Stuffed Mint Potato Paratha..!! Hot and refreshing parathas from the griddle are always mouth watering which can be served as main. Stuffed Aloo Paratha is a delicious shallow fried Indian stuffed bread popular among all generations of people across length and breadth of India and mint adds so much flavor to the regular aloo parathas..!! This irresistible recipe of stuffed mint potato paratha is prepared by mixing the chopped mint leaves into the wheat flour along with flavorful spices while preparing the dough. I am sure you will love the aroma of mint and it will invite your loved ones to dining. Kids will love to have these tasty parathas in lunch box. Learn how to make stuffed mint potato paratha with this step by step recipe.

Stuffed_Mint_Potato_ParathaStep-by-Step Stuffed Mint Potato Paratha :

Step 1 : Mix all ingredients of dough in deep bowl. Make a soft dough using little water at a time. Kneed well. Keep it aside for 15-20 min.
Stuffed_Mint_Potato_Paratha_1
Step 2 : Boil the potatoes. While boiling add salt. Cool down it completely.

Step 3 : Peel the potatoes and mash them. Keep it aside.

Step 4 : Make a paste of garlic, ginger and chili in chili cutter. Do not make a fine paste in grinder.

Step 5 : Fine chop the onion, mint and coriander leaves.

Step 6 : Combine mashed potatoes, garlic-ginger-chili paste and chopped onion, mint and coriander.

Step 7 : Add salt, crushed pepper corns, dry mango powder and lemon juice.

Step 8 : Mix well with the spoon. Do not over mix with hand otherwise it will get sticky.

Step 9 : Keep prepared mint potato stuffing aside.
Stuffed_Mint_Potato_Paratha_2
Assembling and Rolling Stuffed Mint Potato Parathas:

First Method :

Step 10 : Pinch a medium ball dough. roll and flatten it. Dust with some flour and roll it in a circle of about 8-9 cm in diameter.
Stuffed_Mint_Potato_Paratha_3
Step 11 : Place the mint potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.
Stuffed_Mint_Potato_Paratha_4
Step 12 : Take the edge and start pleating as well as bringing the pleats in the center.

Step 13 : Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out. In case you do see the filling, then just take a small piece of dough and cover the gap. Roll to smoothen out the small piece of dough.
Stuffed_Mint_Potato_Paratha_5
Step 14 : Press the pleats from center. Sprinkle some flour and roll this version of stuffed mint potato paratha to about the same size as that of a chapati or roti.
Stuffed_Mint_Potato_Paratha_6
Step 15 : On a hot tava/skillet/griddle place the rolled stuffed mint potato paratha.
Stuffed_Mint_Potato_Paratha_7
Step 16 : When the base is partly cooked, flip.
Stuffed_Mint_Potato_Paratha_8
Step 17 : Spread some ghee / oil on the partly cooked part.

Step 18 : Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the stuffed mint potato paratha.
Stuffed_Mint_Potato_Paratha_9
Step 19 : Spread some ghee / oil on this side too. A well made and well roasted stuffed mint potato paratha will puff up.

Step 20 : Flip again once or twice till both the sides are cooked properly. You should see crisp brown spots on the stuffed mint potato paratha. You can also press the stuffed mint potato paratha edges with a spatula or spoon, so that they are fried well.

Step 21 : You can also serve the stuffed mint potato parathas directly from the tava/skillet straight in the serving plate. Serve some extra butter on the side, along with mango pickle, lemon pickle, green chutney or some yogurt.

Second Method :
Step 22 : Pinch two small balls from the dough. Flatten them and dust with whole wheat flour.

Step 22 : With a rolling pin, roll them into about 4 to 5 inches diameter rounds . Try making both the rounds of the same size.

Step 23 : On of the rolled dough circle, place the mint potato stuffing in the center and keep about 1 inch empty space from the sides.

Step 24 : Gently place the second circle on top. Press and seal the edges with your fingertips.

Step 25 : Dust some flour on the stuffed mint potato paratha and roll into a round of about 15 cm in diameter or about the size of a normal roti or chapati.

Step 26 : On a hot tava/skillet/griddle place the rolled stuffed mint potato paratha. when the base is partly cooked, flip.

Step 27 : Spread some ghee / oil on the partly cooked part.

Step 28 : Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the stuffed mint potato paratha.

Step 29 : Spread some ghee / oil on this side too. A well made and well roasted stuffed mint potato paratha will puff up.

Step 30 : Flip again once or twice till both the sides are cooked properly. You should see crisp brown spots on the stuffed mint potato paratha. You can also press the stuffed mint potato paratha edges with a spatula or spoon, so that they are fried well.

Step 31 : You can also serve the stuffed mint potato paratha directly from the tava/skillet straight in the serving plate. Serve some extra butter on the side, along with mango pickle, lemon pickle, green chutney or some yogurt.

Note : The tava shoud be hot and not at a low temperaure. Cooking stuffed mint potato paratha at a low flame will harden them. Stuffed mint potato paratha ideally are crisp as well as soft.

