Aloo paratha or batata paratha or Potato Paratha is an Indian and Pakistani recipe and one of the most popular breakfast dishes in most of the regions in India and Pakistan. It consists of dough stuffed with potato filling with spices. It is served with butter, yogurt or pickle. Today I am going to show Goan(Indian) style of preparing this recipe using authentic Goan Rechad or recheado masala. If you want to know how to prepare recheado masala, please refer to rechado masala recipe.

Quantity: 6 Parathas

Time: 35 Mins

Ingredients for dough:

• 2 Cups of whole wheat flour + Extra for dusting
• 1 Teaspoon salt
• 1 Tablespoon oil
• Water for kneading

Ingredients for stuffing:

• 1 Big Aloo/Potato
• 1 Teaspoon Coriander Powder
• 1 Tablespoon Goan Rechad masala( increase the quantity if you want hot n spicy)
• Chopped Spinach(1/4 cup)
• Salt to taste

Method:

First make dough by using ingredients mentioned in Ingredients for dough by using little water at a time. Dough should be soft.

Keep it covered for about 20 minutes.

Pressure cook potato for upto 2 whistles and when the pressure is released,  mesh the potatoes well . There shouldn’t be any lumps.

Add all the other ingredients mentioned in Ingredients for stuffing and mix really well.

Make tennis size balls out of these.

Take dough and make balls out of these too(Little bigger then the potato mesh balls).

With rolling pin, roll one ball of dough for about 3 inches in diameter circle and place potato ball in the center. Pull the edges of the dough to wrap it around the potato filling.

Repeat for all the remaining balls.

Meanwhile, heat the skillet.

Roll these balls by dusting with flour. Make around 6 inches diameter circle .

Place it on heated skillet. Keep heat on medium high.

Wait until you see bubbles coming up. Flip . Apply ghee(Clarified butter) on this side.

Wait for few seconds and flip . Apply ghee on this other side. Let it cook on both the sides till crisp.

Remove from skillet and serve with Butter, pickle or yogurt.

[mpprecipe-recipe:251]