Aloo Paratha Recipe

Aloo Paratha is a delicious and popular North Indian flatbread stuffed with a spiced potato filling. It's a comforting dish perfect for breakfast, lunch, or dinner.

Ingredients

For the Dough:

Whole wheat flour – 2 cups

Salt – 1/2 tsp

Water – as needed for kneading

Oil or ghee – 1 tsp (optional)

For the Potato Filling:

Potatoes – 3 medium, boiled and mashed

Green chilies – 2, finely chopped

Ginger – 1 inch, minced

Coriander leaves – 2 tbsp, finely chopped

lCumin seeds – 1/2 tsp

Red chili powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Garam masala – 1/2 tsp

Amchur (dry mango powder) – 1/2 tsp (optional)

Salt – to taste

For Cooking:

Ghee or butter – for roastin

Instructions:

Step 1: Prepare the Dough

1. In a bowl, mix whole wheat flour and salt. Add water gradually and knead into a soft, smooth dough.

2. Add oil or ghee for extra softness. Cover and let it rest for 20-30 minutes.

Step 2: Make the Filling

1. In a mixing bowl, combine mashed potatoes, green chilies, ginger, coriander leaves, cumin seeds, red chili powder, turmeric powder, garam masala, amchur, and salt.

2. Mix thoroughly to ensure even seasoning.

Step 3: Stuff the Paratha

1. Divide the dough into equal-sized balls.

2. Roll out one ball into a small circle. Place a portion of the potato filling in the center.

3. Bring the edges together to seal the filling. Flatten slightly and roll out gently into a paratha (6–8 inches in diameter).

Step 4: Cook the Paratha

1. Heat a tawa (griddle) on medium heat. Place the rolled paratha on it.

2. Cook until small bubbles form, then flip. Apply ghee or butter and cook until golden brown spots appear.

3. Flip again, apply ghee on the other side, and cook until evenly browned.

Step 5: Serve

1. Serve hot with yogurt, pickle, or butter for an authentic experience.

Tips for Perfect Aloo Paratha

Ensure the potato filling is smooth and lump-free to avoid tearing the paratha.

Dust the rolling surface with flour to prevent sticking.

Use freshly mashed potatoes for the best texture.

Comments

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