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.
Ingredients
For the Dough:
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2 cups whole wheat flour (atta)
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1/2 teaspoon salt
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1 tablespoon oil or ghee
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Water, as needed (about 3/4 cup)
For the Potato Filling:
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4 medium-sized potatoes (boiled and peeled)
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1 medium onion, finely chopped
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2–3 green chilies, finely chopped
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1-inch piece of ginger, grated
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1 teaspoon cumin seeds
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1 teaspoon coriander seeds, crushed
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1/2 teaspoon red chili powder
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1/2 teaspoon garam masala
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1/2 teaspoon turmeric powder
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Salt, to taste
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2 tablespoons fresh coriander leaves, chopped
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2 tablespoons oil (for sautéing)
For Cooking:
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Ghee or oil (for cooking the parathas)
Instructions
Prepare the Dough:
- Mix dry ingredients: In a large bowl, combine wheat flour and salt.
- Add oil: Add oil and mix well.
- Add water gradually: Slowly add water while mixing to form a soft, pliable dough.
- Knead: Knead for 5-7 minutes until smooth. Cover and let rest for 20-30 minutes.
Prepare the Filling:
- Mash potatoes: Mash the boiled potatoes until smooth (no lumps).
- Heat oil: In a pan, heat 2 tablespoons oil over medium heat.
- Add spices: Add cumin seeds and let them splutter.
- Sauté aromatics: Add chopped onions, green chilies, and ginger. Cook until onions are translucent.
- Add spices: Add turmeric, red chili powder, and garam masala. Cook for 1 minute.
- Mix filling: Add mashed potatoes, crushed coriander seeds, and salt. Mix well and cook for 2-3 minutes.
- Finish: Add fresh coriander leaves and mix. Let the filling cool completely.
Assemble and Cook Parathas:
- Divide dough: Make 8-10 equal portions of the dough.
- Roll: Roll each portion into a small circle (about 4 inches diameter).
- Add filling: Place 2-3 tablespoons of potato filling in the center.
- Seal: Gather the edges and seal to form a ball. Ensure no filling leaks out.
- Roll again: Gently roll the stuffed ball into a 7-8 inch circle, being careful not to let filling come out.
- Cook: Heat a tawa or heavy-bottomed pan over medium heat.
- First side: Place the paratha on the hot tawa and cook for 1-2 minutes until light brown spots appear.
- Flip: Turn over and cook the other side for 1-2 minutes.
- Add ghee: Apply ghee or oil on both sides and cook until golden brown and crispy.
- 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):