Aloo Paratha Recipe (Stuffed Potato Flatbread)

Aloo Paratha is a delightful and flavorful Indian dish that has gained worldwide popularity for its delicious taste and versatility. This North Indian flatbread is stuffed with a spiced potato filling and is commonly served for breakfast, lunch, or dinner. Whether enjoyed with yogurt, pickles, or just a dollop of butter, Aloo Paratha is an irresistible meal that everyone loves. In this recipe, we will guide you step-by-step to make this classic dish from scratch. Let’s dive right into the details of this iconic recipe, its origin, and tips to make the perfect Aloo Paratha!

What is Aloo Paratha?

Aloo Paratha is a stuffed flatbread made from whole wheat flour dough filled with a mixture of mashed potatoes and spices. The dough is rolled out, stuffed with the seasoned filling, and then cooked on a hot griddle or tawa. The paratha is typically served hot with accompaniments like yogurt, chutney, pickles, or even a drizzle of ghee or butter. It’s a satisfying and nutritious meal, and its unique blend of spices makes it absolutely mouth-watering.

Origin of Aloo Paratha

Aloo Paratha hails from the northern regions of India, particularly from Punjab, where it is a staple food for breakfast or lunch. The recipe is believed to have originated as a way to utilize leftover mashed potatoes, making it a practical dish for households. The traditional Aloo Paratha was often served with a side of raita (yogurt), pickle (achaar), and a glass of lassi (yogurt drink). Over the years, the dish has traveled beyond the borders of India and become a beloved part of the South Asian diaspora. Its rich flavors and comforting nature have made it popular in various parts of the world.

Ingredients for Aloo Paratha

To make Aloo Paratha, you need two main components: the dough and the potato filling. Below is a list of the ingredients required for both parts of this delicious dish:

For the Dough:

• 2 cups whole wheat flour (atta)
• 1/2 teaspoon salt
• 1 tablespoon oil or ghee
• Water, as needed (about 3/4 cup)

For the Potato Filling:

• 4 medium-sized potatoes (boiled and peeled)
• 1 medium onion, finely chopped
• 2-3 green chilies, finely chopped
• 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds, crushed
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 2 tablespoons fresh coriander leaves, chopped
• 2 tablespoons oil (for sautéing)

Lastly For Cooking:

• Ghee or oil (for cooking the parathas)

These ingredients are simple but packed with flavor, and when combined, they make the perfect Aloo Paratha.

Step-by-Step Preparation of Aloo Paratha

Now that we have all the ingredients ready, it’s time to start making Aloo Paratha! Follow these easy steps to create soft, flavorful parathas with the perfect filling.

Prepare the Dough

1. Mix dry ingredients: In a large mixing bowl, combine the wheat flour and salt.
2. Add oil or ghee: Add 1 tablespoon of oil or ghee to the flour and mix it thoroughly.
3. Gradually add water: Slowly pour water into the flour mixture while mixing it with your hands or a spoon. Add enough water to form a soft, smooth dough.
4. Knead the dough: Knead the dough for 5-7 minutes, until it becomes smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest for 20-30 minutes.

Resting the dough will make it more pliable and easier to roll.

Prepare the Potato Filling

1. Mash the potatoes: Once the potatoes are boiled and peeled, mash them using a potato masher or a fork until smooth. Ensure there are no lumps in the mixture.
2. Heat the oil: In a pan, heat 2 tablespoons of oil over medium heat.
3. Add cumin seeds: Once the oil is hot, add the cumin seeds and let them splutter.
4. Sauté onions and spices: Add finely chopped onions, green chilies, and grated ginger to the pan. Sauté the mixture until the onions turn translucent.
5. Add ground spices: Now, add turmeric powder, red chili powder, and garam masala. Cook for 1-2 minutes to let the spices release their flavors.
6. Combine with potatoes: Add the mashed potatoes to the pan along with crushed coriander seeds and salt. Mix everything thoroughly and cook for an additional 2-3 minutes.
7. Finish with fresh coriander: Stir in the chopped fresh coriander leaves and remove the mixture from the heat. Allow the filling to cool completely before using it to stuff the dough.

