Alu Ka Lacha Paratha (Potato Layered Paratha) (parota)

Ingredients

• 2 medium Potatoes (peeled and boiled until tender)
• 2 tablespoons Fresh cilantro (coriander leaves) (finely chopped)
• 2 Green chilies (finely chopped; adjust to heat preference)
• 1 teaspoon Salt
• 1/2 teaspoon Red chili powder
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Coriander powder
• 1 cup All‑purpose flour (maida) (sifted)
• 1 cup Whole‑wheat flour (atta) (sifted)
• 2 tablespoons Oil (vegetable or canola) (for dough; extra 2 tbsp for cooking)
• ½ cup Water (adjust as needed to form a soft dough)

Instructions

1. Boil the potatoes

   Place the peeled potatoes in a saucepan, cover with water, bring to a boil and cook until fork‑tender (about 15 minutes).

   Time: PT15M

2. Cool and mash

   Drain the potatoes, spread them on a plate to cool for 2‑3 minutes, then mash them until smooth using a masher or fork.

   Time: PT5M

3. Add aromatics and spices

   Stir in the finely chopped cilantro, green chilies, salt, red chili powder, turmeric powder, and coriander powder. Mix until evenly distributed.

   Time: PT5M

4. Make the dough

   In a large mixing bowl combine the sifted all‑purpose flour, whole‑wheat flour, a pinch of salt, and 2 tbsp oil. Add the spiced mashed potatoes and gradually pour in water, kneading until you obtain a soft, non‑sticky dough.

   Time: PT10M

5. Rest the dough

   Cover the dough with a damp cloth and let it rest for 15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

6. Roll the first large circle

   Lightly flour a clean countertop. Take a golf‑ball‑size portion of dough, roll it into a large thin circle (about 8‑9 inches).

   Time: PT5M

7. Oil and fold

   Brush the rolled circle with a thin layer of oil (about half a tablespoon). Fold the circle in half, brush again with oil, then fold once more to form a triangle.

   Time: PT3M

8. Create layered strips

   Roll the folded triangle gently into a thin oval (about 6‑7 inches). Using a sharp knife, cut the oval into 4‑5 equal strips (the “lacha”).

   Time: PT4M

9. Form individual parathas

   Take each strip, roll it back into a round paratha about 6‑7 inches in diameter, lightly dust with flour if needed.

   Time: PT5M

10. Cook the parathas

    Heat a tawa or non‑stick skillet over medium heat. Place a paratha on the hot surface, cook 1‑2 minutes until light brown spots appear, flip, brush the top with a little oil, cook another 1‑2 minutes, then flip once more and press gently with a spatula. Cook until both sides are golden and the layers are crisp.

    Time: PT24M

    Temperature: Medium heat

11. Serve

    Serve hot with yogurt, pickle, or a side of fresh salad.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

40 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Fresh cilantro (coriander leaves): fresh parsley
• Instead of Green chilies: jalapeño, serrano pepper
• Instead of Salt: sea salt, kosher salt
• Instead of Red chili powder: paprika, cayenne pepper (use less)
• Instead of Turmeric powder: saffron (expensive)
• Instead of Coriander powder: ground cumin (different flavor)
• Instead of All‑purpose flour (maida): cake flour
• Instead of Whole‑wheat flour (atta): spelt flour, whole‑grain flour
• Instead of Oil (vegetable or canola): ghee, olive oil (different flavor)

Equipment Needed

• Medium saucepan
• Masher or fork
• Knife
• Cutting board
• Mixing bowl (large)
• Measuring cups & spoons
• Rolling pin
• Tawa or non‑stick skillet
• Spatula

Critical Steps — Do Not Skip

• Mashing potatoes to a smooth consistency.
• Kneading the dough until soft and non‑sticky.
• Applying oil evenly before folding to prevent tearing.
• Rolling and cutting the dough without compressing the layers.

Chef Tips from the Video

• Use cold boiled potatoes; warm potatoes can make the dough soggy.
• For extra crispness, add a pinch of carom seeds (ajwain) to the dough.
• Serve with a dollop of butter or ghee for richer flavor.

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days. Reheat on a skillet.

Freezer: Wrap each paratha in parchment paper and freeze for up to 1 month. Reheat directly on a hot pan.

Room temperature: Not recommended; parathas may become soggy.

Make-Ahead Tips

• Prepare the dough a day ahead and keep it refrigerated; bring to room temperature before rolling.
• Parathas can be partially cooked, cooled, and frozen for later use.