Aloo Paratha
Indian
Intermediate
Main Course
Achari Aloo Paratha: Tangy Stuffed Flatbread for Breakfast & Lunch
Aloo Paratha
25 mins
Cooking Time
Intermediate
Difficulty
16
Ingredients
Veg
Diet
Achari Aloo Paratha turns simple potatoes into something far more lively by using the tang and warmth of real achar masala. The Aashirvaad 100% MP Sharbati Atta dough gives each paratha a soft stretch, making stuffing easier even for beginners. With balanced heat, a mild kick of sourness, and a crisp finish on the tawa, this recipe brings a familiar flavour with a spirited edge.
Ingredients
UNITSIngredients
For the Dough:
2 cupsAashirvaad 100% MP Sharbati Atta
as neededWarm water
a pinchSalt
1 tsp (optionalOil
For the Achari Aloo Filling:
3 mediumBoiled potatoes (mashed but not sticky)
1½ tbspMixed achar masala (mango or lemon; only the spice)
1-2Green chillies, chopped
1 tspGinger, grated
½ tspCumin seeds
¼ tspAjwain
2 tbspFresh coriander, chopped
½ tspRed chilli powder
¼ tspHaldi
½ tspAmchur
to tasteSalt
For Cooking:
3 tbspGhee
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Plate it up!
Plate it up!
Plating Instructions
Plating Instructions
Stack the parathas slightly overlapping so the crisp edges stay visible.
Pairing Instructions
Pairing Instructions
Keep curd or chutney in small katoris to prevent the parathas from getting soggy.
Garnishing Instructions
Garnishing Instructions
Add fresh coriander or a small streak of achar masala on the side for colour.
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