Thick Roti with Potato filling a.k.a. Aloo Paratha

Ingredients: Makes 8 rotis

Roti or Paratha dough-  
  • 1 ½ cups of Atta or Wheat Flour (Used for making rotis or chapatis) you will need this for the dough and for rolling the parathas later.
  • 1/2 cup water to knead the dough
  • ½ tsp.Oil for the dough
  • 1-2 tbsps. for greasing the Parathas
  • Salt to taste
Potato mixture- (You can adjust the quantity depending on the amount of potato mixture you want to make)
  • 5 medium sized boiled brown potatoes
  • 1 tsp. Turmeric powder
  • Pinch of asafoetida or hing (optional)
  • 1 tsp. Garam masala powder
  • 1 tsp. Red chilli powder
  • 1 tsp. cumin powder
  • 1 ½ tsps. Garlic paste
  • ½ tsp. Oil
  • Salt to taste
  • 1 tsp. black pepper powder (optional)
  1. Knead the dough and keep it aside for 10-15 minutes covered with a wet cloth or a dish
  2. While the dough is resting, make the potato mixture.
  3. Simply peel the boiled potatoes which should be cool now. Grate all the potatoes into fine shreds instead of mashing. This gives you a smooth mixture.
  4. Now add all the rest of the ingredients as mentioned above. Adjust seasoning.
  5. Knead into a big round ball and keep in a bowl.
  6. Heat a flat pan on the stove.
  7. Divide the flour dough into 8 equal sized balls.
  8. Do the same for the potato mixture.
  9. Using a rolling pin, roll the dough into a circle of about 1 ½ inch radius. Fill the stuffing in it and seal all the ends. Now roll again to make a proper roti or Paratha which is 4-5 inch in diameter.
  10. Make sure you don’t press it too hard or make it too thin.  Aloo Parathas are usually thick. 
  11. Transfer to a hot pan and add some oil, ghee or butter. Let it roast well and the more you grease it with oil the tastier they are.
  12. Repeat the same process for all the 8 balls.
Serve hot or cooled with some plain yogurt or mint chutney and chopped onion slices. Goes well with Tomato Ketchup and any kind of pickle.