Aloo Paratha Recipe – Soft Inside & Crispy Outside

Aloo Paratha Recipe is a delicious paratha made with boiled potatoes, spices, and herbs, stuffed into a wheat flour flatbread. Its taste is crispy and flavorful. Aloo paratha is a more delightful dish to serve with yogurt, butter, pickle, and tomato sauce. This aloo paratha recipe is easy and healthy. Give it a try to make your breakfast amazing!

About Aloo Paratha Recipe

In Hindi, Aloo means potatoes, and paratha means layered flatbread made of wheat flour. This aloo paratha needs boiled potatoes mixed with spices and filled with wheat flour dough, and then roasted with oil or ghee.

Aloo Paratha Recipe is one of the finest and most common breakfasts for Indians. If anyone ask I’ll say it’s one of the yummiest or most delicious options on my breakfast menu. Usually, I love everything cooked with the king of vegetables, i.e., potato. But it is my favorite. When the filling is filled inside the dough, roast it until its crispiness gives another vibe.

Aloo Paratha originated from the Punjabi region of India. In the Indian constituent, it has many alternative names, which are Alur Porota in Bengali, Alu ka Parotha in Odia, and many more. Despite having several names and different origin stories, the one thing that makes them common is their deliciousness.

This aloo paratha recipe is a good one to make your breakfast healthy. It can be eaten with butter, curd, pickle, chutney, etc. Serving this with a cup of tea is the best option for Indians. My homies always take it with a cup of tea.

More paratha recipes:

• Carrot Paratha

• Gobi Paratha

• Mooli Paratha

Why try this aloo paratha recipe

• Good for breakfast and lunch meals

• Healthy and nutritional

• Good source of energy

• Keeps you full for hours

• Aids digestion

• Good pack for lunch boxes

Ingredients

Dough- The dough is made of wheat flour, also called atta. You have to knead it into a soft and smooth.

Potato- You need boiled potatoes peel and mashed for the filling.

Spices- I have used spices like: coriander powder, fennel seeds powder, and garam masala for aromatic flavor. They should be fresh.

Herbs- I use fresh coriander leaves for flavoring.

Oil/ghee- I used homemade ghee here. But you can also use store-bought. Oil can also be used.

How to make Aloo Paratha Recipe

Prepare dough

1.First, take the wheat flour on a platter or a bowl.

2. Now, add some water to it. When it becomes a slightly moist mixture of water and white flour, knead it. Add water little by little and knead the mixture until it becomes smooth which is what dough is.

3. Leave the dough for 30 minutes so that it will become softer and smoother. You can also use it immediately, but you have to knead it well.

Prepare Stuff

4. The first thing you need to prepare is the stuffing. Boil 3-4 potatoes with 1 glass of water that covers the potatoes in a pressure cooker. Heat on a medium flame until 3 to 4 whistles come. When the whistles settled down, drained the water, and pulled the potatoes easily.

5. When the potatoes cool down, peel their skin.

6. Mash the potatoes with the help of a spoon, a grater, or by using your hands.

7. Now add all the spices:

1 tsp coriander powder

1 tsp fennel seed powder

1/2 tsp garam masala powder

1/4 tsp red chili powder

1 tsp salt or as required

8. Add 1 tbsp chopped coriander leaves or chopped green chili. Skip green chili if you are not a big fan add instead red chili powder.

9. Mix all the ingredients well and do a taste test. If you feel a little spicy, add more salt and spices to taste.

Rolling

10. Make small balls from the kneaded dough.

11. Take a small ball of dough and dust it with flour.

12. Now roll it in the circle of approx. 3cm diameter.

13. Put a spoonful of stuff in the middle of the circle.

14. Take and close it from its edges. Close it properly so that the filling doesn’t come out.

15. Now roll it again with soft hands till it becomes a circle 6 to 7 in diameter. If the filling is visible from anywhere, you can add some flour there.

Roasting

16. Take the griddle/tawa and heat it on medium flame. When it is heated, place your rounded paratha on it.

17. After a few seconds, turn it to another side. When you see the little bubbles start appearing on it, apply 1 tsp of ghee on it and all over its edges. Wait for some seconds.

18. Then flip it through the other side. Apply ghee on the other side, too.

19. Do the process two to three times till your paratha starts having a golden texture. Press gently with the spatula so that its edges roast properly.

20. When you see the golden, crunchy flakes appearing on the paratha, then remove it. Repeat the same process for the other parathas.

Serve this aloo paratha recipe hot or warm as you like. Eat it with simple pickles, yogurt, butter, chutney, and tomato ketchup. You can serve it with a cup of tea. This aloo paratha recipe is a good pack for school and office lunch boxes or a trip.

Tips

• Boil the potatoes in the minimum number of whistles or for the time I have mentioned above. If you use excess water, the potatoes will be too mushy, and your parathas will become very sticky.

• You can add extra ingredients to make spicy parathas: ½ amchur powder, 1 tsp dried fenugreek seeds, ½ grated ginger paste, 1 chopped onion. With minimum ingredients, it also tastes delicious.

• Rest the dough for at least 30 minutes to smooth the texture. You can skip the resting time and use it immediately, but you have to knead it until it is soft and smooth. I prefer to rest the dough.

• You can store the filling in the refrigerator for up to two days. Then use it for another two days to make parathas.

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