Aloo ka paratha recipe is a classic popular Indian whole wheat flatbread stuffed with a spicy potato filling. Serve hot with a raita, pickle, or curry of your choice.
A piping hot aloo ka paratha has always been my go-to breakfast. People of all ages actually like eating this Indian dish. If you frequently prepare parathas, you are probably aware that almost anything can be stuffed inside, including rice, dal, halwa, veggies, and paneer.
Still, there is something about a soft, greasy aloo ka paratha that makes it one of the all-time most popular Indian breakfasts. That is among the most straightforward morning preparations you can do. Besides breakfast, people also enjoy it for a quick lunch.
It can be a great recipe for kids' lunches, small get-togethers, picnics, and many more occasions. The best part about this recipe is you just need a few ingredients handy. For instance, potatoes (of course), wheat flour, oil, and a few easily accessible Indian spices.
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What is Aloo Paratha?
A national hit, the Punjabi-style flatbread is stuffed with a spicy potato mixture and topped with a dab of butter. Boiled potatoes, chilies, coriander, and a few spices are used to make this paratha. You may serve it with cold raita, pickle, or spicy gravy.
Ingredients
- Wheat flour: I used whole wheat flour for this paratha. You can also use multigrain flour.
- Oil: use any cooking oil to knead the dough.
- Salt: to taste
- Potatoes: I used 3 medium Yukon gold potatoes. Russet potatoes also work well for parathas.
- Ginger: Use freshly minced ginger.
- Green Chili: This is used for spiciness. Skip if you are making for kids.
- Spices: I used ajwain, Kashmiri red chili powder, cumin powder, coriander powder, garam masala powder, dry mango powder, and salt.
- Coriander Leaves: use freshly chopped coriander for added flavor.
- Ghee (or oil): I always prefer adding homemade ghee for parathas, it makes parathas more soft and delicious.
How To Make Aloo Paratha?
For Masaledaar Stuffing
The first step is to make the stuffing. For that, take 3 medium-sized potatoes and boil or steam them in a pressure cooker or electric cooker. You can also use a steamer. A pressure cooker is one of the easiest ways to boil potatoes.
If you are using a stovetop pressure cooker, cook the potatoes in water until 3 whistles. However, if you're using a pan, put water in the pan, add the potatoes, and cover it until the potatoes are soft to perfection. You can use a fork or a knife to check it out.
Once the potatoes are boiled, remove the skin.
Mash the potatoes by using a potato masher or vegetable grater, or you can also use your hands. Make sure there are no lumps.
Now, add dry ingredients like grated ginger, green chilies, ajwain, Kashmiri red chili powder, cumin powder, coriander powder, garam masala powder, dry mango powder, salt to taste, and coriander leaves. Mix it properly by using a spoon or hand. Now, at this point, taste the stuffing and adjust the seasonings according to your taste buds.
Ps: If you are making it for kids, you can reduce the spice level.
Divide the potato mixture into 8 equal portions.
For The Dough
In a large mixing bowl, combine whole wheat flour, salt, and oil. Gradually add water and knead to form a smooth dough.
Smear some oil on the top. Cover and let it rest for 15 to 20 minutes.
Stuff the Filling And Roll
Now, take a tiny amount of the dough, and roll them in your palms to make them even. Then dust some flour on the dough ball, and roll it out into a small disc.
Place the spicy potato filling (about 2-3 tablespoons) in the circle's center. Remember not to over-fill.
Then, bring the ends together, seal them, and pinch off the excess dough.
Next, using your fingers, gently press the sealed part to distribute the filling evenly.
Dust the stuffed dough ball with flour on both sides and roll gently to make a 7-8 inch diameter paratha. Ensure that the edges are of uniform thickness, neither too thick nor too thin.
Roast The Parathas
Here comes the final step.
Heat a tawa or skillet over medium heat. Place the paratha on the tawa and cook it for 1-2 minutes until small bubbles appear on the surface.
Then, flip the alu paratha and spread some ghee (or oil) on the surface. Continue cooking the other side and apply ghee again.
Flip, and press lightly using a spatula and cook until both sides turn golden brown spots and no more raw doughy parts.
Serving Suggestions
A tablespoon of butter makes it taste the finest! Moreover, you may serve it with raita, a spicy pickle, or even a tangy chutney.
If you want to pair it up with gravy, you can have chana dal, rajma, aloo rasedar, and more.
Store Suggestions
Fridge: You can store the cooked alu parathas in an airtight container or wrap them in parchment paper/aluminum foil for up to 2 days in the refrigerator.
Freezer: First, cook each paratha halfway and let them cool down completely. Then, pack them separately in freezer bags, and stack them on top of each other with a piece of butter paper between each layer to prevent sticking. Put a name and a date on them. Remove the butter paper from the parathas when ready to eat. This way, parathas can be stored for up to a month. To cook, preheat a tawa, add oil, and fry until crisp and golden.
Reheat: You can reheat them in the microwave or griddle until they are heated. If frozen, thaw the alu parathas in the refrigerator overnight and heat them on the tawa/skillet for 1-2 minutes on each side until they turn warm and crispy.
Tips to Make the Best Aloo Paratha
- Boiling Potatoes: Make sure to boil the potatoes until perfect, i.e., extremely soft.
