Aloo Paratha

For the Dough:

• 2 cups Aazol’s Low Gluten Khapli Atta
• 1/2 teaspoon salt
• 3/4 cup water (adjust as needed)

For the Filling:

• 3 boiled and mashed potatoes
• 1 small onion, finely chopped
• 2 green chillies, finely chopped
• 2 tablespoons coriander leaves, chopped
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon garam masala

For Cooking:

• Aazol’s Pure Gharwala Ghee

Method:

1. Prepare the Dough:

In a large mixing bowl, combine Aazol’s Low Gluten Khapli Atta and salt.

Gradually add water and knead into a smooth, soft dough.

Cover the dough with a damp cloth and let it rest for 20 minutes.

2. Prepare the Filling:

In a bowl, mix the boiled and mashed potatoes with chopped onion, green chillies, and coriander leaves.

Add salt, red chilli powder, and garam masala.

Mix everything thoroughly to ensure the spices are evenly distributed.

3. Assemble the Paratha:

Divide the dough into small, equal-sized balls.

Roll one ball into a small disc, about 4 inches in diameter.

Place a portion of the potato filling in the centre.

Gather the edges of the dough to seal the filling inside, forming a stuffed ball.

4. Roll Out the Paratha:

Gently flatten the stuffed ball with your fingers, then roll it out carefully into a 6-7 inch circle. Use a light touch to avoid the filling coming out.

5. Cook the Paratha:

Heat a tawa or skillet over medium heat.

Place the rolled paratha on the hot tawa. Cook until small bubbles appear, then flip.

Apply Aazol’s Pure Gharwala Ghee on the cooked side.

Flip again, apply ghee on the other side, and press gently with a spatula. Cook until both sides are golden brown and crispy.

6. Serve Hot:

Serve your hot, flavourful Aloo Parathas with yoghurt, pickle, or a dollop of Aazol’s Pure Gharwala Ghee for an authentic touch.

Enjoy this classic, comforting dish, made even healthier and tastier with Aazol’s Low Gluten Khapli Atta!