Aloo Paratha

5 from 2 votes

Aloo paratha 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.

Course Breakfast, Main Course

Cuisine Indian

Keyword aloo paratha, potato paratha recipe, stuffed paratha

Diet Vegetarian

Method Stovetop

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 348kcal

Author Bhavana Patil

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 cooking

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.
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

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