Stuffed Mint Potato Paratha
 
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Stuffed Mint Potato Paratha..!! Hot and refreshing parathas from the griddle are always mouth watering which can be served as main.
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 13 - 14 nos
Ingredients
  • 2 ½ cup mashed potatoes ( 6 med size potatoes ) ( boiled, peeled and mashed )
  • ½ cup onion ( fine chopped ) ( 3 medium size onion )
  • ½ cup mint leaves ( fine chopped )
  • ¼ cup coriander leaves ( fine chopped )
  • 2 - 3 green chili ( fine chopped )
  • 6 – 7 garlic cloves
  • 1 inch ginger
  • 2 tsp freshly crushed black pepper corns
  • ½ tsp dry mango powder
  • 2 tsp lemon juice or according to taste
  • Salt according to taste ( approx. 2 tsp )
  • Oil for cooking
For Dough :
  • 3 cup whole wheat flour ( roti atta )
  • ¼ cup mint leaves ( fine chopped )
  • ¼ cup coriander leaves ( fine chopped )
  • Salt according to taste ( approx 1 ½ tsp )
  • 1 tsp freshly crushed black pepper corn
  • 2 tsp oil
  • 1 cup water or according to need
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
For dough:
  1. Mix all ingredients of dough in deep bowl. Make a soft dough using little water at a time.
  2. Kneed well. Keep it aside for 15-20 min.
For Stuffing :
  1. Boil the potatoes. While boiling add salt. Cool down it completely.
  2. Peel the potatoes and mash them. Keep it aside.
  3. Make a paste of garlic, ginger and chili in chili cutter. Do not make a fine paste in grinder.
  4. Fine chop the onion, mint and coriander leaves.
  5. Combine mashed potatoes, garlic-ginger-chili paste and chopped onion, mint and coriander.
  6. Add salt, crushed pepper corns, dry mango powder and lemon juice.
  7. Mix well with the spoon. Do not over mix with hand otherwise it will get sticky.
  8. Keep prepared mint potato stuffing aside.
Assembling and Rolling Stuffed Mint Potato Parathas:
First Method :
  1. Pinch a medium ball dough. roll and flatten it. Dust with some flour and roll it in a circle of about 8-9 cm in diameter.
  2. Place the mint potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.
  3. Take the edge and start pleating as well as bringing the pleats in the center.
  4. Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out. In case you do see the filling, then just take a small piece of dough and cover the gap. Roll to smoothen out the small piece of dough.
  5. Press the pleats from center.
  6. Sprinkle some flour and roll this version of stuffed mint potato paratha to about the same size as that of a chapati or roti.
  7. On a hot tava/skillet/griddle place the rolled stuffed mint potato paratha.
  8. When the base is partly cooked, flip.
  9. Spread some ghee / oil on the partly cooked part.
  10. Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the stuffed mint potato paratha.
  11. Spread some ghee / oil on this side too. A well made and well roasted stuffed mint potato paratha will puff up.
  12. Flip again once or twice till both the sides are cooked properly. You should see crisp brown spots on the stuffed mint potato paratha. You can also press the stuffed mint potato paratha edges with a spatula or spoon, so that they are fried well.
  13. You can also serve the stuffed mint potato parathas directly from the tava/skillet straight in the serving plate. Serve some extra butter on the side, along with mango pickle, lemon pickle, green chutney or some yogurt.
Second Method :
  1. Pinch two small balls from the dough. Flatten them and dust with whole wheat flour.
  2. With a rolling pin, roll them into about 4 to 5 inches diameter rounds . Try making both the rounds of the same size.
  3. On of the rolled dough circle, place the mint potato stuffing in the center and keep about 1 inch empty space from the sides.
  4. Gently place the second circle on top.
  5. Press and seal the edges with your fingertips.
  6. Dust some flour on the stuffed mint potato paratha and roll into a round of about 15 cm in diameter or about the size of a normal roti or chapati.
  7. On a hot tava/skillet/griddle place the rolled stuffed mint potato paratha. when the base is partly cooked, flip.
  8. Spread some ghee / oil on the partly cooked part.
  9. Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the stuffed mint potato paratha.
  10. Spread some ghee / oil on this side too. A well made and well roasted stuffed mint potato paratha will puff up.
  11. Flip again once or twice till both the sides are cooked properly. You should see crisp brown spots on the stuffed mint potato paratha. You can also press the stuffed mint potato paratha edges with a spatula or spoon, so that they are fried well.
  12. You can also serve the stuffed mint potato paratha directly from the tava/skillet straight in the serving plate. Serve some extra butter on the side, along with mango pickle, lemon pickle, green chutney or some yogurt.
  13. Note : The tava shoud be hot and not at a low temperaure. Cooking stuffed mint potato paratha at a low flame will harden them. Stuffed mint potato paratha ideally are crisp as well as soft.
Notes
The tava shoud be hot and not at a low temperaure. Cooking stuffed mint potato paratha at a low flame will harden them. Stuffed mint potato paratha ideally are crisp as well as soft.