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Aloo Stuffed Ajwain Paratha is an easy paratha that you can make for your breakfast or pack for lunch. With just curds and pickle, this tastes very good. The ajwain in the paratha gives a fantastic aroma and taste to the parathas.

I regularly pack some stuffed parathas for Konda’s breakfast or lunch. This time made it with ajwain added to the paratha. With exams going on, I hardly pack for their lunch as they come home. However, this dish is suitable for any meal. This might be the last of the series I might be showcasing of Konda’s Lunch or Breakfast as her exams have started and she will not be carrying food to school. Days surely fly and Kids seem to grow up so quickly!

This is for my Kid’s Delight event, guest hosted by PJ themed on Quick / Innovative Breakfast. I must thank PJ for this lovely theme as I surely enjoyed it.

Aloo Stuffed Ajwain Paratha

Ingredients Needed:

For the Outer Layer

1 cup Wheat Flour
1 tsp Carom Seeds / Ajwain
Salt to Taste
Water as required
1 tsp Ghee

For the Stuffing

1/2 cup Potato boiled and mashed approx 1 big potato
Salt to Taste
1/2 tsp Red Chilli Powder
1/2 tsp Cumin Powder
1/2 tsp Pav Bhaji Masala
Cooking Oil for Cooking

How to make the Aloo Stuffed Ajwain Paratha

In a wide bowl, take the flour, ajwain, salt and mix well. Slowly add water to knead to a soft dough.
Add the ghee and continue kneading until you get a soft dough. Keep it aside until you make the stuffing

For the Stuffing

Microwave the potato for 5 mins after you make marks over it. Soak in water and peel the skin.
Mash well with a fork and add all the masalas.

Making the Stuffed parathas
Make equal balls of the stuffing.
Pinch out equal balls of the dough. Flatten the sides, place the stuffing in the center and enclose on all sides.
Dust with flour and gently roll out as a disc.
Heat a tawa and grease with oil. Cook the paratha on high on both sides.
Serve with curds and pickle.

Print Pin

Aloo Stuffed Ajwain Paratha

Aloo Stuffed Ajwain Paratha is an easy paratha that you can make for your breakfast or pack for lunch. With just curds and pickle, this tastes very good. The ajwain in the paratha gives a fantastic aroma and taste to the parathas.

Course Breakfast, Lunch Box

Cuisine Punjab

By Cook Method Stovetop

Occasion Kids Lunch Box

By Diet Kid Friendly

Dish Type Indian Flatbread

Author Srivalli

Ingredients

For the Outer Layer

• 1 cup Wheat Flour
• 1 tsp Carom Seeds / Ajwain
• Salt to taste
• Water as required
• 1 tsp Ghee

For the Stuffing

• 1/2 cup Potato boiled and mashed approx 1 big potato
• Salt to taste
• 1/2 tsp Red Chilli powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Pav Bhaji Masala
• Cooking Oil for Cooking

Instructions

For the Outer layer

• In a wide bowl, take the flour, ajwain, salt and mix well. Slowly add water to knead to a soft dough.
• Add the ghee and continue kneading until you get a soft dough. Keep it aside until you make the stuffing

For the Stuffing

• Microwave the potato for 5 mins after you make marks over it. Soak in water and peel the skin.
• Mash well with a fork and add all the masalas.

Making the Stuffed parathas

• Make equal balls of the stuffing.
• Pinch out equal balls of the dough. Flatten the sides, place the stuffing in the center and enclose on all sides.
• Dust with flour and gently roll out as a disc.
• Heat a tawa and grease with oil. Cook the paratha on high on both sides.
• Serve with curds and pickle.

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