Aloo Paratha


Aloo paratha or potato stuffed flatbread. This all-time favourite, popular Punjabi breakfast needs no introduction. While traditionally this was a breakfast food in Punjab, we love to eat it anytime of the day. These parathas tastes best when served with Indian pickles and yogurt.

 

aloo paratha

 

Ingredients:

Whole wheat flour – 2 cups, plus extra for dusting
Oil or ghee (clarified butter) – 2 tbsp for dough, plus extra to fry the parathas
Salt – to taste
Water – approximately ¾ cup

For the stuffing:

Potatoes – 5 medium
Onion – 1 medium, finely chopped
Green chilli – 2-3, finely chopped
Oil – 2 tsp
Cumin – 1 tsp
Dry mango powder (amchur) – 2 tsp
Garam masala – ½ tsp
Ginger – ½ inch, grated
Red chilli powder – ¼ tsp
Salt – to taste
Coriander leaves – 2 tbsp, finely chopped

Method:

  1. Boil the potatoes with sufficient water. Once cooled peel and mash well
  2. To make the dough for parathas, mix whole wheat flour, oil and salt in a large bowl. Add water gradually and knead together to form a soft and smooth dough. Let it rest for 30 minutes
  3. Heat oil in a fry pan. Add cumin seeds and let it splutter
  4. Add the ginger and chilli and fry for a few seconds. Add onion and saute for 2-3 minutes
  5. Add potatoes, red chilli powder, garam masala, dry mango powder, coriander leaves. Mix well and set aside
  6. Once the potato mix cools down, divide it into 8 equal portions
  7. Once the dough is rested, knead it one more time and divide into eight equal portions
  8. Roll one portion of the dough into a small circle. Add one potion of the potato mix in the center. Slowly bring the sides of the dough together and seal it completely
  9. Roll the stuffed dough into 6-7 inch disc using some extra flour for dusting
  10. Heat a skillet / fry pan. Place the rolled paratha on it and let it cook for 1-2 minutes
  11. Flip over to cook the other side. Apply 1 tsp oil or clarified butter
  12. Flip again and gently press using a spatula or wide spoon. Apply some oil and flip again till done
  13. Serve hot with Indian pickle, a dollop of butter and yogurt

Notes:

  • You can serve the parathas with mint chutney
  • Make sure the onions are finely chopped and the potato is well mashed. Else the stuffing will come out while rolling

 

Fry onion, chilli and ginger in oil

Fry onion, chilli and ginger in oil

 

Add potatoes and remaining spices

Add potatoes and remaining spices

 

Mix well and add coriander leaves

Mix well and add coriander leaves

 

Add potato mix in center of the flattened dough

Add potato mix in center of the flattened dough

 

Bring the edges together and seal

Bring the edges together and seal

 

Flatten the dough and dust with some flour

Flatten the dough and dust with some flour

 

Roll it into a disc

Roll it into a disc

 

Place the paratha on a hot tawa

Place the paratha on a hot tawa

 

Flip the paratha and add 1 tsp oil

Flip the paratha and add 1 tsp oil

 

Flip again and add oil so that both sides are cooked

Flip again and add oil so that both sides are cooked

 

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