Aloo Paratha
Punjab — Mother recipe · en it
A delicious, crispy yet soft aloo paratha, perfect as an accompaniment to savory dishes.
📷 Mahi Tatavarty — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 400 g of flour
- 200 g of roasted potatoes
- 2 tablespoons of oil
- 1 tablespoon of salt
- 1/2 tablespoon of sugar
- 1/2 tablespoon of vinegar
- 2 tablespoons of semolina
- Enough water
- Oil for frying
Method
- Prepare the roasted potatoes and set aside.
- In a bowl, mix the flour, salt, sugar, vinegar, and semolina.
- Add the potatoes and oil, then add enough water to form a soft dough.
- Divide the dough into 4 parts and form 4 circles about 15 cm in diameter.
- Fry the dough circles in hot oil until they become golden and crispy.
- Serve hot with your preferred sauce.
The story
Aloo paratha is a traditional Punjabi dish, originating from the Punjab region in India, where potatoes were introduced in the 17th century and became a staple in local cuisine.
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