Aloo Paratha Recipe

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Aloo Paratha, how to make aloo paratha recipe, Punjabi Aloo Paratha


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Aaloo Paratha

North Indians like to have Aloo Paratha any time of the day, for breakfast, lunch or dinner,
The tasty filling of potatoes flavored with spice powders makes these whole wheat parathas so an enjoyable.

Aloo Paratha Recipe

Prep Time: 15 min          Cook Time: 25 min         Serves: 3 

Main ingredients: wheat flour and potato.
Recipe Type: bread
Cuisine: Punjabi, North Indian
Level of cooking: Medium

Ingredients:

For The Dough:

  • 1 cup whole wheat flour (gehun ka atta)
  • 1/2 tablespoon melted ghee
  • Adequate water

For The Stuffing:

  • 3 boiled, peeled and mashed potatoes (medium size)
  • 1/2 teaspoon chat masala or amchur Powder
  • 1-2 finely chopped green chilies 
  • Salt to taste
  • 1/2 teaspoon chilli powder (optional)
  • 2 tablespoon finely chopped green coriander (hara dhania)

Other Ingredients:

  • Whole wheat flour (gehun ka atta) for rolling
  • 2 tablespoon ghee or vegetable oil for cooking and greasing.
  • yogurt

Preparation:

For the dough:

  1. Knead the dough with 1/2 tablespoon ghee and sufficient amount of water. 
  2. The dough should be semi-stiff dough. 
  3. Cover with wet cloth and keep aside while making the filling.

For the stuffing:

  1. Add all the spices finely chopped green coriander, green chilli, red chilli powder, chat masala and salt in In mashed potatoes.

Method:

  1. Divide the dough into equal portions. 
  2. Roll a portion of the dough into a circle 4” diameter circle.
  3. Place a little stuffing in the center of the circle.
  4. Bring together all the sides in the center and seal tightly, ensuring that no filling is exposed.
  5. Roll this dumpling so that it becomes a proper round again.
  6. Sprinkle some dry flour on the ball and the board. Place the ball, down, and with your rolling-pin. 
  7. Very gently roll the ball into a flat not to thin circle. Keep in mind that the stuffing should not come out.
  8. Roll again into a circle 6”-7" diameter circle with a little flour.
  9. Heat a non-stick tava (griddle) and cook the paratha. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
  10. After a few seconds, drizzle few drops of ghee over the paratha. 
  11. Flip the paratha and put again few drops of oil or ghee.
  12. Flip again and press with the spatula making sure the Paratha is golden-brown on both sides.
  13. A paratha can be served hot or at room temperature.

Note: 

  • Serve it with Chutney, Pickle, and yogurt.
  • Potato stuffing can be altered as per your taste.


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