum used to make for me. Miss those care-free days but now after marriage guess who loves it? my husband indeed... Though there are many differences among us like most couples, we have one distinct similarity and that is the love for FOOD ;-)


This recipe is once I adapted to our taste and we love to have it with curd and pickle. It is quite filling hence stick to small portions or if you are not calorie conscious and are gifted with a great physique come on tell me what needs to stop you? BINGE 

Prep & cooking time ~ 30 mins

Recipe Source ~ Own

Ingredients 

For Roti ~

Wheat Flour - 1.5 cup

Milk - for making the dough

Salt as per taste

For Potato Stuffing~

Potato - 1 large peeled & cut into quarters

Onion - 1 medium finely chopped

Green chilli - 2 finely chopped (optional, can be replaced with corriander)

Whole Jeera - 1 tsp

Ginger-garlic paste - 1 spoon

Red chilli powder - 1 tsp

Corriander - 1/2 tsp

Salt as per taste

Oil -2 tsp

Method 

• In a pan, add water and bring it to a boil, add the potato. Let it cook for 5-7 minutes until soft
• In a mixing bowl add the wheat flour and salt and mix well, combine milk little by little and start making a dough, make sure the dough is not sticky. keep it covered and set aside to be rolled later
• Once the potatoes are soft discard the water and mash it. Don't over do it since you need some lumps 
• In a non-stick pan add oil once its hot add the whole jeera and onions, let it sweat then add the ginger-garlic paste and green chilli, let it cook with a closed lid
• now add the masalas and potato and let it combine and cook for 5 minutes, taste and check the spice and salt level
• take the dough and mend it for 3 minutes and make thick rolls (approx double the size of the usual chappathi/roti rolls) now start to roll then when they are half-inch thick add the cooled potato masala around 1 spoon or lesser and fold the sides of the dough and form a ball
• no start rolling them slowly and softly and make them flat
• in a hot non-stick pan add oil and slide the roti into it and let it cook for 30 seconds and then flip them over and add oil, cook the other side

Serve hot with curd and pickle

Tips & Tricks


- It takes practice and so don't lose heart or over-do the rolling