Aloo Lachha Paratha

Aloo Lachha Paratha

Aloo Lachha Paratha is a popular and flavorful dish that is perfect for breakfast, lunch or dinner, made with whole wheat flour (atta) and stuffed with a spiced potato (aloo) filling. The term “lachha” refers to the flaky and layered texture that the paratha develops during the cooking process.
You can customize the level of spiciness to your liking by adjusting the amount of chili powder. Enjoy!

Aloo Lachha Paratha

Delhi Style Aloo Gosht: English – Urdu Recipe

Ingredients For the Dough:

1. Whole wheat flour (atta) – 2 cups
2. Kalwanji (onion seeds)- 1 tsp
3. Water for kneading
4. Salt to taste
5. Oil or ghee (clarified butter)

For the Potato Filling:

Low Carb Chicken Paratha Roll

1. Medium-sized potatoes, boiled and mashed – 2 to 3
2. Cumin seeds powder – 1 tsp
3. Mustard seeds – 1/4 tsp
4. Fenugreek seeds – 1/4 tsp
5. Red chilli flakes – 1/2 tsp
6. Coriander powder – 1/2 tsp
7. Red chili powder – 1/2 tsp
8. Turmeric powder – 1/4 tsp
9. Garam masala powder – 1/2 tsp
10. Salt to taste
11. Chopped coriander leaves
12. Chopped mint leaves
13. Chopped green chillies
14. Oil or ghee for frying

Instructions to prepare the Dough:

• In a mixing bowl, combine the whole wheat flour, kalwanji, salt, and oil/ghee.
• Gradually add water and knead the mixture into a smooth, soft dough. The dough should not be too sticky or too dry.
• Cover the dough with a damp cloth and let it rest for about 20-30 minutes.

Prepare the Potato Filling:

• Heat a tsp of oil or ghee in a pan.
• Add cumin seeds powder, mustard seeds, fenugreek seeds, red chilli flakes, coriander powder, red chili powder, turmeric powder and garam masala powder. Stir fry for 2 to 3 seconds and add into mashed potatoes.
• Add salt, chopped coriander leaves, mint leaves and green chillies. Mix well.

Make the Parathas:

• Divide the dough into equal-sized portions and roll them into balls.
• Take one dough ball and roll it into a disc.
• Apply ghee or oil, sprinkle dry flour. Make pleats. Once you have pleated it all the way through, it forms into a small rope.
• Spiral the rope, starting from one end till the other end. Once spiralled, give it a little press. Now with a rolling pin, slightly roll it into a circle.
• Place a portion of the potato filling in the center.
• Cover with the other rolled paratha.
• Fold the edges of the dough over the filling, sealing it completely.
• Roll it out gently into a paratha, ensuring the filling is evenly distributed and doesn’t come out.
• Heat a griddle or tava on medium-high heat.
• Place the rolled paratha on the hot griddle and cook it on both sides, applying oil or ghee until it turns golden brown and crispy.
• Repeat the process for the remaining dough balls.
• Serve Aloo Lachha Paratha hot with yogurt, pickle, or any side dish of your choice.