Aloo Paratha Recipe – Sharmis Passion

Aloo Paratha is a popular Indian flat bread made from wheat flour, potatoes, spices and herbs. Aloo Paratha is from Punjabi cuisine also known as Aloo Paratha, Aloo Paratha. It is very simple and easy to make yet tastes delicious. Aloo Paratha is a lovely and delicious flat bread that is loved by millions of people in India and can be eaten any time for breakfast, lunch or night. Learn how to make Aloo Paratha with step by step pictures.

Aloo Paratha is my little children’s favorite so I make it at least once a month. Whenever he tastes it outside, especially in restaurants, he always says, ‘Amma, your Aloo Paratha is the best.’ And this is the best compliment I have received from him.

About Aloo Parantha

Aloo Paratha is a popular Indian flat bread originating from Punjabi cuisine. In Hindi, ‘Aloo’ means potato and ‘Paratha’ is flatbread, so Aloo Paratha means flatbread made with potato stuffing. Aloo Paratha makes a very tasty breakfast.

Firstly the dough is prepared using wheat flour, salt and water like our chapatti dough. Potato filling is made by mashing cooked potatoes and then cooking them with spices and herbs. This potato stuffing is stuffed inside the dough and rolled into a thin disc, then fried on a pan with plenty of ghee until golden brown spots appear on both sides.

Aloo Paratha can be served with pickle and curd. Potato paratha baked in ghee is the best option for breakfast. It may seem like it’s hard to roll but I tell you it comes with practice. Like we are mashing the potatoes until it becomes easy to roll out smooth and the filling comes out.

Aloo Paratha Ingredients

• wheat flour – Wheat flour or chapatti flour is used to make paratha dough.
• Potato Potatoes are cooked in a pressure cooker until soft, then mashed well and used.
• Cumin – Cumin seeds are used for tempering.
• turmeric powder – Turmeric powder adds flavor and color to the potato stuffing.
• coriander leaves – Coriander leaves add great flavor so don’t miss it.

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How to make Aloo Paratha Recipe step by step

1. In a wide mixing bowl add the wheat flour, salt and mix quickly until the salt is incorporated first. Then add water little by little and knead a soft, elastic dough. Once it gathers into a mass, add oil to it and knead it once. The dough should not be too stiff or too loose, it should not be sticky at this stage. Let it rest for a while until we prepare the stuffing.

2. Cut the potatoes in half and pressure cook for 5-6 whistles. – Remove the peel and mash it well, add turmeric powder, mix well and keep aside. – Heat oil in a pan, add cumin seeds and let it splutter.

3. Then add the mashed potatoes, fry for 2 minutes, then add salt as required and stir vigorously. Finally add chopped coriander, stir vigorously and turn off.

4.Make small balls from the mixture and keep aside. Divide the chapatti dough into equal parts and make big smooth balls from the potato balls. Apply flour on the surface and roll the chapatti dough a little thick. Then place the potato circle in the center and gather the dough from all sides.

5.Seal it well, turn to the other side and start rolling the paratha a little thinner. Knead the dough if needed. Heat the dosa tawa and carefully place the paratha, sprinkle oil and cook until the paratha gets golden brown spots here and there.

While serving, apply ghee on it and serve hot!

Expert Tips

• After filling the potato balls with stuffing and sealing them, you can flatten them slightly with your palms before rolling them out.
• You can also mix red chili powder with turmeric powder.
• You can also apply ghee to roast the paratha.
• I make my paratha a little thin, roll it thin or a little thick as per your choice. It goes well with any curd based raita, be it onion raita or pickle raita.

service and storage

Aloo Paratha is great to serve with curd and pickle. You can keep the flour and potato stuffing in the refrigerator for 2 days. Make parathas when you want to serve them. Aloo Paratha tastes great when served hot!

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