Aloo Paratha with Pudina Chutney

Aloo Paratha with Pudina Chutney ingredients

• 2 cups whole wheat flour (atta)
• 1/2 tsp salt
• 1 tbsp vegetable oil or ghee
• 3/4-1 cup water
• 3 medium potatoes
• 1/4 medium, finely chopped red onion
• 1 inch piece, grated ginger
• 1-2 finely chopped green chilies
• 2 tbsp, chopped fresh cilantro
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp amchur (dry mango powder)
• 1/4 tsp roasted cumin powder
• to taste salt
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1-2 small green chilies
• 1/2 inch piece ginger
• 1 tbsp lemon juice
• 1/4 tsp black salt (kala namak)
• 1/4 tsp roasted cumin powder
• 2-3 tbsp water
• as needed ghee or oil

How to make Aloo Paratha with Pudina Chutney

1. **Prepare the Dough:** In a large mixing bowl, combine 2 cups of whole wheat flour and 1/2 teaspoon of salt. Add 1 tablespoon of vegetable oil or ghee and gradually add 3/4 to 1 cup of water, kneading to form a soft, pliable dough. Cover the dough with a damp cloth and let it rest for at least 20 minutes.
2. **Prepare the Aloo Filling:** Boil 3 medium potatoes until fork-tender, then peel and mash them thoroughly in a bowl, ensuring no large lumps remain. Allow them to cool slightly.
3. To the mashed potatoes, add 1/4 medium finely chopped red onion, 1 inch grated ginger, 1-2 finely chopped green chilies, 2 tablespoons fresh chopped cilantro, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1/2 teaspoon amchur, 1/4 teaspoon roasted cumin powder, and salt to taste. Mix everything well until fully combined and cohesive.
4. **Prepare the Pudina Chutney:** In a blender, combine 1/2 cup fresh mint leaves, 1/2 cup fresh cilantro, 1-2 small green chilies, 1/2 inch ginger, 1 tablespoon lemon juice, 1/4 teaspoon black salt, 1/4 teaspoon roasted cumin powder, and 2-3 tablespoons of water. Blend until smooth, adding more water if needed to achieve a desired chutney consistency. Set aside.
5. **Assemble the Parathas:** Divide the rested dough into 8 equal portions. Roll each portion into a smooth ball. Flatten one dough ball slightly and place a generous tablespoon (about 1.5-2 inches diameter) of the aloo filling in the center.
6. Bring the edges of the dough together over the filling, sealing it completely at the top to form a stuffed ball. Gently press down on the seam.
7. Dust the stuffed dough ball lightly with dry flour. Using a rolling pin, carefully roll it out into a flat, round paratha of about 6-7 inches in diameter, applying even pressure to prevent the filling from tearing through.
8. **Cook the Parathas:** Heat a non-stick tawa or flat griddle over medium-high heat. Once hot, place one rolled paratha onto the tawa. Cook for about 1 minute until small bubbles appear on the surface.
9. Flip the paratha. Drizzle about 1/2 to 1 teaspoon of ghee or oil over the top surface and spread evenly. Cook for another 1-2 minutes until golden brown spots appear.
10. Flip the paratha again and drizzle ghee or oil on the other side. Cook for 1-2 minutes more, pressing gently with a spatula, until both sides are golden brown and cooked through, and the paratha puffs up slightly.
11. Remove the cooked Aloo Paratha from the tawa and place it in a serving dish or stack it in a clean kitchen towel to keep warm while you cook the remaining parathas.
12. Serve the hot Aloo Parathas immediately with the freshly made Pudina Chutney, a dollop of butter or ghee, and a side of plain yogurt or pickle.

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