Punjabi Aloo Paratha, How to make Punjabi Aloo Paratha

Punjabi Aloo Paratha with step by step photo -

This Aloo Paratha is whole wheat flat bread, stuffed with spicy, tangy potato stuffing and has hint of sourness.

It tastes like the one which is served in Punjabi eateries at Jalandhar or Amritsar. It is one of the most popular breakfast or brunch recipe.

Step by step Punjabi aloo paratha recipe:

1. To make dough, mix flour, salt and oil. 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. Lightly roast the pomegranate seeds on skillet or a small pan. Coarsely ground them in a mortar-pestle.
4. Add the pomegranate powder, carom seeds, garam masala, red chili powder, chaat masala, green chilies, grated ginger, chopped coriander and salt to the mashed potatoes.
   
5. Mix well.
   
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 on 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 parantha gently into a diameter of 6-8 inches.
   
8. Place the rolled aloo parantha on hot girdle/tawa.
9. 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.
   
10. Flip twice, till you see nice light brown spots and parantha looks well cooked.
11. Serve it immediately to enjoy the crisp hot Aloo Paratha.
    

If you are looking for more Paratha recipes, then do check mooli paratha, aloo paratha, methi thepla and laccha paratha.

Punjabi aloo paratha recipe below:

Punjabi Aloo Paratha Prep time Cook time Total  10 min  20 min  30 min Potato stuffed spicy flatbread AUTHOR: Monali RECIPE TYPE: breakfast,lunch CUISINE: North Indian SERVES: 6 Parathas INGREDIENTS (measuring cup used, 1 cup=240 ml) For dough- 2 cup whole wheat flour/atta ¼ tsp salt ½ tsp oil Water as required For stuffing- 2 medium sized potatoes/aloo ¼ tsp grated ginger/adrak 1 green chili, finely chopped ½ tsp red chili powder or as per taste ¼ tsp chaat masala ½ tsp garam masala 1 tsp dry pomegranate/ anardana ½ tsp carom seeds/ajwain 2 tbsp. chopped coriander leaves/cilantro/hara dhania (optional) Salt as required Oil/ghee/butter for frying paranthas DIRECTION To make dough, mix flour, salt and oil. 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. Lightly roast the pomegranate seeds on skillet or a small pan. Coarsely ground them in a mortar-pestle. Add the pomegranate powder, carom seeds, garam masala, red chili powder, chaat masala, green chilies, garlic, chopped coriander and salt to the mashed potatoes. Mix well. 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 on 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. Serve it immediately to enjoy the crisp hot Aloo Paratha. TIPS While cooking Aloo Paratha they should always be fired properly. The griddle should be hot. Smear enough oil/ghee while frying the parathas, so that the dough gets cooked well and you see crisp brown spots. Use a spatula to press the edges of paratha, so that the edges are also cooked properly. You can also add some finely chopped onion to the stuffing if you like. Dry pomegranate seeds give an authentic taste to this recipe. The substitute for it is dry mongo powder (amchur). If possible don’t substitute, as the potato filling with dry pomegranate tastes much better. SERVING SUGGESTION Serve aloo parantha hot, straight away from the girdle to the plate. It can be relished with yogurt and pickle with some butter, and if you are a foodie then with a big glass of lassi.