Aloo Paratha Recipe | How to make aloo paratha

Paratha is an Indian bread made with wheat flour. It can be made either plain or with different stuffings. They are staple food in north India. They are most popular in Punjab but it is spread all over India. Aloo paratha is a flatbread stuffed with aloo which means potato. The filling can be made in different ways according to individuals taste. The stuffing can be made more spicy by adding chillies or less by skipping it. You just can't go wrong with this simple and easy procedure.

Kids love them more. It is rich in carbohydrates. It's great for breakfast, lunch or dinner. It doesn't need any side dish as the stuffing makes the paratha tastier. It can be served with curd, butter or some pickles.

Aloo Paratha

Ingredients:

Wheat flour - 2 cups

Oil - 1 tblspn

Salt - to taste

Water - as required

Ghee / Oil - for making paratha

For stuffing:

Potato - 2(large) or 3

Big onion - 1,medium (optional)

Green chilli - 1

Cumin - 1/2 tsp

Coriander powder - 1 tsp

Red Chilli Powder - 1 tsp

Garam masala - 1/2 tsp

Turmeric - a generous pinch

Coriander leaves - 1/4 cup

Salt - to taste

Method:

Aloo Stuffing:

Pressure cook potatoes for 5 whistles until soft. peel the skin and mash the potatoes. 

Heat oil in a pan, add cumin. When it begins to crackle, add finely chopped onion(optional). When it becomes transparent, add coriander powder, turmeric, red chilli powder and garam masala and give it a stir.

Add mashed potatoes, coriander leaves, salt and mix them well. Sauté for 2 mins and remove from flame. Cool them and make small balls to stuff inside the paratha.

Paratha Preparation:

In a bowl, take the wheat flour, salt, oil and give it a mix. Add little water and knead them well to make a soft dough.

Roll the dough and divide into equal sized balls.

Take a ball and press them through the sides to get circular shape with your fingers. The center should be thicker than the sides. Keep the potato stuffing inside and gently fold to seal it completely.

Carefully roll the paratha using rolling pin, make sure the stuffing does not come out. Dust it with enough flour, roll the edges first and then at the center. You should give less pressure at the center and more at the sides. Flip it to the other side and roll it. (If you feel it difficult to roll, gently press them with your hands.)

Heat the tava, place the paratha and smear some ghee over the top.

When it gets brown, turn it to the other side and apply some ghee. When both the sides gets golden brown and cooked, remove from flame.

Serve with curd or pickles.

Notes:

• Do not give much pressure at the center while rolling, as the stuffing may come out.
• Adding onion to the stuffing is optional. You can also do aloo stuffing as per your taste.

Pictorial:

Keep all your ingredients ready

Boil and mash the potatoes. I grated and mashed it

Finely chop onion and green chilli

Heat oil in  a wok, add cumin seeds

When cumin starts to crackle, add finely chopped onion and green chillies

When onion becomes soft, add chilli powder, cumin powder, coriander powder, garam masala, turmeric and salt. Saute for 1 mins

Add the mashed potatoes

and coriander leaves. Stir them well for 1 or 2 mins. Check for salt. At this stage, add additional garam masala and chilli powder if required

Take a ball and press them through the sides to get circular shape with your fingers. The center should be thicker than the sides. Keep the potato stuffing inside

gently fold to seal it completely. Similarly make the other balls

Carefully roll the paratha using rolling pin, make sure the stuffing does not come out. Dust it with enough flour, roll the edges first and then at the center. You should give less pressure at the center and more at the sides. Flip it to the other side and roll it. (If you feel it difficult to roll, gently press them with your hands.)

Now the paratha is ready to cook

Heat the tava, place the paratha and smear some ghee over the top. When it gets brown, turn it to the other side and apply some ghee. When both the sides gets golden brown and cooked, remove from flame.

Aloo paratha is ready to serve!