Assemble and Cook the Parathas

1. Divide the dough: Once the dough has rested, divide it into 8-10 equal portions.
2. Roll the dough: Roll each portion of dough into a small ball and flatten it into a 4-inch circle using a rolling pin.
3. Stuff the dough: Place 2-3 tablespoons of the potato filling in the center of each dough circle.
4. Seal the dough: Gently bring the edges of the dough together to seal the filling inside. Pinch the edges to make sure no filling leaks out.
5. Roll the stuffed dough: Carefully roll the stuffed dough ball into a 7-8 inch circle. Be gentle while rolling to prevent the filling from breaking through the dough.
6. Cook the parathas: Heat a tawa or flat pan over medium heat. Once the pan is hot, place the rolled-out paratha on the tawa.
7. Cook the first side: Cook for 1-2 minutes or until small brown spots appear on the surface.
8. Flip the paratha: Flip the paratha to cook the other side for another 1-2 minutes.
9. Apply ghee or oil: Once both sides are cooked, apply a little ghee or oil on both sides and cook until golden brown and crispy.
10. Repeat with remaining dough balls: Continue cooking the remaining parathas in the same manner.

Serving Suggestions

Serve your hot, crispy Aloo Parathas with:

• Fresh yogurt or raita
• Indian pickles (achaar)
• Butter or ghee
• Fresh mint chutney
• Sliced onions and lemon wedges

The Aloo Paratha can be enjoyed as a meal on its own or paired with these delicious sides for an extra burst of flavor.

Variations of Aloo Paratha

While the classic Aloo Paratha is delicious on its own, there are many variations you can try to suit your taste preferences:

• Cheese Aloo Paratha: Add grated cheese (like mozzarella or cheddar) to the potato filling for a cheesy twist.
• Paneer Aloo Paratha: Combine crumbled paneer (Indian cottage cheese) with the mashed potatoes for a creamy and savory filling.
• Garlic Aloo Paratha: Add roasted garlic paste to the filling for a rich, aromatic flavor.
• Spicy Aloo Paratha: Increase the amount of green chilies, red chili powder, and add some red chili flakes for an extra kick.

Feel free to experiment with the fillings and make your own custom version of Aloo Paratha!

FAQs about Aloo Paratha

1. Can I make Aloo Paratha in advance?

Yes, you can make Aloo Paratha ahead of time. After cooking, allow them to cool and store them in an airtight container in the refrigerator for 2-3 days. Reheat them on a tawa or in the microwave before serving.

2. Can I freeze Aloo Paratha?

Yes, Aloo Parathas can be frozen for up to a month. To freeze, cook the parathas as usual, let them cool, and then stack them with parchment paper between each paratha. Store them in a freezer-safe bag or container. When ready to eat, heat them on a tawa or microwave.

3. How can I make the dough soft?

To make the dough soft and pliable, ensure that you knead it well for at least 5-7 minutes and let it rest before rolling. You can also add a little oil or ghee to the dough for extra softness.

4. Can I use all-purpose flour instead of whole wheat flour?

While whole wheat flour is traditional for Aloo Paratha, you can use all-purpose flour (maida) for a softer texture. However, whole wheat flour gives a more rustic and healthier result.

5. What can I serve with Aloo Paratha?

Aloo Paratha is best served with accompaniments like yogurt, raita, pickles, butter, or mint chutney. You can also enjoy it with a hot cup of masala chai.

Conclusion

Aloo Paratha is a comforting, hearty dish that’s loved by many for its rich flavors and satisfying nature. Whether you’re preparing it for breakfast, lunch, or dinner, this recipe is sure to please everyone. The combination of soft dough and spiced mashed potato filling makes Aloo Paratha a perfect meal for any occasion. With a little practice, you’ll be able to master this recipe and enjoy delicious, homemade parathas anytime you wish.

