Every house has their own version of aloo parantha. There can be no single recipe which can be claimed as the best.

Here is my version of aloo parantha recipe. It is made with sweet potato (shakarakand). I have added spices to the filling without compromising the sweetness of the potatoes.

INGREDIENTS

For the filling

200gm, ~2-3 medium sweet potatoes

1 medium onion, finely chopped

1 tsp ginger garlic paste

2-3 green chilies, minced

1 tsp mustard oil

1/2 tsp jeera

Salt to taste

1/2 tsp turmeric powder

1 tsp coriander powder

1 1/2 tsp kasuri meethi

1 tsp chaat masala

Handful coriander leaves, finely chopped

For the dough

200gm whole wheat flour

warm water, to knead the dough

1/2 tsp ghee, to grease after kneading

METHOD

For the dough

In a wide bowl, take flour. Add water in small quantities and start kneading the dough. Continue to add water as per requirement till a soft dough is formed. The amount of water required varies according the flour used and the weather conditions. In the end, add ghee and grease the dough evenly.

Cover the dough with a muslin clothe and leave aside for 30 minutes.

For the filling

Pressure cook the sweet potatoes for 5-6 whistles. I cook the potatoes as whole. I believe, if potatoes are cut and boiled, they absorb more water and the filling can become more stick. This makes it difficult to bind the filling inside the dough. Once done, keep aside and let it cool down.

Peel off the skin from the potatoes and mash them using a masher.

In a pan, add oil. Keep the flame on medium. Add jeera once the oil is hot. When the seeds start spluttering, add onion and green chili and saute for 3-4 minutes till pinkish brown. To this, add ginger garlic paste and cook for another minute. Turn the flame to low and add salt, turmeric powder, coriander powder, kasuri meethi, chaat masala and cook the masalas for about a minute. Turn off the flame.

Add mashed potatoes and chopped coriander leaves and mix into the masala properly. The filling is ready. Let it cool down for about 30 minutes before we start to make the parathas.

For making parathas

Take a small portion of dough ball and roll it over the surface using a rolling pin to roughly 5 inches. Place a spoonful of the filling in the center. Keep about 1 inch space from the sides and fold from all the sides like a dumpling encasing the filling. Pinch out the extra dough to keep the dough consistent on the whole paratha.

Coat the stuffed dough with flour and roll it again gently into a 7-8 inch paratha. Make it as thin as possible but make sure the filling doesn't spill out from the sides.

Place the paratha on a hot tawa and cook on medium flame for about 1-2 minutes. Flip and apply ghee on both sides until light brown.

Serve hot with curd, butter or pickle.

NOTES

The roti is a little thicker before adding the filling. This keeps the filling encased properly from all sides. Later the dough can be rolled into a thin paratha. The dough should be rolled softly and apply extra dry flour if needed such that the filling does not spill out. Once done, tap the paratha gently between palms to remove excess dry flour.