Aloo Paratha Recipe, How to make Aloo Paratha

Aloo Paratha recipe with step by step photo:

Aloo Paratha happens to be one of the most popular flat bread. Stuffed Parathas are very common, but the stuffing may vary. This paratha stuffing is made with tempered mashed potatoes.

This tastes different than the Punjabi Aloo Paratha. It can be had for breakfast or brunch or even for lunch. You can carry it for an outing or pack it for kid’s lunch. It is my family’s favorite.

Step by step aloo paratha recipe:

1. To make dough, mix flour and salt. By adding little water at a time, knead soft and smooth dough. Cover and let it rest for about 20 minute.
2. Meanwhile, boil the potatoes in a pressure cooker. When warm; peel and mash the potatoes with a masher.
3. Finely chop green chili, garlic and grate the ginger.
   
4. Now take oil in a pan. Once hot add fennel, cumin and carom seeds. When they start spluttering, reduce the flame to low and add green chili, ginger and garlic (if using). Add turmeric powder and red chili powder followed by mashed potatoes and salt. Mix very well.
   
5. Lastly, turn off the heat and add chopped coriander leaves. Again mix till it combines uniformly.
   
6. Take a ball of dough, dust it with dry flour and with the help of fingers and thumb, try to make a small bowl shape. Then place a few tsp of stuffing to it and close the ends. Keep in mind that the filling should not be too less or too more.
   
7. Lightly sprinkle some wheat flour and roll the paratha gently into a diameter of 6-8 inches.
   
8. Place the rolled aloo paratha on hot girdle/tawa
   
9. When one side is slightly roasted, flip the paratha. Spread or brush some oil on the roasted side of the paratha. Flip again and brush oil on the other side.
10. Flip twice, till you see nice light brown spots and paratha looks well cooked.

Aloo paratha recipe below:

Aloo paratha Prep time Cook time Total  10 min  20 min  30 min Aloo Paratha- Tempered potato stuffed flatbread/paratha AUTHOR: Monali RECIPE TYPE: breakfast, lunch CUISINE: North Indian SERVES: 8 Parathas INGREDIENTS (measuring cup used, 1 cup=240 ml) For dough- 2 cup whole wheat flour ¼ tsp salt Water as required  For potato stuffing- 3 medium sized potatoes ¼ tsp carom seeds/ajwain ½ tsp fennel/ sauf ½ tsp cumin seeds/jeera ½ tsp ginger, grated ½ tsp garlic, crushed (optional) ½ tsp green chili, finely chopped 1/8 tsp turmeric powder/haldi ¼ tsp red chili powder ¼ tsp garam masala powder 1 tbsp. oil 1 tbsp. coriander leaves/cilantro/dhaniya patta, finely chopped Salt to taste DIRECTION To make dough, mix flour and salt. By adding little water at a time, knead soft and smooth dough. Cover and let it rest for about 20 minute. Meanwhile, boil the potatoes in a pressure cooker. When warm; peel and mash the potatoes with a masher. Now take oil in a pan. Once hot add fennel, cumin and carom seeds. When they start spluttering, reduce the flame to low and add green chili, ginger and garlic (if using). Add turmeric powder and red chili powder followed by mashed potatoes and salt. Mix very well. Lastly, turn off the heat and add chopped coriander leaves. Again mix till it combines uniformly. Take a ball of dough, dust it with dry flour and with the help of fingers and thumb, try to make a small bowl shape. Then place a few tsp of stuffing to it and close the ends. Keep in mind that the filling should not be too less or too more. Lightly sprinkle some wheat flour and roll the parantha gently into a diameter of 6-8 inches. Place the rolled aloo parantha on hot girdle/tawa When one side is slightly roasted, flip the parantha. Spread or brush some oil on the roasted side of the parantha. Flip again and brush oil on the other side.    Flip twice, till you see nice light brown spots and parantha looks well cooked. TIPS If you find the method of filling the stuffing in the dough difficult, then you can try the other way. With both the methods, the stuffing will never come out of the edges. Take two small equal pieces of dough. Roll both of them to a 3-4 inch diameter. Now place few tsp of stuffing over one of the rolled pieces. Then place the other rolled piece over the first and seal the edges by pressing between the fingers. Dust the filled dough and gently roll it into 6-8 inch diameter paratha. And follow rest of the steps. SERVING SUGGESTION The Aloo Paratha can be enjoyed with some pickle, plain yogurt or some veggie raita.