Aloo Chapathi / Aloo Paratha is a North Indian stuffed flat bread variety. This recipe has a slight variation in using SouthIndian Homemade curry powder to the potato stuffing instead of individual spice powders. No other masalas are used other than this curry powder along with few herbs. It tastes awesome and preparation is simple. This stuffing can be prepared a day before in advance and stored in an airtight container and then can be prepared for breakfast / dinner. This is a filling breakfast recipe.
Potato – 6 nos
Onion – 2 nos
Mint leaves – 1/4 cup
Coriander leaves – 1 tbsp
Lemon – 1
Homemade curry powder – 1 heaped tbsp
Salt – to taste
Oil- 1 tbsp
Wheat flour – 2 cups
Water – 1 cup
Salt – to taste
Oil – 1 tsp
For chapathi dough:
- In a wide bowl, add the wheat flour, salt, oil and required water. Mix them well to a soft dough.
- Grease little oil in your hand and knead them well and Rest it aside for about 20 to 30 mins.
Preparation of stuffing:
- Boil the potatoes in a cooker for 5 whistles in high flame. Let the cool and peel the skin.
- In a heavy bottomed kadai, heat oil and add the onions. Fry them till transparent.
- Now add the mint and coriander leaves and saute them for a minute.
- Mash the boiled potatoes and add it to the kadai and mix well.
- Now add the homemade curry powder and salt to taste.
- Fry them well in a low flame till the raw smell of the curry powder vanishes and the potatoes get slightly roasted. The potato mixture will leave the sides of the kadai once done. It may take around 8 to 10 mins.
- Once done, squeeze the juice of a lemon, mix well and switch off the flame.
- Allow the stuffing to cool completely.
- Roll them into equal sized balls and keep them aside.
Preparing Aloo chapathi:
- Divide the chapathi dough and the aloo stuffing into equal sized balls. I made 10 dough balls and 10 lemon sized aloo balls.
- Roll the dough into small circles.
- Now place the aloo stuff at the centre. Gather the edges and make a potli. Now flatten them by gently pressing it.
- Dust some flour and roll the chapathi with stuffing. Donot give too much pressure while rolling, as the stuffing may come out.
- In a hot tawa, place the rolled aloo chapathi and cook partially on one side.
- Flip them when slight bubbles appear on top. Spread little oil on the partially cooked side.
- Flip again, you can now see the brown spots. Smear little oil/ghee. Now the chapathi will puff up slightly when cooked well.
- Check whether the chapathis are cooked well on both sides as well as the edges.
- Aloo chapathi is now ready to be served with Raita or pickle of your choice.