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Aloo Paratha Without Kneading and Rolling

If you love traditional aloo paratha but don't have time for kneading dough and preparing stuffing, this recipe is the perfect shortcut. Simply mix everything into one batter, let it rest for 10 minutes, and cook it on a tawa until golden and crisp. It delivers the comforting flavors of aloo paratha with much less effort and very little oil.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 People
Course: Breakfast
Cuisine: Indian
Calories: 225
Ingredients Method Notes

Ingredients
  

  • 1 cup whole wheat flour
  • 2 tbsp gram flour besan
  • 2 medium potatoes finely grated
  • 2 tbsp finely chopped onion
  • 2 tbsp finely chopped tomato
  • 1 green chilli finely chopped
  • 2 garlic cloves grated
  • ½ inch ginger grated
  • 1 handful fresh coriander leaves finely chopped
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 pinch asafoetida hing
  • ½ tsp garam masala
  • Salt to taste
  • 1 tsp kasuri methi
  • 1 cup water
  • ½ cup water after resting
  • 1 tbsp oil for the batter
  • Oil for greasing and cooking

Method

  1. In a large bowl, combine whole wheat flour and gram flour.
  2. Add grated potatoes, onion, tomato, green chilli, garlic, ginger, coriander, turmeric, chilli powder, hing, garam masala, salt, and kasuri methi. Mix well.
  3. Gradually add 1 cup water and prepare a smooth batter.
  4. Cover and let the batter rest for 10 minutes.
  5. Add the remaining ½ cup water and 1 tablespoon oil. Mix until smooth.
  6. Heat and lightly grease a tawa.
  7. Pour about two ladles of batter onto the tawa and spread into a thin circle.
  8. Cover and cook on low flame for 2–3 minutes.
  9. Drizzle a little oil on top, flip carefully, and cook the other side for another 2–3 minutes.
  10. Flip once or twice until both sides are golden and fully cooked.
  11. Repeat with the remaining batter.
  12. Serve hot with green chutney, curd, pickle, or tomato ketchup.

Notes

  1. Finely grate the potatoes for the smoothest texture.
  2. Resting the batter helps the flour absorb moisture and improves the final texture.
  3. Cook on low flame for evenly cooked, soft parathas.
  4. Spread the batter thin for the best results.
  5. Stir the batter before making each paratha, as the vegetables may settle at the bottom.
  6. If the batter thickens over time, mix in a tablespoon or two of water before continuing.
  7. Serve immediately for the best taste and texture.