Aloo Paratha with Liquid Dough

About Aloo Paratha

Traditionally, aloo paratha is made with a soft dough that consists of wheat flour, water, and sometimes a little oil or ghee. The dough is then filled with a spiced mashed potato mixture and rolled out into flatbreads, which are then cooked on a griddle or tawa.

Using a liquid dough for aloo paratha is not a common practice in traditional Indian cuisine, and it might lead to challenges in shaping and cooking the parathas.

However, it is an experiment with a different approach, you can try a method that incorporates some liquid into the dough while still maintaining its consistency.

Here's a possible recipe for making aloo paratha with a softer dough:

Table of Contents

• Aloo Paratha with Liquid Dough

• Image

• About Aloo Paratha

• Ingredients

• Instructions/Recipe

• Suggestion

• Video

Ingredients:

• 1 cup - wheat flour

• 1½cup - water (approximately)

• 1 tablespoon - oil or ghee

• Salt, to taste

• 2 large - potatoes, boiled and mashed

• 1 teaspoon - cumin seeds

• 1 teaspoon - grated ginger

• 1-2 - green chilies, finely chopped (adjust to your spice preference)

• ½ teaspoon - red chili powder

• ½ teaspoon - garam masala

• Fresh coriander leaves, finely chopped

• Ghee or oil for cooking

Instructions / Recipe:

• In a mixing bowl, combine the wheat flour, salt, and oil/ghee. Gradually add water and prepare the mixture to form a soft batter. The consistency of the batter should be pouring consistency. Adjust the water as needed to achieve the right texture. Cover the batter with a damp cloth and let it rest for at least 15-20 minutes.

• In a separate bowl, mix the mashed potatoes, grated ginger, chopped green chilies, cumin seeds, red chili powder, garam masala, and chopped coriander leaves. Add salt to taste and mix everything well to create the potato easily mix in the batter.

• Add potato mixture into wheat flour batter.

• Mix well and make sure no lumps be there in the batter.

• Heat a tawa or flat griddle over medium heat. Pour a laddleful batter on the hot tawa and cook until bubbles start to appear on the surface.

• Flip the paratha and cook the other side. Spread some ghee or oil on both sides while cooking to get a golden and crispy texture.

• Once the paratha is fully cooked, remove it from the tawa and repeat the process.

• Serve the aloo parathas hot with your favorite accompaniments like yogurt, pickles, or chutney.

Suggestion:

• This liquid dough method might require some practice to get the right consistency and technique for the parathas without them tearing or sticking.

• Traditional wheat flour dough is generally easier to work with for making aloo parathas.

• Liquid aloo paratha batter should be in pouring consistency.

• Keep flame on low to medium flame.

• One paratha/crepe is done, wipe off th pan then pour second batch batter.

• Flip gently as these paratha or crepe are too soft.

Video