Aloo paratha recipe
Aloo paratha recipe – A tasty and delicious paratha stuffed with potatoes/aloo.
Aloo paratha is a famous paratha from punjab. Though it seems to be a laborious task, it is not hard to make at all. It is quite simple and easy to make. All you have to do is make aloo mixture and stuff it in the parathas.
Whenever I am quite lazy to cook, I make stuffed paratha like aloo paratha, gobi paratha, moong dal paratha, broccoli paratha etc. When I make these paratha, all I have to is make raita or pickle as a combination for paratha. I guess everyone likes aloo paratha because potato/aloo is loved by most of them. You can make aloo paratha both ways: thick and thin. Usually, I like it to be a thin one. So, if you like it to be thick, then make a bigger size balls and roll it out thick. So here come the recipe of aloo paratha…Enjoy friends!
How to make aloo paratha:
1. Boil the potatoes. When the potatoes have cooled down, mash it well.2. To the mashed potatoes, add salt, chopped coriander leaves, red chilli powder, cumin powder, ajwain seeds, garam masala powder, turmeric powder and salt. Combine the ingredients well.3. Take a portion of the aloo mixture and make small ball. Repeat the same for the remaining aloo mixture. Keep them aside. Meantime, in a large mixing bowl, add whole wheat flour, salt, and little oil.4. Add little warm water, and knead it to form a soft dough. Take a small portion of the dough and make small balls.5. The size of the dough should be bigger than the aloo mixture. Roll the dough into a thick 4″ diameter circle. Place the aloo mixture in the center of the circle.6. Now collect the corners of the circle, and bring it to the center. Seal tightly.7. Dust it in little wheat flour and then roll it out to a thin 6″ diameter circle. Make sure the aloo mixture does not ooze out.8. Now heat the pan. Transfer the rolled paratha to the pan and cook on one side. Drizzle little oil. Then flip it over and cook the other side too. The paratha should be golden brown in color.Now, Aloo Paratha is ready! Brush it with little ghee and serve hot with curd/yoghurt and pickle.
- Instead of oil, you can add ghee for toasting the parathas.
- You can make the parathas thin or thick based on how you like it. I like it to be thin so I have made thin parathas.
- If you wish, you could add amchur powder.
- Instead of garam masala, you can add chaat masala.