Aloo Paratha is one of the most favorite Indian breakfast recipes. It is a delicious stuffed flatbread made with whole wheat flour and filled with a delicious spicy potato mixture. If you ever wanted to make soft, fluffy and tasty Aloo Paratha at home, then today in this article I will teach you how to make Aloo Paratha recipe with easy steps, useful tips and full of taste.
Aloo Paratha is everyone’s favorite and when we serve Aloo Paratha with curd pickle and hot tea, then breakfast becomes fun in the winter season, Aloo Paratha is a different thing, today I have brought for you the recipe for Aloo Paratha
About This Aloo Paratha At Home
Aloo Paratha, also known as Aloo Bharwa Chapati, is a popular dish from North India. It is made by rolling out dough made from whole wheat flour, filling it with a delicious mixture of mashed potatoes and spices and then cooking it on a hot pan with ghee or oil. Aloo Paratha is a versatile dish that can be enjoyed for breakfast, lunch or dinner and it tastes great with curd, pickles, butter.
To make Aloo Paratha, first the dough is kneaded, after which boiled potatoes are mashed or grated and necessary spices are added. And a delicious mixture is prepared from it. The same mixture is filled in a small dough ball and sealed. Then it is rolled and cooked by applying ghee/oil.
Most households make Aloo Paratha in different ways, some people prepare the mixture by mashing potatoes and adding spices to it, and some people prepare the mixture by tempering the mixture with onions, tomatoes and green chilies, however, my recipe has a unique blend of spices and produces soft, fluffy and delicious tasting parathas.
This Aloo Paratha recipe is created to help you make soft, tasty and perfectly spiced parathas every time. The dough is made with simple ingredients to make it flexible and easy to work with, while the potato filling is made with a blend of traditional Indian spices to add a burst of flavour. Whether you are a beginner or an experienced cook, this step by step recipe will take you to perfection.
Why You’ll Love This Recipe:
1It’s simple and uses pantry-friendly ingredients.
2 It’s customizable – adjust the spices to suit your taste.
3 The parathas turn out soft and flavour full every time.
4 it’s great for meal prep and reheats beautifully.
Ingredients
For the Dough:
- 2 cups: whole wheat flour
- salt (according to taste)
- ½ tbs: chili flakes
- 1 tbsp: oil or ghee
- 2 tbsp: gram flour
- ¾ cup: of water (adjust as needed)
For the potato filling:
- 3 medium-sized : potatoes, (boiled and mashed)
- 1 tsp: cumin seeds
- 1 tsp:fennel seeds (powder)
- ½ tsp: turmeric powder
- ½ tsp: red chili powder
- ½ tsp: garam masala
- ½ tsp: amchur (dry mango powder) or a squeeze of lemon juice.
- 2 tbsp: finely chopped coriander leaves (optional)
- 1: green chilies finely chopped (optional)
- Salt to taste
For Cooking:
Ghee, butter or oil
Step by Step photo To Making Aloo Paratha At Home
Step:1 prepare the dough
1 First of all take a large vessel, add 2 cups wheat flour, 3 tbsp gram flour, ½ chilli flakes, ½ tsp celery, 1 tsp oil, and salt as per taste.
Mix all the things well so that the gram flour gets well mixed with the flour.
Here I have used gram flour to make the potato paratha crispy. Believe me, after adding gram flour, your parathas will turn out so crispy. You will want to make such potato parathas all winter long.
2 Knead the dough by adding water gradually to make a soft and flexible dough.
Cover the dough with a wet cloth and keep it aside for 20 to 30 minutes.
Step:2 Make The Potato Filling
1 Firstly, cook 4 potatoes in a pressure cooker by adding water till it whistles 3-4 times. When the pressure of the pressure cooker releases automatically, remove the lid and drain the water. Allow the potatoes to cool and then peel them.
Points to note: If you don’t have a potato masher, use a grater or a grater to mash them.
