This is another quick version of ‘Aloo Paratha’. Whenever we make Aloo Partha, there is always some leftover aloo (potato) stuffing stored in my refrigerator. So next day I mix that stuffing with some whole wheat flour or multi grain flour and make this ‘Aloowale Paratha’. Because of the boiled and mashed potatoes the paratha becomes very very soft.
This is a quick breakfast or tiffin option too. I mostly make Aloo Paratha for Sunday breakfast or brunch and make this ‘Aloowale Paratha’ on next day lunchbox. So next time when you’ll make Aloo Paratha, make sure that there is excess stuffing and using of that you can make this Aloowale Paratha too!
- Prepare the potato/aloo stuffing.
- Knead the multi grain flour well with the potato mix. If required add some luke warm water.
- Rest the dough for 15-20 minutes.
- Divide the dough into 6-8 balls.
- Dust some flour on the dough balls and with a rolling pin, roll them into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.
- On a hot tava/skillet place the rolled paratha. The tava shoud be hot. Cooking the parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.
- When the base is partly cooked, flip the paratha. Spread some ghee/oil on the partly cooked part.
- Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the Aloowale Parath. Make all Paraths this way and stack them up in a roti basket or casserole.
- Serve Aloowale Paratha with Maladar Chicken Keema Kofta Curry, Chicken Keema Kofta Curry, Keemawale Rajma or any Indian Curries of your choice.
~ Adding oil or ghee while kneading the dough makes the parathas soft.