Aloo paratha or potato stuffed whole wheat flatbread is a delicious filling and hearty North Indian breakfast from Punjab, India. It is best served with yogurt and pickle.
PREP TIME 20 mins
COOK TIME 25 mins
TOTAL TIME 45 mins
For paratha dough:
- 2 cups whole wheat flour
- 1.25 cups water
- 1 teaspoon oil
For aloo stuffing:
- 3 Potatoes large
- 2 green chillies+1/2 inch ginger crushed together
- 1/2 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1/4 teaspoon chaat masala powder
- 1/4 teaspoon amchur
- 1 teaspoon lemon juice
- 3 tablespoons butter or oil for frying paratha
Preparation For Aloo Paratha
- Add 2 cups wheat flour, 3/4 teaspoon salt and 1 teaspoon oil in a large bowl. Mix well first with your fingers.
- Now make a well in the center and add water slowly. Mix well.
- Start kneading the dough. Knead the dough for 5-6 minutes and make it soft. You can sprinkle more water if needed depending on the quality of your flour. The dough should be soft and pliable. One test it to try making a dent in the dough. If you poke the dough, the indentation should remain for sometime. Set aside the dough for 30 minutes.
- Boil, steam or pressure cook potatoes until they are just fork tender and not mushy. Please remember we are going to cook the potatoes once again after stuffing. If you are using a pressure cooker cook for 1 whistle in medium flame. In instant pot set the timer for 5 minutes in pressure cooker mode.
- Peel the boiled potatoes and place them in on a board. Using a fork or potato masher. If there are big lumps break them with your fingers. It is very important to mash the potatoes really well else they will tear the parathas while rolling.
- Place the mashed potatoes in a bowl. Add the red chilli powder, garam masala powder, amchur, cumin powder, coriander powder salt, finely chopped green chillies and coriander leaves to the mashed potatoes.
- Mix well and set aside the potato mixture.
- Now to make the parathas first of all divide the dough into 9-10 equal sized balls. Also divide the filling into 9-10 equal sized balls. Make sure the dough and potato balls are of equal portions approximately.
- Dust a working surface slightly with flout. Place a dough ball and roll it into 4 inch diameter circle. Place a potato stuffing portion in the center.
- Bring the edges together and seal in the middle.
- Press slightly with palms first. Then dust the rolled dough again and roll into a 6 or 7 inch diameter paratha. Do not make it thinner than it.
How To Make Aloo Paratha
- Heat a heavy pan preferably cast iron with 1 tablespoon butter or oil or ghee. Spread the ghee very well. While the pan is heating you van make another 2-3 parathas and keep them ready. Gently dust off any remaining flour from a rolled paratha and place it on the pan or griddle. Cook until some bubbles and brown spots appear on top. This will take a minute or two depending upon the heat.
- Flip and cook again till both sides are well cooked and golden brown. Make sure to press the edges well with a spatula so that they crisp up and get cooked thoroughly. As you cook the parathas will puff up and turn aromatic. Flip as required and cook the paratha from both sides very well. Add more ghee as required.
- Once the edges are crispy and the aloo paratha turns golden brown remove to a plate. Regulate the flame, make sure the pan is hot but not smoking before frying the next paratha. Keep the cooked parathas stacked to retain softness. Serve aloo paratha hot or warm.
1. These parathas take a while to cook, be sure to use a thick tava.2. Cook the edges well by pressing them well.
Serving: 10parathaCalories: 86kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 87mgFiber: 3gSugar: 1gVitamin C: 1mgCalcium: 8mg