Stuffed Aloo Pyaz Paratha - Pepper Onion Potato Flatbread

Aloo Pyaaz Partatha is a stuffed whole wheat Indian flatbread which has a tasty and spicy onion potato and pepper filling. Serve with raita or plain yogurt.

Recipe Source Link:https://www.mygingergarlickitchen.com/pepper-onion-potato-paratha/

---

« Go back Print this recipe »

RECIPE INGREDIENTS

» For The Dough:

• 2 cups whole wheat flour (gehun ka atta)
• A pinch of salt
• Water for kneading dough

» For Aloo Pyaaj Filling:

• 2 tablespoons oil (tel)
• 1 1/2 teaspoon coriander seeds (sabut dhania)
• 1/2 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mustard seeds (rai)
• A pinch of asafetida
• 1 cup bell pepper (capsicum), chopped
• 1 cup onion (pyaaj), chopped
• 4-5 medium-sized potatoes (aloo), peeled, boiled, and halved
• 1 teaspoon chili powder (lal mirch powder)
• 1/2 teaspoon coriander powder (dhania powder)
• 1/4 teaspoon turmeric powder (haldi powder)
• 1/4 teaspoon garam masala powder
• 1 teaspoon amchur (dried mango) powder
• 1 teaspoon sugar (optional)
• 2 tablespoons chickpea flour (besan)
• 1/4 teaspoon chaat masala powder
• 2 tablespoons finely chopped cilantro/coriander (dhania)
• Salt to taste

» For Paratha:

• Some extra wheat flour for rolling
• Butter/ghee/oil for roasting

RECIPE INSTRUCTIONS

» Making Stuffed Aloo Pyaah Paratha Dough:

1. Add wheat flour, salt, and enough water to make a soft dough to a mixing bowl.
2. Knead well, cover with a wet muslin cloth or plastic wrap.
3. Keep aside for 15 minutes.
4. Divide the dough into 8 equal-sized balls. Keep aside.

» Making Filling:

1. Heat oil in a pan. Add coriander seeds, mustard seeds, cumin seeds, and asafetida.
2. When the seeds start to crackle add onion and bell pepper. Sauté for 3-4 minutes.
3. Add boil potatoes, and roughly mix with the back of a spatula.
4. Now add all the spices and mix well. Cook for 2-3 minutes.
5. Add chickpea flour and mix well. Cook for 4-5 minutes or till the stuffing dries.
6. Remove from heat and let it cool completely.
7. Divide the prepared stuffing into 8 equal-sized balls and keep aside.

» Making Stuffed Aloo Pyaah Paratha:

1. Roll out one dough ball into a circle of 4 inch diameter.
2. Apply a little oil, and place one mixture ball in the center of the dough circle.
3. Bring together all the sides in the center and seal tightly. Press lightly to seal the edges well.
4. Roll out again into a circle of 6 inch diameter with the help of some flour.
5. Heat a pan. Roast rolled circles from both sides. Apply a little oil on both sides, and roast until golden brown.
6. Repeat with the remaining dough and filling to make more parathas. Serve hot with your favorite pickle and raita.

RECIPE NOTES

1. I have used red, you can use any other color.