Air fryer recipe · Breakfast
Aloo Paratha Air-Fryer Finish
A potato-stuffed paratha rolled from scratch and cooked fully in the air fryer, with golden, blistered spots and no tawa needed.
- 30 minTotal time
- 180°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 165kcal
- 3.8 gprotein
- 32.0 gcarbs
- 3.0 gfat
- 4.8 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- whole wheat flour1 cup
- potato2, boiled and mashed
- green chilli1, chopped
- ajwain1/4 tsp
- coriander leaves2 tbsp, chopped
- oil2 tsp
- gheefor brushing
Method
Knead the Dough
Knead the whole wheat flour with water, a pinch of salt and the oil into a soft, smooth dough. Cover and rest it for 10 min. Resting relaxes the dough so it rolls out easily and the paratha stays soft rather than tough.
Spice the Filling
Mash the boiled potato with the green chilli, ajwain, coriander and salt into a smooth filling. Make sure there are no hard lumps or watery bits, as these tear the dough and cause the paratha to split open while cooking.
Roll and Stuff
Divide the dough into balls, flatten each one and place a spoon of filling in the middle. Pull the edges over to seal, then roll gently and evenly into a thick paratha about 6 inches wide so the filling does not burst out.
Air Fry Until Flaky
Brush both sides with ghee and air fry at 180°C for 12 min, flipping once and brushing again. The ghee gives crisp golden spots. It is done when the surface is golden brown and cooked through with no raw dough smell.
