Aloo Paratha
Time breakdown
Ingredients
- Potatoes, boiled and mashed
- Green chilli and ginger
- Amchur, red chilli, coriander
- Salt
How to Make Aloo Paratha
- 1
Knead the Anveshan Khapli Atta with water and a little Anveshan ghee into a soft dough; rest 15 minutes.
- 2
Mix the mashed potato with ginger-chilli, amchur, spices and salt.
- 3
Stuff a portion into a dough ball, seal, and roll gently into a paratha.
Tips for the Best Aloo Paratha
- ✓Cool the potato filling before stuffing so the paratha rolls without tearing.
- ✓Roll gently and evenly so the filling doesn't burst out.
Frequently Asked Questions
More about Anveshan Cold-Pressed Khapli Atta
Duration: Best consumed within 6 months of milling.
Storage: Store airtight in a cool, dry place.
You might also like
BreakfastAjwain Paratha
A simple, digestive carom-seed paratha on Anveshan Khapli Atta, layered and roasted with Anveshan Bilona Ghee.
2 Anveshan · ₹1490
BreakfastAloo Kachori
Crisp kachoris stuffed with a tangy spiced potato filling, fried golden in Anveshan Wood-Pressed Groundnut Oil.
2 Anveshan · ₹665
BreakfastAmboli
A soft, fermented rice-and-lentil pancake from the Konkan, cooked with Anveshan Wood-Pressed Groundnut Oil — spongy and tangy, a wholesome breakfast.
1 Anveshan · ₹425
BreakfastBagiya (Sweet Steamed Dumplings)
Sweet Bihari steamed rice-flour dumplings stuffed with a coconut-and-Anveshan Jaggery filling, finished with an Anveshan Bilona Ghee drizzle — the sweet counterpart to savoury dal pitha.
2 Anveshan · ₹1355
Aloo Paratha
2 Anveshan products · ₹1490