- Grate the Potato: Mashed potatoes should have a smooth, light texture. Grate the potato first and then mash it properly, ensuring no lumps. This can help it to mix well with the other ingredients.
- Finely chop: If you add anything extra, like ginger, garlic, or onion, make sure it is finely chopped. Otherwise, parathas will break while rolling.
- Keep the dough soft and smooth: You won't be able to roll the paratha if your dough is stiff and tight. It would also be challenging to roll the paratha if it is excessively soft and sticky. To enjoy the fantastic flavor and texture of the paratha, keep the dough at a medium softness.
- Roll out the parathas evenly: Roll out the parathas evenly, so they cook evenly on both sides.
- Roasting parathas: When roasting parathas, keep the flame at a medium-high to high setting. The parathas grow thick when the heat is low because they take so long to cook. Reduce the temperature if it becomes too hot, and the parathas start to scorch before they can cook. When cooking parathas, you may always adjust the flame.
Variations
Did you know there are several more methods for making aloo parathas that would not only help you save time but also improve the procedure's effectiveness? Nevertheless, you may make the parathas even more decadent and heavy with enough time.
There are many variations of paneer paratha.
- Add veggies: Some may like to enhance their nutritional value by adding veggies like spinach leaves, shredded beets, carrots, and more.
- Add spices & herbs: Apart from the spices mentioned above, you can also add cumin seeds, peri-peri masala, and herbs like mint.
- Pickles: You can add some remaining pickles to make achari aloo paratha.
- Paneer:Â Add grated paneer or even shredded mozzarella cheese to the aloo filling mixture for rich and yummy parathas.
Frequently Asked Questions
To make the filling tangier, you can add dry mango powder, lemon juice, or even a teaspoon of pickle paste.
Yes, you can make aloo ka paratha in a healthy. Just add in a few nutritious vegetables like peas, beans, spinach, or even paneer to increase its nutritional value. Other than that, substitute ghee with a heart-healthy oil. Ps: Use only a bit of it.Â
You may choose either thick-skinned jacket potatoes or starchy potatoes such as Russet or Yukon Gold potatoes. They have a higher starch content and mix well with the spices, making it a flavorful filling.
Yes, you can definitely make this paratha gluten-free. Instead of whole wheat flour, use tapioca or white rice flour.Â
This one is not vegan because we have used ghee in it. You can exclude ghee or butter to make it vegan.Â
If you like potatoes, check out more Potato Recipes
Aloo Paratha
Equipment
Ingredients
For the Dough
- 2 cups whole wheat flour
- ½ teaspoon salt
- 1 teaspoon oil
- ¾-1 cup water for kneading the dough
For the Aloo Filling/Stuffing
- 3 medium potatoes (300-350 grams)
- 1-2 green chilies optional
- 1 teaspoon ginger grated
- 2 tablespoon coriander leaves
- ¼ teaspoon ajwain
- ½ teaspoon red chili powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ¾ teaspoon amchur powder
- salt to taste
- ghee (or oil), for frying
Instructions
For Masaledaar Stuffing
- The first step is to make the stuffing. For that, take 3 medium-sized potatoes and boil or steam them in a pressure cooker or electric cooker. You can also use a steamer. A pressure cooker is one of the easiest ways to boil potatoes. If you are using a stovetop pressure cooker, cook the potatoes in water until 3 whistles. However, if you're using a pan, put water in the pan, add the potatoes, and cover it until the potatoes are soft to perfection. You can use a fork or a knife to check it out.Â
- Once the potatoes are boiled, remove the skin.
- Mash the potatoes by using a potato masher or vegetable grater, or you can also use your hands. Make sure there are no lumps.Â
- Now, add dry ingredients like grated ginger, green chilies, ajwain, Kashmiri red chili powder, cumin powder, coriander powder, garam masala powder, dry mango powder, salt to taste, and coriander leaves. Mix it properly by using a spoon or hand. Now at this point, taste the stuffing and adjust the seasonings according to your taste buds. Ps: If you are making it for kids, you can reduce the spice level.Divide the potato mixture into 8 equal portions.
For The Dough
- In a large mixing bowl, combine whole wheat flour, salt, and oil. Gradually add water and knead to form a smooth dough.Smear some oil on the top. Cover and let it rest for 15 to 20 minutes.
Stuff the Filling And Roll
- Now, take a tiny amount of the dough, and roll them in your palms to make them even. Then dust some flour on the dough ball, and roll it out into a small disc.
- Place the spicy potato filling (about 2-3 tablespoons) in the circle's center. Remember not to over-fill.
- Then bring the ends together, seal them, and pinch off the excess dough.
- Next, using your fingers, gently press the sealed part to distribute the filling evenly.
- Dust the stuffed dough ball with flour on both sides and roll gently to make a 7-8 inch diameter paratha. Ensure that the edges are of uniform thickness, neither too thick nor too thin.
Roast The Parathas
- Heat a tawa or skillet over medium heat. Place the paratha on the tawa and cook it for 1-2 minutes until small bubbles appear on the surface.
- Then, flip the alu paratha and spread some ghee (or oil) on the surface. Continue cooking the other side and apply ghee again.
- Flip, and press lightly using a spatula and cook until both sides turn golden brown spots and no more raw doughy parts.
Nutrition
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