Aloo paratha that does not tear

A torn paratha is almost always a warm-filling problem. Let the potatoes cool completely before you stuff them.

Keep the dough softer than roti dough and rest it for at least 20 minutes. Seal the filling well and roll gently from the centre outwards.

Cook on a medium tawa with a little ghee on both sides until it puffs in places. Serve with yoghurt and achaar.

Recipe card

Print recipe

Serves

4 parathas

Prep

30 min

Cook

20 min

Ingredients

• 2 cups atta
• Water and a pinch of salt
• 3 boiled potatoes, cooled
• 1 small onion, chopped fine
• Green chilli, coriander, salt
• 1/2 tsp anardana, crushed
• Ghee for cooking

Method

1. Knead a soft dough and rest it covered for 20 minutes.
2. Mash cold potatoes with onion, chilli, coriander, salt and anardana.
3. Stuff a dough ball, seal well and roll gently.
4. Cook on a medium tawa, adding ghee on both sides.

Sample article on a made-up website. The writer, details and story are for demonstration only.