Aloo Paratha Recipe (Stuffed Potato Flatbread)

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• Author: David Andersson
• Total Time: 45 minutes
• Yield: 4 parathas 1x
• Diet: Vegetarian

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Description

Aloo Paratha is a stuffed flatbread made from whole wheat flour dough filled with a mixture of mashed potatoes and spices. The dough is rolled out, stuffed with the seasoned filling, and then cooked on a hot griddle or tawa. The paratha is typically served hot with accompaniments like yogurt, chutney, pickles, or even a drizzle of ghee or butter. It’s a satisfying and nutritious meal, and its unique blend of spices makes it absolutely mouth-watering.

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Ingredients

Scale 1x2x3x

For the Dough:

• 2 cups whole wheat flour (atta)

• 1/2 teaspoon salt

• 1 tablespoon oil or ghee

• Water, as needed (about 3/4 cup)

For the Potato Filling:

• 4 medium-sized potatoes (boiled and peeled)

• 1 medium onion, finely chopped

• 2–3 green chilies, finely chopped

• 1-inch piece of ginger, grated

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds, crushed

• 1/2 teaspoon red chili powder

• 1/2 teaspoon garam masala

• 1/2 teaspoon turmeric powder

• Salt, to taste

• 2 tablespoons fresh coriander leaves, chopped

• 2 tablespoons oil (for sautéing)

For Cooking:

• Ghee or oil (for cooking the parathas)

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Instructions

Prepare the Dough:

1. Mix dry ingredients: In a large bowl, combine wheat flour and salt.
2. Add oil: Add oil and mix well.
3. Add water gradually: Slowly add water while mixing to form a soft, pliable dough.
4. Knead: Knead for 5-7 minutes until smooth. Cover and let rest for 20-30 minutes.

Prepare the Filling:

1. Mash potatoes: Mash the boiled potatoes until smooth (no lumps).
2. Heat oil: In a pan, heat 2 tablespoons oil over medium heat.
3. Add spices: Add cumin seeds and let them splutter.
4. Sauté aromatics: Add chopped onions, green chilies, and ginger. Cook until onions are translucent.
5. Add spices: Add turmeric, red chili powder, and garam masala. Cook for 1 minute.
6. Mix filling: Add mashed potatoes, crushed coriander seeds, and salt. Mix well and cook for 2-3 minutes.
7. Finish: Add fresh coriander leaves and mix. Let the filling cool completely.

Assemble and Cook Parathas:

1. Divide dough: Make 8-10 equal portions of the dough.
2. Roll: Roll each portion into a small circle (about 4 inches diameter).
3. Add filling: Place 2-3 tablespoons of potato filling in the center.
4. Seal: Gather the edges and seal to form a ball. Ensure no filling leaks out.
5. Roll again: Gently roll the stuffed ball into a 7-8 inch circle, being careful not to let filling come out.
6. Cook: Heat a tawa or heavy-bottomed pan over medium heat.
7. First side: Place the paratha on the hot tawa and cook for 1-2 minutes until light brown spots appear.
8. Flip: Turn over and cook the other side for 1-2 minutes.
9. Add ghee: Apply ghee or oil on both sides and cook until golden brown and crispy.
10. Repeat: Continue with remaining parathas.

Serving Suggestions

Serve hot Aloo Parathas with:

• Fresh yogurt (raita)
• Pickle (achaar)
• Butter or ghee
• Fresh mint chutney
• Sliced onions and lemon wedges

Notes

Serve hot with a dollop of butter, tangy mango pickle, or a bowl of chilled yogurt or raita. For a complete North Indian breakfast experience, pair it with a glass of sweet or salty lassi!

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Pan-Fried
• Cuisine: Indian

Nutrition

• Serving Size: 1 paratha
• Calories: 280
• Sugar: 2g
• Sodium: 310mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 6g
• Cholesterol: Low

Keywords: Aloo Paratha (Stuffed Indian Flatbreads):