Aloo Paratha Recipe | Break Fast | Roti | How to make | |Easy Paratha | Tomato Chantey | टमाटर चटनी

Aloo Paratha Recipe:
Ingredients:
For Dough:
2 cups whole wheat flour (atta)
Water, as needed
Salt, to taste
1 teaspoon ajwain (carom seeds)
For Aloo Filling:
3 medium-sized potatoes, boiled, peeled, and mashed
1 teaspoon cumin seeds (jeera), roasted and crushed
1-2 green chilies, finely chopped (adjust to taste)
1 tablespoon finely chopped fresh coriander leaves (dhaniya patta)
Salt, to taste
1/2 teaspoon chaat masala
1/2 teaspoon kala namak (black salt) (optional)
For Cooking:
Desi ghee or oil, as needed
Instructions:
Prepare the Dough:
In a mixing bowl, combine whole wheat flour, salt, and ajwain.
Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 15-20 minutes.
Prepare the Aloo Filling:
In another bowl, mix together mashed potatoes, roasted and crushed cumin seeds, chopped green chilies, chopped coriander leaves, salt, chaat masala, and kala namak (if using). Adjust seasoning to taste.
Make the Parathas:
Divide the rested dough into equal-sized balls, slightly smaller than a tennis ball.
Take one dough ball, flatten it slightly, and dust with flour. Roll it out into a small circle, about 4-5 inches in diameter.
Place a generous portion of the prepared potato filling (about 2-3 tablespoons) in the center of the circle.
Bring the edges of the dough together to enclose the filling and pinch to seal.
Flatten the stuffed ball gently and dust with flour again.
Roll out the stuffed dough ball into a circle of about 7-8 inches in diameter, ensuring the filling spreads evenly.
Cook the Parathas:
Heat a griddle or a tawa over medium-high heat.
Place the rolled-out paratha on the hot griddle. Cook for about 1-2 minutes until small bubbles appear on the surface.
Flip the paratha and spread a little ghee or oil on the cooked side.
Flip again and spread ghee or oil on the other side. Press lightly with a spatula, ensuring the paratha cooks evenly and turns golden brown.
Repeat the process for the remaining dough balls and filling.
Serve Hot:
Serve the aloo parathas hot off the griddle with fresh yogurt, pickle, and green chutney.
Green Chutney Recipe:
Ingredients:
1 cup fresh coriander leaves (cilantro), washed and chopped
1/2 cup fresh mint leaves, washed and chopped
2-3 green chilies, chopped (adjust to taste)
3-4 cloves garlic
1 teaspoon roasted cumin seeds (jeera), crushed
Salt, to taste
1 tablespoon lemon juice (optional)
Water, as needed
Instructions:
Blend Ingredients:
In a blender or food processor, combine coriander leaves, mint leaves, green chilies, garlic cloves, roasted cumin seeds, and salt.
Add a little water and blend to a smooth paste. Adjust water quantity as needed to achieve desired consistency.
If using, add lemon juice and blend again.
Serve:
Transfer the green chutney to a serving bowl.
Serve alongside the hot aloo parathas.
Enjoy your delicious aloo parathas with freshly made green chutney!

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