Aloo Paratha Recipe

Aloo Paratha is a delicious dish made of boiled potatoes, spices, and herbs with wheat flour flatbread. Its taste is crispy and flavorful. It is the most liked breakfast of every Indian. Aloo paratha is a more delightful dish to serve with yogurt, butter, pickle, and tomato sauce. This aloo paratha recipe is an easy and healthy one. 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 in wheat flour dough and then roast with a oil or ghee.

Aloo Paratha is one of the finest and most common breakfast for Indians. If anyone asks me, I’ll say it’s one of the yummiest and 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 inside the wheat flour dough, and then 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 Odi, 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.

Why try this recipe

• Good for breakfast and lunch also

• 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, which is also called atta. You have to knead it into a soft and smooth texture.

Potato- You have to need potatoes then boiled, peeled, and mashed for the filling.

Spices- I have used normal spices for aromatic flavor. The spices should be fresh.

Herbs- I use fresh coriander leaves for flavoring.

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

(Step-by-step)

How to make Aloo Paratha

Prepare dough

1.Firstly, 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, you need to knead. Add water little by little and knead the mixture until it becomes smooth in texture, which is what dough is.

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

Prepare Stuff

4. The first thing you need to prepare the stuffing. Boil 3-4 potatoes along 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 or a grater or by using your hands also.

7. Now add all the spices:

1 tsp coriander powder

1 tsp fennel seeds 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 of it.

9. Mix all the ingredients well and do a taste test. If you feel little spicy, then 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 in flour.

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

13. Put a spoonful of stuff inside 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 gets heated, place your rounded paratha on it.

17. After a few seconds, turn it from another side. When you see the little bubbles start appearing on it, apply 1 tsp 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. Now, wait for a few seconds.

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

Tips

• Boil the potatoes in the minimum whistles and water that 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 for spicy parathas: ½ amchur powder, 1 tsp dried fenugreek seeds, ½ grated ginger paste, 1 chopped onion. If you like to eat simple parathas, then you can skip them.

• 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 soft and smoothen in texture. I prefer to rest the dough.

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