2 Keep in mind that the potatoes should be well mashed, there should be no lumps or pieces in it. If there are any lumps in the mixture, the filling of the paratha will come out of the dough while rolling]
3 Now add the below ingredients, you can adjust the spices as per your taste.
1 1 to 2 green chillies finely chopped. 2 6 to 8 garlic finely grated. 3 ½ tsp red chili powder. 4 1 tsp cumin powder. 5 1 tsp shop powder. 6 ½ dry mango powder-or use lemon juice instead. 7 Coriander leaves finely chopped.
2 ½ tsp kashmiri red chili powder for color. Add salt according to your taste.
Step:3 Assemble the parathas
1. Take a medium-sized ball of dough. Wrap it in dry flour and spread it by pressing it with your hand. Spread it as much as you can with your hands.
After spreading it, apply some oil or ghee on the dough and place the stuffing we had prepared on the dough and press it lightly.
Now pick it up from here and place it on your palm and make it in the shape of a bowl. Holding it from all sides and pulling it upwards, we will close the whole dough. And remove the extra dough. Press the upper part a little.
After making the dough, wrap it in dry flour and place it on the rolling board and press it as much as you can with your hands. Apply light pressure in the middle so that the filling spreads all around.
Now take the rolling pin very gently and do not apply much pressure in the middle while rotating it. Keep rolling the rolling pin and keep expanding the roti.
This light feeling that you see raised up, will give the real taste to your paratha, there is no flour, it is just a slightly raised filling. Potato has not come out from anywhere, this paratha has not been made so thick that too much flour has been used and the filling looks proper too. Still, it is inside, this will be your real paratha.
Step:4 Cook the Parathas
1 Now heat the pan on medium flame on the gas. Then place the rolled paratha on the hot pan. Cook for 30 to 40 seconds.
Flip the paratha gently and apply some ghee, butter or oil on the cooked side.
Flip again and apply ghee, butter or oil on the other side as well. Cook until golden brown spots appear on both sides.
Things to keep in mind- The important thing is to learn crispness and the filling should spread equally all around. Just like this, once you learn crispiness, you can take out the paratha.
Flip once or twice till both sides are cooked properly and crispy brown spots appear on them. You should also press the edges of the Aloo Paratha with a spatula or spoon so that it cooks well.
Once the Aloo parathas are ready, keep them in a roti basket covered with a towel so that they remain warm.
Points to note – The important thing is to make sure that the filling is crisp and spreads evenly on all sides.
Repeat the same process with the rest of the dough and stuffing.
You can also check the Aloo parathas in your tiffin for lunch.
Serving Suggestions
Aloo Paratha tastes best when eaten hot. It also tastes delicious with fresh curd or raita. You can enjoy Aloo Paratha with a pickle for a sour taste, with butter, mint chutney, or tamarind chutney.
Tips & tricks for the perfect Aloo Paratha
Use smooth mashed potatoes: Make sure there are no lumps in the filling to avoid the dough tearing while rolling.
Do not overfill: Fill within limits to avoid spreading while rolling.
Do not overfill: Do not overfill the filling to avoid spreading while rolling.
Let the dough rest: Letting the dough rest makes it soft and easier to roll.
Control the flame: Cook the parathas on a medium flame so that they cook evenly without burning.
Use fresh spices: freshly ground spices enhance the flavor of the feeling
Seal properly: Make sure to seal the edges of the dough properly, so that the filling does not spill out.
Knead the dough well: A well-kneaded dough makes it easier to roll and cook the dough.
Nutrition Information (Approximate per paratha)
Calories:180, Protein:4 gm, Carbohydrates:30 gm Fat: 5 gm, Fibre: 3 gm
Frequently Asked Questions
Q:1 Can I make Aloo Paratha in advance?
Yes, you can make the dough and the stuffing in advance and keep them separately.
Q:2 What can I use instead of amchur powder?
You can use a squeeze of lemon juice or chat masala as a substitute for amchur powder.
Q:3 How do I reheat Aloo Paratha?
Place the parathas on a hot grill or in a microwave. If reheated on a grill, add a little ghee or butter to retain their flavour and softness.
Q:4 Can I add other vegetables to the stuffing?
Yes you can add finely grated carrots, peas or even chopped spinach to make the stuffing more nutritious.