Everyone’s favorite and mine too! But not many make it the way it should be made. Most places I’ve tried, the paratha ends up tasting a lot like dough and nothing like the stuffing inside. I’m sure you’ve been disappointed before. Not anymore! The way I make is loaded with Aloo (Potato Stuffing) because duh! you asked for Aloo Paratha and not Atta (Dough) Paratha! Trust me this version is so easy to make and I promise this will have you licking your fingers and even your plate if you want to think extreme! 😀 I’ve made this using All Purpose Flour, but you can use Whole Wheat Flour if you’re all for health. This method doesn’t even need a rolling pin! Sounds good? Read further!
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So let’s make the dough first & then the stuffing. You can use leftover masala from your Aloo Tikki Patties, Kachori stuffing or Paneer dry sabji too. Here I will share the recipe for Aloo Pyaaz stuffed Naan.
INGREDIENTS: DOUGH: 2 Cups All Purpose Flour (Maida) 1/2 Cup Whole Wheat Flour 3/4 Tsp Baking Soda 1 Tsp Sugar Salt to Taste 1/2 Cup Yogurt 1 Tbsp Refined Oil 1/4 Cup Water Sesame Seeds (Optional) Butter/Ghee (Optional)
Start by adding the flour, salt, sugar, baking soda to a large bowl and mix everything well.
Now add the oil and combine with the flour.
Mix Yogurt and water in a glass and add this to the flour little at a time, kneading the dough simultaneously to form a soft dough. If the dough feels dry, add a few teaspoons until it’s all combined and feels soft. If it feels sticky then an additional teaspoon of flour should help.
Once the dough is soft and supple and well formed, cover with a damp cloth and keep aside for 30 minutes.
The stuffing is the same like the one used to make Stuffed Kachoris. I’ve added chopped Garlic to this to enhance the taste further.
So to prepare the filling, take a wide pan and heat Oil.
Splutter Mustard Seeds.
Lower the flame & add Hing in powdered form.
Now, add Coriander Seeds after crushing them in-between your palms.
Fry for about a minute and then add the chopped Green Chillis and Garlic. You can skip or adjust the quantity as per taste.
Now add the mashed boiled Potatoes and give this a good mix.
Also add Besan to this, mix well and cook for another 2 minutes.
Add in the spice powders – Turmeric Powder, Red Chilli Powder, Garam Masala/Tandoori Masala, Amchur Powder, Mint Powder & Salt. I added Kashmiri Red Chilli Powder since it gives a good colour without being too spicy. Adjust the quantity of the spice as per your taste.
Now mix everything well and keep mashing any big pieces of Potatoes till they look smooth. Cook for 2-3 minutes.
Now add the finely chopped Onions and start folding the Potato masala with this. The Onions will slowly start to cook and reduce in size.
Once the masala looks blended and the onions also look translucent, add Coriander leaves, mix well and switch off flame. Check pictures below to know how the masala should look like. Do a taste test and add salt/masala if required. Let this mixture cool down completely.
Now check the dough and knead it once again for a minute and divide into equal parts, each portion sized like a golf ball. Cover with the damp cloth and keep them aside.
Once the masala has cooled down, divide them into lemon sized balls.
Now place the masala ball in the center and cover the ball completely with the dough. Roll between your palms to make smooth crease-less ball.
Roll this out with a help of a rolling pin and board.
I like to keep it thick, you can adjust the thickness as per your liking. Sprinkle some sesame seeds and roll once to press them in.
Heat a tawa and once it is hot, place this naan. Flip once it cooks and browns well. You can spread butter/ghee on both sides. Cook both sides well till crisp and do the same for all the other naans.