Aloo Paratha is a famous Paratha from Punjab. Though it seems to be a laborious task, it is not hard to make at all. It is quite simple and easy to make. All you have to do is make Aloo Mixture and stuff it in the parathas.
Whenever I am quite lazy to cook, I make Stuffed Parathas like Aloo Paratha, Gobi Paratha, Moong Dal Paratha, Broccoli Paratha etc. When I make these parathas, all I have to is make Raita or Pickle as a combination for Parathas. I guess everyone likes Aloo Paratha because potato/aloo is loved by most of them. You can make Aloo Paratha both ways: thick and thin. Usually, I like it to be a thin one. So, if you like it to be thick, then make a bigger size balls and roll it out thick. So here come the recipe of Aloo Paratha…Enjoy friends!
Preparation Time.15 minutes
Cook Time. 4 minutes per paratha
Recipe Category. Main
Recipe Cuisine. North Indian
Yield. 6 nos.
Wheat Flour – 1 cup
Oil – 1 tablespoon
Salt – as desired
Warm Water – as desired
For the Stuffing
Potatoes – 4 nos.
Red Chilli Powder – 1 teaspoon
Cumin Powder – 1/2 teaspoon
Ajwain Seeds – 1/4 teaspoon
Garam Masala – 1/2 teaspoon
Turmeric Powder – 1/2 teaspoon
Coriander Leaves (finely chopped) – 3 tablespoon
Salt – 1/2 teaspoon
Note. The ingredients shown will vary with the original quantity.
1. Boil the potatoes. When the potatoes have cooled down, mash it well.
2. To the mashed potatoes, add salt, chopped coriander leaves, red chilli powder, cumin powder, ajwain seeds, garam masala, turmeric powder and salt. Combine the ingredients well.
3. Take a portion of the aloo mixture and make small ball. Repeat the same for the remaining aloo mixture. Keep them aside. Meantime, in a large mixing bowl, add whole wheat flour, salt, and little oil.
4. Add little warm water, and knead it to form a soft dough. Take a small portion of the dough and make small balls.
5. The size of the dough should be bigger than the aloo mixture. Roll the dough into a thick 4″ diameter circle. Place the aloo mixture in the center of the circle.
6. Now collect the corners of the circle, and bring it to the center. Seal tightly.
7. Dust it in little wheat flour and then roll it out to a thin 6″ diameter circle. Make sure the aloo mixture does not ooze out.
8. Now heat the pan. Transfer the rolled parathas to the pan and cook on one side. Drizzle little oil. Then flip it over and cook the other side too. The parathas should be golden brown in color.
- Instead of oil, you can add ghee for toasting the parathas.
- You can make the parathas thin or thick based on how you like it. I like it to be thin so I have made thin parathas.
- If you wish, you could add amchur powder.
- Instead of garam masala, you can add chaat masala.