Aloo Paratha Recipe Kit Recipe

Indian cuisine · 210 calories

Aloo Paratha Recipe Kit recipe

About this recipe

Experience the authentic flavors of India with our Aloo Paratha Recipe Kit, a perfect blend of spices and soft, mashed potatoes encased in a golden, flaky crust. This kit includes all the essential ingredients and spices needed to create this beloved North Indian flatbread right in your kitchen. Follow our simple, step-by-step instructions to make parathas that are crispy on the outside and deliciously spiced on the inside. Ideal for breakfast, lunch, or dinner, pair it with your favorite pickle or yogurt for a complete meal. Order Now on the AnyFeast website or app and bring the taste of tradition to your table!

Ingredients

  • - Jalpur Carom Seeds Ajwain
  • - Frozen Shana Green Chilli 300g
  • 1 Kg Red Onion 1kg
  • - Greenfields Ground Coriander
  • 1 Kg Harry & Percy British Salad Potatoes
  • 100G Ginger 100G
  • 250G Garlic 250g
  • 450G Onken Natural Set Yogurt
  • 1 L Ktc Sunflower Oil
  • - Mccormick Cumin Powder
  • - Marnoto Hand Harvest Fine Sea Salt
  • 100G Natco Kashmiri Chilli Powder, 100G
  • 5 Kg East End Premium Gold Chakki Atta Chapatti Flour
  • 100G East End Garam Masala Powder

Instructions

  1. 1. Boil the potatoes until soft, then peel and mash them in a large mixing bowl.
  2. 2. Finely chop the red onion, green chilli, and ginger, then add to the mashed potatoes.
  3. 3. Mix in spices: 1 tsp ground coriander, 1 tsp cumin powder, 1/2 tsp Kashmiri chilli powder, 1/2 tsp garam masala powder, 1/4 tsp carom seeds, 1/4 tsp fennel seeds, 1/2 tsp amchur powder, and salt to taste.
  4. 4. Add 2 tbsp of gram flour and mix thoroughly to create a uniform filling.
  5. 5. In a separate bowl, combine wheat flour with a pinch of fine sea salt and water, kneading into a smooth dough. Let it rest for 15 minutes.
  6. 6. Divide the dough into equal balls and roll each ball into a small circle.
  7. 7. Place a spoonful of the potato mixture in the center of each circle, fold the edges, and roll again gently to form a larger circle.
  8. 8. Heat a pan and cook each paratha on both sides using sunflower oil or ghee until golden brown.
  9. 9. Top with unsalted butter cubes and serve hot with carrot pickle.