I love potato, you love potato and everyone loves potato! You might be thinking if I have gone mad about potatoes – now, that may be true! I mean, who doesn’t love aloo and especially aloo paratha?!
Why is it a favorite? Well, you obviously know the answer to this question. It is because we can do so much with it. Right from simple mashed potatoes to a complex recipe, they blend really well in everything that it has become one among the list of everyone’s favorite. Aloo is also a recipe saver sometimes. When your curries become salty, throw in some aloo to balance the salt as well as to increase the flavors. And, at every home, we usually stock potatoes that our vegetable basket will never run out of aloo.
Anyways, coming to the recipe, stuffed parathas are always a hit at every home. They are so flavorful and every bite of paratha along with some soft makhan is sure to blow your taste buds. It is the best brunch recipe. Why I say brunch is that it also keeps you fuller for long.
Aloo paratha is a popular stuffed paratha recipe from the land of flavors – Punjab! Though only mild spices are added to mashed potatoes, they bring out so many flavors in the parathas. Aloo parathas are perfect for breakfast, lunch or dinner. They can be had anytime of the day or even throughout the day.:p
Aloo paratha is made with unleavened wheat dough. The key for getting soft parathas is to knead the dough nicely and also, cooking the parathas play a major part. Always cook them on a hot tawa. Hot stuffed aloo parathas with some soft butter and seasoned curd – now, can something beat this super-delicious combo?!
Now, that’s the reason for you to make these yummy parathas immediately. Have these hot aloo parathas with some butter and seasoned curd or pickle along with some hot chai for a perfect meal on a rainy morning. I think I might be the one to repeat this recipe before you all because writing the description made me crave for it.:p
Anyways, enjoy them with your entire family! Stay safe, stay healthy! Happy cooking and eating! Also, while you are here, checkout my other paratha recipes too and enjoy having a delicious meal everyday!
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
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Aloo Paratha
Ingredients
For the filling
- 2 medium potatoes, boiled and mashed
- 1 medium onion, finely chopped
- 1 green chili, finely chopped
- 5-6 cloves garlic, finely chopped
- 1 inch piece of ginger, finely chopped
- 1 tsp garam masala
- 1/4 tsp chaat masala
- 1/4 tsp amchur powder
- 1/4 tsp kashmiri chili powder
- 1/4 tsp carom seeds / ajwain
- handful of coriander leaves, finely chopped
- salt, as per taste
- 1 tbsp oil
For the dough
- 2 cups whole wheat flour
- 1 tbsp ghee
- salt, as required
- water, as required to form a smooth and soft dough
Instructions
To prepare the dough
- In a mixing bowl, add the dough, salt and ghee. Incorporate the ghee well with the flour.
- Add water as required and knead it well to form a soft and smooth dough.
- Cover the dough and let it rest for 15-20 minutes.
To prepare the filling
- Boil the potatoes using a pressure cooker and peel their skin. Mash the boiled potatoes with a fork.
- Chop the onions, ginger, garlic, green chilies and the coriander leaves.
- Add oil to a pan on medium heat and saute the onions, ginger, garlic and green chili until the onions turn translucent.
- Add the chopped coriander leaves and mix it well with the sauteed onions.
- Add this sauteed mixture along with carom seeds, garam masala, chaat masala and amchur powder to the bowl containing the mashed potatoes and mix well.
- Add the kashmiri chili powder and mix well with your hands or using a spatula.
- Divide the filling it into 6 equal portions. Set aside until further use.
To prepare aloo paratha
- Divide the dough into 6 equal portions.
- Take one portion and roll it into a thick disc.
- Place one portion of the filling in the rolled disc and bring all the edges together to seal it.
- Roll the stuffed dough ball carefully using a rolling pin to form a disc.
- Heat a tawa and cook the paratha on a medium flame.
- Smear some oil on both sides of the paratha and cook it evenly on both sides until golden-brown spots appear.
- Serve with seasoned curd and butter.
Notes
- Adjust the spice powders added to the filling according to your taste.
- Mash the potatoes well making sure there are no whole pieces of potato.
- Knead the dough well. For a soft paratha, kneading the dough well plays an important role.
- While rolling the dough after placing the filling make sure not to press it. Roll the dough gently to form a disc. Otherwise, the filling might come out.
- Once the stuffed dough has been rolled, cook it immediately.
- Ensure the tawa is hot while cooking the paratha to get soft parathas.
