Aloo Paratha is an Indian flatbread recipe made with spiced potatoes, served with Indian pickle and curd
Table of Contents
Aloo Paratha is a North Indian flatbread made with wheat flour and has a stuffing of spiced potatoes.
It’s consumed as a breakfast dish in the north of India, but it can also be a lunch or a dinner idea.
The spices used in the potato stuffing vary from state to state depending on the spices popular in that region.
People commonly serve it with white butter on top of the hot paratha, pickle on the side, and a cup of curd.
Ingredients for Aloo Paratha
Wheat Flour – We use wheat flour to make bread or roti. For the dough, the combination of wheat flour to water is 2:1. So for every 2 cups of wheat flour, you will be 1 cup of water to make the dough.
For the spiced potato filling
- Potatoes – 3 or 4 medium to large sized.
- Spices – turmeric powder, fennel powder and salt. – 1 teaspoon each
- Coriander leaves – handful, finely chopped
- Green chillies – 1-2, finely chopped
- Onion – a small one diced, but this is optional.
How to make the most delicious aloo paratha?
Making the potato stuffing
Wash your potatoes thoroughly and cut them into halves. Place them in a small pressure cooker with 1/2 cup of water at the bottom. Close the lid and place the pressure valve. Allow for 2 whistles to pass and then simmer to the lowest flame. Let us cook on this low flame for 5 minutes. Turn off the cooker and allow the pressure to come down naturally.
Once the pressure of the cooker has come down, open the lid and remove the potatoes from the cooker. Peel the skin once you are able to handle the heat of the potatoes. Add the peeled potatoes to a bowl and mash them.
You can now add the spices – turmeric powder, fennel powder, salt, coriander leaves and green chillies. Give all the ingredients a good mix. Your potato stuffing is ready.
Portion them out and roll them into equal sized ball and keep aside.
Kneading the dough
Meanwhile, let’s prepare the dough. Take 2 cups of wheat flour in the large bowl. Add 1/2 tsp of salt and mix it well through the flour. Add a little water and start bringing the flour together with the water. Slowly add the rest of the water until the dough starts coming together. You’ll be tempted to add all the water at once, but I would suggest that you don’t – it will become one giant sticky mess.
Knead the dough until there are no cracks, and it is a smooth ball. Cover the dough and keep aside to rest for at least 30 minutes.
(Kneading the dough will take time. The longer you take the knead the dough, the softer your parathas will be. It’s worth the effort)
Rolling out the parathas
Take a small ball of dough – larger than a lemon but smaller than a tennis ball. Roll the dough between your palms until it’s a smooth ball. Dip the ball and flatten it on a plate of flour on both sides.
Start rolling out the dough. Once it reaches about 6-7 inches wide, take one ball of potato stuffing and place it inside the dough. Close the potato filling by stretching the edges of the dough and bringing them together on top until the filling is covered and encased in the dough. Pinch off any excess dough and keep aside.
Flatten this dough and dip it in flour once again on both sides. Gently roll out the dough all thin as you can. Keep sprinkling dough when you find dough sticking when rolling out.
Do this for the rest of the dough and potato fillings.
Cooking the parathas
Place a griddle on heat and allow it to warm up. Once the pan is hot, lower the flame and place on the rolled out aloo parathas. Flip the paratha after 20-30 seconds. You should see a few brown spots. Add a teaspoon of ghee to the top of the paratha that has the brown spots.
Flip the paratha again and you’ll see the aloo paratha smoke up – that’s the ghee that creates the smoking effect.
Smear some more ghee on the other side and flip it again so that both sides are smothered in ghee and cooked thoroughly. Once you see dark brown spots, it’s time to take it off the griddle.
Repeat the process for the rest of the rolled out parathas.
Serving Suggestions
The best accompaniment to aloo paratha is pickle, butter and curd.
Storage and Shelf Life
You can store aloo paratha is a casserole to keep it warm. It’s best to wrap it in a white muslin cloth so that it can absorb excess moisture.
Aloo paratha makes for a brilliant lunch box dish. It tastes great even when it’s cold. The more ghee you add, the longer the shelf life of the aloo paratha.
If you are looking for more Paratha Recipes, please click here to find the recipe you are looking for.
Please do follow me on Instagram and Facebook and do subscribe to my channel on YouTube. Thank you so much!
Recipe
Aloo Paratha
Ingredients
- 3-4 Potatoes medium sized
- 1 tsp Fennel seeds
- 1 tsp Turmeric Powder
- ½ tsp Salt
- Coriander, chopped handful
- 1-2 Green Chillies finely chopped
- 1 small Onion, finely chopped (Optional)
- 2 cups Wheat Flour roughly 400g
- 1 cup Water for the dough
Instructions
Prep Work
- Wash the potatoes and dice them in 4 chunks. Place them in a pressure cooker with half a cup of water and a teaspoon of salt.Pressure cook the potatoes for 3 whistles, lower the flame and allow to cook for another 2 minutes. Turn off the heat and allow the pressure to release naturally.
- Meanwhile, take wheat flour or atta in a large basin. Sprinkle ½ tsp salt and mix it in the flour.
- Add water gradually and bring the dough together. Knead the dough until you have a smooth dough. This process will take 7-10 minutes to complete. The longer you knead, the smoother and crack free your paratha will be.
- Cover the dough and let it rest for the minimum of 30 minutes.
Making the potato stuffing
- Remove the potatoes from the cooker and peel them. Add them to a bowl and mash until they are smooth.
- Now, add the spices and herbs – fennels seeds, turmeric powder, coriander leaves, green chillies and salt. Mix the potato well with the ingredients you've added just now. Do a taste test to make sure the salt levels are up to your liking.
- Roll the potato mixture into equal sized balls. They should be bigger than a lemon (limes) and smaller than a tennis ball. Keep aside. Now let's get the dough ready and roll out the parathas.
Rolling out the parathas and cooking them
- With the rested dough, make 10 equal sized balls and keep aside.
- Flatten the ball into a plate of wheat flour and coat on both sides. Roll it out until it's the size of a normal coaster.
- Take one of the potato balls and place it in the center of the flattened dough. Close the dough over the potato stuffing and pinch it shut. You can remove any excess dough.
- Flatten it again into the plate of flour on both sides and now, roll it as thin as possible. Repeat this process for the rest of the dough and potato balls.
- Place a griddle or tawa on low-medium heat. Place a rolled out paratha on it and cook until you the edges cooked. Flip the paratha and wait until you see brown spots. Smear some ghee on top of this surface and wait for the other side to cook.
- Flip once again and smear ghee. You will see smoke rise from the bottom part of the paratha. That is normal, and it happens because of the ghee. (If you don't see brown spots on this side, flip it back to ensure that the paratha is cooked. )
- You can now flip again and allow it cook for another 10 seconds. Take the aloo paratha off the flame and into a casserole lined with muslin cloth.
- Repeat the process for other rolled out parathas.Your Aloo Parathas are ready! Aloo parathas pairs very well with pickle, curd and just plain butter.
