You can use use potatoes (aloo), carrots Igajjar) or mooli (radish) in the stuffing.


Filling for Aloo Parathas

  • Mash 4 small boiled potatoes when cool (replace with 1 cup grated carrot for Gajjar Paratha or  1 cup grated white radish for Mooli Paratha)
  • Add 1 teaspoon grated ginger, 1 finely chopped green chilli, 4 finely chopped sprigs of corianderand 1 teaspoon table salt.  

Dough for Parathas

  1. Measure 2 level cups of atta (wheat flour) into a shallow pan
  2. Add 1 tablespoon cooking oil and 1 cup water and knead to a firm dough
  3. Cover with a moist cloth and let the dough rest for half an hour
  4. Divide the dough into 6 balls

Roll out Parathas

  • Sprinkle some flour onto a rolling board
  • Flatten a ball of dough with a rolling pin till it is a size that fits on your palm
  • Place 2 teaspoons of the filling on it
  • Wet the edges then bring them together to make a parcel
  • Flatten till the paratha is the size of a CD and don’t worry if the filling comes through

Pan fry the Parathas

  • Heat a tawa/non stick frying pan and leave on medium heat
  • Drizzle a couple of teaspoons of oil on it then place the rolled out paratha and fry each side till you see a few small brown spots appear.
  • Place in a covered dish till ready to eat
  • Best made just before eating and served with yoghurt and pickle