Karachi Aloo Paratha (کراچی آلو پراٹھا)
Karachi Aloo Paratha is a popular Muhajir Cuisine dish that is enjoyed as a hearty breakfast or a satisfying meal. This stuffed flatbread is filled with a spiced potato mixture and cooked to golden perfection.
Ingredients
- 2 cups whole wheat flour
- 4 medium potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp chopped fresh coriander leaves
- Ghee or oil for cooking
Instructions
- In a bowl, mix together the whole wheat flour and water to form a smooth dough. Cover and let it rest for 15 minutes.
- In another bowl, combine the mashed potatoes, chopped onion, green chilies, cumin seeds, red chili powder, turmeric powder, garam masala, salt, and fresh coriander leaves. Mix well to make the filling.
- Divide the dough into 4 equal portions and roll each portion into a small ball. Flatten the ball and roll it out into a small circle.
- Place a portion of the potato filling in the center of the circle. Bring the edges of the dough together to cover the filling and pinch to seal.
- Flatten the filled dough and roll it out into a larger circle, taking care not to break the filling.
- Heat a tawa or griddle over medium heat and cook the paratha on both sides, adding ghee or oil as needed, until golden brown and crispy.
- Repeat with the remaining dough and filling to make more parathas.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 20 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per paratha
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 10g
Supplies
Mixing bowl Rolling pin Tawa or griddle
Tools
Knife Cooking spatula
Serving suggestions
Serve the Karachi Aloo Paratha hot with yogurt, pickles, or a side of fresh salad.
Tips & tricks
For a richer flavor, you can also add a dollop of butter on top of the hot paratha before serving.
Cost
$5