Aloo Lachha Paratha Recipe

Aloo Lachha Paratha is a delicious, layered Indian flatbread stuffed with spiced mashed potatoes. “Lachha” refers to the flaky, layered texture of the paratha, while “aloo” means potato. This paratha combines the goodness of potato filling with the crispy, flaky layers of the bread.

Aloo Lachha Paratha Recipe

Keto Crispy Paratha

Ingredients:

For the Dough to Make Aloo Paratha:

1. Whole wheat flour – 3 cups
2. Salt – to taste
3. Water as needed for kneading

For the Potato Filling:

1. Medium-sized potatoes – 2 boiled and mashed
2. Minced ginger – 1/2 tbsp
3. Salt – 1 tsp
4. Cumin powder – 1 1/2 tsp
5. Coriander powder – 2 tsp
6. Chaat masala – 1/2 tsp
7. Red chilli flakes – 2 tsp
8. Turmeric powder – 1/4 tsp
9. Ajwain – 1/2 tsp
10. Kasoori methi – 1 tbsp
11. Lemon juice – 1 tbsp
12. Green chilies – 3 finely chopped
13. Fresh coriander leaves – handful finely chopped

2 Ways to Make Green Chutney

For Rolling and Frying:

1. Extra wheat flour for dusting
2. Ghee for frying

Instructions:

Step 1: Prepare the Dough:

• In a large bowl, mix the whole wheat flour and salt.
  Gradually add water and knead into a soft, smooth dough.
• Cover with a damp cloth and let it rest for 15-20 minutes.

Step 2: Prepare the Potato Filling:

• In a mixing bowl, combine mashed potatoes, minced ginger, salt, cumin powder, coriander powder, chaat masala, red chilli flakes, turmeric powder, ajwain, kasoori methi, lemon juice, green chilies and coriander leaves.
• Mix well and set aside.

Step 3: Roll the Paratha:

• Divide the dough into equal-sized balls.
• Take one dough ball, roll it out into a small circle, about 5 inches in diameter.
• Spread a thin layer of oil or ghee on the rolled dough.
• Sprinkle a little flour over the oil layer. This will help create layers.
• Fold the dough from both sides, apply ghee and dry flour and fold it again until you get a long robe.
• Cut the robe from the middle and make two thin strips.
• Then fold and give them wheels shape, you will have two wheels from one ball. Give them rest for 10 minutes.
• Then roll it out very thin of every single wheel shape dough, place 1-2 tablespoons of the potato filling in the centre.
• Place the 2nd rolled circle on top and press gently from the edges to close it properly.

Step 4: Cook the Aloo Lachha Paratha:

• Heat a tawa (griddle) over medium heat. Place the rolled paratha on the tawa.
• Cook for a minute, then flip when you see bubbles or golden spots.
• Apply oil or ghee on both sides and cook until both sides are golden brown and crispy.
• Repeat with remaining dough balls and filling.
• Serve your hot, flaky Aloo Lachha Parathas with butter, yogurt, pickle, or a side of mint chutney. Enjoy!