Aloo Paratha

Yes finally, Aloo Paratha is one of my favorites. Aloo paratha is one of the most popular recipe from punjab. Aloo paratha is stuffed with spiced potato mixture.

One can make easily different varieties of parathas like mooli paratha, gobi paratha, methi paratha etc. The mixture or aloo stuffing can be made as per your taste and flavor. The secrets of preparing the parathas is to get the consistency of the dough correctly, once the dough is kneaded properly the rest of the recipe is pretty simple and easy to prepare.

There are two ways of preparing the aloo parathas, today I am preparing parathas with both methods ,so let’s get started.

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Aloo Paratha
Prep time             : 15 minutes
Cooking time      : 30 minutes
Total time           :  45 minutes
Serves          : 2-3
Category    : Breakfast ,Dinner
Cuisine       : Indian , Punjabi
Ingredients:
For the stuffing:
Method 1:
2 to 3 Medium size potatoes or aloo
2 Green chilies finely chopped
0.5 Teaspoon red chili powder
0.5 Teaspoon chat masala
0.5 Teaspoon cumin powder
1 Teaspoon Coriander powder
Salt to taste
Cilantro
Method 2:
2 Medium size potatoes or aloo
2-3 Green chilies finely chopped
1 Small onion finely chopped
0.5 Teaspoon red chili powder
0.5 Teaspoon cumin powder
0.5 Teaspoon garam masala powder
1 Teaspoon Coriander powder
0.5 Teaspoon cumin seeds
Salt to taste
Cilantro
For the whole wheat dough:
2 Cups Whole wheat flour
2 Tablespoons oil
Salt to taste
Water

Preparation:

  • In a bowl, take wheat flour , add salt, oil and needed water. Bring the mixture together and knead into smooth soft dough. Cover and keep the dough aside for 15 to 20 minutes.

Preparation of stuffing:

Method 1:

  • Pressure cook potatoes for 4 whistles or until soft.
  • Once it cools down, Peel the skin and mash it well. Add finely chopped green chilies, cumin powder, coriander powder, red chili powder, chat masala, salt needed, cilantro and mix well. Now your stuffing is ready.

Preparation of stuffing:

Method 2:

  • Pressure cook potatoes for 4 whistles or until soft.
  • Once it cools down, Peel the skin and mash it well.
  • Heat oil in a pan and splutter cumin seeds. Add onion, green chilies and salt. Sauté until translucent. Add mashed potatoes, cumin powder, coriander powder, garam masala powder, red chili powder and finely chopped cilantro. Cook for 2-3 minutes until every thing gets blended well.
  • Allow it to cool.

Method:

  • Divide the dough into equal parts and make balls out of it, and stuffing into lemon-sized balls (You can use either stuffing-1 or stuffing-2).
  • Dust some flour on the stuffed paratha and roll into a small circle.
  • Place the potato stuffing in the center, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.
  • Dust with some flour and roll out the flattened dough with the stuffing into a 5” to 5.5” diameter.
  • On a hot tawa or skillet place the rolled paratha.
  • When the base is partly cooked, flip the paratha.
  • Spread some oil on the partly cooked part.
  • Flip again and Spread a little oil on the other side also and cook both sides well until golden brown spots appear.
  • Remove from tawa after both the sides are cooked well.

Serve hot with pickle and curd.

Tip:

  • The tawa should be hot and not at a low temperature. Cooking parathas at a low flame will harden them.
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