Aloo Paratha is a beloved Indian unleavened flatbread stuffed with a flavorful mashed potato filling. This traditional dish combines the heartiness of boiled potatoes with a blend of aromatic spices like ginger, green chilies, turmeric, and garam masala, all enveloped within a tender, crispy wheat flour crust. It’s a versatile and satisfying dish, perfect for breakfast, lunch, or dinner, often enjoyed with a side of cooling yogurt or zesty pickle. Whether relished on its own or paired with accompaniments, Aloo Paratha offers a delightful culinary experience that showcases the rich and diverse flavors of Indian cuisine
Ingredients:-
For Aloo Stuffing
- 350 grams of Boiled Potatoes
- 1 tablespoon Minced Ginger
- 2 Green Chilies
- ¼ teaspoon Ajwain (Carom Seeds)
- ½ teaspoon Turmeric Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Garam Masala
- ½ teaspoon Chaat Masala
- Salt (to taste)
- ½ teaspoon Cumin Powder
- ½ teaspoon Chili Powder
- Coriander Leaves
- 2 pinches Asafoetida (Hing)
For Paratha
- 2 cups Wheat Flour
- Salt (to taste)
- 1 tablespoon Oil
- 1 & ½ cups Water
Step-by-step instructions to prepare aloo paratha
Preparation:
Aloo Stuffing:
- In a bowl, mash the boiled potatoes thoroughly.
- Add minced ginger, chopped green chilies, ajwain, turmeric powder, coriander powder, garam masala, chaat masala, salt, cumin powder, chili powder, coriander leaves, and asafoetida. Mix well, and set aside.
Paratha Dough:
- In another bowl, combine wheat flour, salt, and oil.
- Gradually add 1 & ½ cups of water, mixing to form a smooth dough.
Making Parathas:
- Divide the dough into medium-sized balls.
- Method 1: Dust some flour on a flat surface and roll out a ball into a chapati-sized circle. Place a portion of the aloo stuffing in the center, cover it with another rolled-out dough circle, seal the edges, and gently roll it out again.
- Method 2: Dust flour on a surface, roll out a round dough, place the stuffing in the center, fold and flatten the dough, and roll it out evenly.
Cooking:
- Heat a pan and place the prepared paratha on it. Flip it after a minute.
- Spread ghee (clarified butter) over the paratha. Once it begins to puff up, cook for another minute until both sides are golden brown.
Serving:
- Your delicious Aloo Paratha is ready! Serve it hot with yogurt or pickles.
Enjoy your flavorful Aloo Paratha!
Conclusively, Aloo Paratha encapsulates the essence of comfort food with its tantalizing blend of spices nestled within a soft, golden crust. Its simplicity in preparation belies the depth of flavors it offers, making it a cherished favorite across households. Whether enjoyed hot off the griddle or packed for a flavorful on-the-go meal, this dish stands as a testament to the culinary heritage of India, bringing together generations through its delightful taste and timeless appeal.
Flavorful Aloo Paratha: A Spiced Potato-Stuffed Flatbread Recipe
Ingredients
For Aloo Stuffing
For Paratha
Instructions
Aloo Stuffing
In a bowl, mash the boiled potatoes thoroughly.
Add minced ginger, chopped green chilies, ajwain, turmeric powder, coriander powder, garam masala, chaat masala, salt, cumin powder, chili powder, coriander leaves, and asafoetida. Mix well, and set aside.
Paratha Dough:
In another bowl, combine wheat flour, salt, and oil.
Gradually add 1 & ½ cups of water, mixing to form a smooth dough.
Making Parathas:
Divide the dough into medium-sized balls.
Method 1: Dust some flour on a flat surface and roll out a ball into a chapati-sized circle. Place a portion of the aloo stuffing in the center, cover it with another rolled-out dough circle, seal the edges, and gently roll it out again.
Method 2: Dust flour on a surface, roll out a round dough, place the stuffing in the center, fold and flatten the dough, and roll it out evenly.
Cooking:
Heat a pan and place the prepared paratha on it. Flip it after a minute.
Spread ghee (clarified butter) over the paratha. Once it begins to puff up, cook for another minute until both sides are golden brown.
Serving:
Your delicious Aloo Paratha is ready! Serve it hot with yogurt or pickles.
