Aloo Paratha also called as Punjabi Aloo Paratha. The most common and most popular paratha in north India. It is spread all over India and abroad too and one of the most popular breakfast dishes throughout western, central and northern regions of India as well as in Pakistan.

Parathas are made plain or a variety of different fillings, but potato filling is the most popular. Aloo parathas consist of unleavened dough stuffed with a mixture of mashed potato and spices, which is rolled out and cooked on a hot tawa with butter or ghee. Aloo paratha is usually served with butter (desi makhkhan), yogurt, or Indian pickles.

Ingredients:

For Dough
• 2 cup whole Wheat flour
• Salt
• 1-2 tbsp Oil

For Stuffing
• 3-4 Boiled Medium Sized Potatoes
• ¼ cup Chopped Coriander Leaves
• 2-3 Green Chili finely chopped
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• ½ Lemon Juice
• ½ tsp Garam Masala
• ¼ tsp Amchoor Powder
• ½ tsp Cumin Powder
• ¼ tsp Turmeric Powder (optional)
• Salt

Oil for Roasting Parathas
Flour for Dusting
Ghee to Apply on Paratha (optional)

Method:

For Dough
1. Take a mixing bowl. Add the flour, oil, and salt. Mix it all together.
2. Now, add ½ cup of water and knead it, use more water as required, and make a soft and smooth dough. It should be like a roti dough.
3. Add 2-3 drops of oil, knead it again, cover it and keep aside.

For Stuffing
4. Take another mixing bowl. Grate the boiled and peeled potatoes in it or you can mash it till smooth.
5. Add crushed green chilies, garlic, ginger, salt, amchoor powder, cumin powder, turmeric powder, lemon juice and chopped coriander leaves. Mix it well.
6. Divide the mixture into the 6 to 8 equal parts and make stuffing balls and keep aside.

Process
7. Take the dough and divide it into 6 to 8 equal parts and make dough balls out of it.
8. Now take one ball of dough, coat it into the dusting flour and Roll the ball into the small circle.
9. Place the stuffing ball on the center of the circle, then collect the edges of the circle, seal and make a ball, press it little and give a shape of the small flat circle.
10. Coat it again with dusting flour and roll it out gently and give a circular shape like a regular thick roti or paratha.
11. Place it on a heated tawa/griddle and cook on medium flame. When you see tiny bubbles rising on the surface, turn it over.
12. Spread ½ teaspoon oil around its edge on both sides with the help of spatula and cook for a minute each side. Repeat flip and cook process until light brown spots appear on both sides.
13. Aloo paratha is ready for serving. Spread some ghee and served it with yogurt, pickle, chutney or raita.

Tips:

• Always mash the potatoes till smooth or grate it, so stuffing won’t come out while rolling.
• You can add finely chopped onion into the stuffing if you like it.
• Add spices per your taste buds.
• This paratha is perfect for vegan, just avoid spreading ghee on it.

Aloo Paratha Recipe (Punjabi Aloo Paratha)

 

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Aloo Paratha also called as Punjabi Aloo Paratha. Aloo Paratha is the most common and most popular paratha in north India. Aloo Paratha is spread all over India and abroad too. Aloo Paratha is one of the most popular breakfast dishes throughout western, central and northern regions of India as well as in Pakistan.

Author: Binjal Pandya

Recipe type: Indian Breads

Cuisine: Indian

Ingredients

For Dough

• 2 cup whole Wheat flour
• Salt
• 1-2 tbsp Oil

For Stuffing

• 3-4 Boiled Medium Sized Potatoes
• ¼ cup Chopped Coriander Leaves
• 2-3 Green Chili finely chopped
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• ½ Lemon Juice
• ½ tsp Garam Masala
• ¼ tsp Amchoor Powder
• ½ tsp Cumin Powder
• ¼ tsp Turmeric Powder (optional)
• Salt

Oil for Roasting Parathas

Flour for Dusting

Ghee to Apply on Paratha (optional)

Instructions

For Dough

1. Take a mixing bowl. Add the flour, oil, and salt. Mix it all together.
2. Now, add ½ cup of water and knead it, use more water as required, and make a soft and smooth dough. It should be like a roti dough.
3. Add 2-3 drops of oil, knead it again, cover it and keep aside.

For Stuffing

1. Take another mixing bowl. Grate the boiled and peeled potatoes in it or you can mash it till smooth.
2. Add crushed green chilies, garlic, ginger, salt, amchoor powder, cumin powder, turmeric powder, lemon juice and chopped coriander leaves. Mix it well.
3. Divide the mixture into the 6 to 8 equal parts and make stuffing balls and keep aside.

Process

1. Take the dough and divide it into 6 to 8 equal parts and make dough balls out of it.
2. Now take one ball of dough, coat it into the dusting flour and Roll the ball into the small circle.
3. Place the stuffing ball on the center of the circle, then collect the edges of the circle, seal and make a ball, press it little and give a shape of the small flat circle.
4. Coat it again with dusting flour and roll it out gently and give a circular shape like a regular thick roti or paratha.
5. Place it on a heated tawa/griddle and cook on medium flame. When you see tiny bubbles rising on the surface, turn it over.
6. Spread ½ teaspoon oil around its edge on both sides with the help of spatula and cook for a minute each side. Repeat flip and cook process until light brown spots appear on both sides.
7. Aloo paratha is ready for serving. Spread some ghee and served it with yogurt, pickle, chutney or raita.

Notes

• Always mash the potatoes till smooth or grate it, so stuffing won't come out while rolling.
• You can add finely chopped onion into the stuffing if you like it.
• Add spices per your taste buds.
• This paratha is perfect for vegan, just avoid spreading ghee on it.

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