Aloo Paratha Recipe | Potatoes & Peas Stuffed Paratha

If you have read up the posts here on blog so far, you must have understood how I like 2-in-1 use of things.  Such as, I have told you how you could use the same stuffing recipe of this Moong Dal Paratha to make Moong Dal Kachori.

I have shown how using the same recipe of Eggless Chocolate Cookies you can replace cocoa powder with desiccated coconut and make Eggless Coconut Cookies.

And I have also given you examples on how you can use Almond & Pistachio Rabdi in not just 2, 3, or 4 but more than 7 ways.

Potato and Peas Stuffed Paratha

Similarly, here's a 2-in-1 advantage of making this aloo-matar paratha.  The secret?

It uses the same stuffing as the Aloo-Matar Samosa.  So whether you begin to prepare these Potato & Peas stuffed paratha and have leftover stuffing to be able to make Potato & Peas Samosa, or vice versa - either ways, you have got yourself an awesome snack (samosa) or a wonderful meal (stuffed paratha).

Paratha with Potato & Peas Stuffing

Recipe for Aloo Mattar Paratha (Potato and Peas Stuffing in Paratha)
serves 4, makes about 8 paratha
adapted from Shobha Indani's Swad Sugandh

There are three parts to preparing this stuffed paratha: (i) cooking the stuffing and making the dough, (ii) filling the stuffing in and rolling out the paratha, and (iii) roasting the paratha over pan.

Step 1: Prepare the Potato and Peas Stuffing and Make the Paratha Dough

How to make Aloo-Matar Stuffing

Ingredients:

3 boiled potatoes = ~1.5 cup packed

¼ cup boiled green peas

1 Tbsp oil

¼ tsp mustard seeds [rai] + ¼ tsp cumin seeds [jeera] + ⅛ tsp asafetida [heeng]

few (about 4-5) curry leaves [kari patta], cut in pieces with scissor

½ - ¾ Tbsp green chili paste (adjust to taste) + 1 tsp ginger paste

½ - ¾ tsp salt (adjust to taste)

2 Tbsp chopped cashew nut pieces {optional}

1 Tbsp chopped raisin pieces {optional}

1 Tbsp lemon juice

2 Tbsp chopped coriander leaves/cilantro [hara dhaniya]

Method: 

Prep: Pressure cook potatoes or boil in a pan until tender, peel and place in small bowl.  Add boiled peas to it and slightly mash the mixture.

Heat oil in a medium pan.  When hot, add the tempering: mustard seeds, cumin seeds, and asafetida.  When it starts crackling, add curry leaves, green chili paste, ginger paste, and sauté for few seconds.  Now add the mashed potato + green peas mixture + salt + sugar + cashew nuts + raisin, mix well and let cook for a minute.  Add lemon juice + cilantro, mix well.  The aloo matar stuffing is ready, let it cool by the time you knead the paratha dough.

potato and peas (aloo matar) stuffing - same for paratha and samosa

How to Prepare Paratha Dough

Ingredients:

2 cups wheat flour [gehun ka aata]

½ - 1 cup plain water

Oil/ghee for roasting

Method:

In a medium mixing bowl or a wide platter (paraat), add the wheat flour and start by mixing ½ cup water to knead it into a dough.  Add more water in small increments, kneading until you get a soft, smooth but firm dough.  The paratha dough cannot be too soft like roti/phulka/chapati dough otherwise the stuffing will come out while rolling.  Lightly coat the dough with few drops of oil and keep it covered for 15-30 minutes.  When you are ready to use, knead it for 5 seconds and continue.

Step 2: Rolling out the stuffed paratha
Divide the dough into 8 lemon-size balls.  Divide the stuffing into smaller 8 balls.  Roll out the dough into a 2-3 inch diameter, place the stuffing ball in the center.  Bring all edges together on top and pinch to close it.  Flatten it gently, and place the seam side down.  With the help of a little flour, roll it out to a 5-6 diameter.  Don't roll it out so thin that the stuffing gets suffocated and tears the dough.

how to roll a stuffed paratha - as easy as 1-2-3-4

I like to keep 2-3 rolled out parathas ready to roast when I begin.  Saves electricity as I roast the prepared paratha while making the remaining ones simultaneously.  You see that tiny pea trying to come out of the dough?  This is what happens when a stubborn pea does not get mashed beforehand.

rolled out stuffed paratha - ready to roast

Step 3: Roasting paratha on pan
Heat your flat pan (tawa) on medium.  Place paratha and let it cook for 15-20 seconds.  Flip it, apply ghee over it, and flip it back.  Now apply ghee on the side facing you, while letting the bottom side roast until light brown spots begin to appear, about 20 seconds.  Then flip so that the other side gets cooked and roasted too.  Let's be fair.

roasting paratha with ghee over flat pan (tawa)

And that's it.  Your Aloo Matar Paratha is ready.  Making this stuffed paratha appears lengthy and complicated in this post because of my detailed explanation, but it is very simple when you begin to make it.

Serve this hot aloo matar paratha right off the stove along with some seasoned yogurt (raita), some mango pickle, and perhaps few slices of onions sprinkled with lemon juice, salt, and cumin powder.

Aloo Mattar Bharwan Paratha | Potato & Peas Stuffed Paratha

I suggest making a little extra quantity of the stuffing while you are at it.  Apart from making samosa with the stuffing, you can even use it as a mashed potato and peas sabji to eat with roti.  Or spread a layer of this potato and peas mixture over bread and toast it.

There you go.  4-in-1 use of this Aloo Mattar filling.  It just keeps getting better, eh?

Aloo Matar Paratha Recipe

 Enjoy.
. . . . . . . . . . . . . . . . . . . . . . . .
Come connect with me! on  Facebook  |  Email  |  RSS  |  Twitter