Aloo Paratha is an Indian comfort food, perfectly spiced, golden-brown parathas stuffed with a flavorful potato filling. Learn how to make these yummy Indian stuffed flatbreads step by step. It’s time to make your taste buds happy!
Aloo Paratha Recipe:
Ingredients for paratha:
For the dough:
3-4 cups whole wheat flour
1 teaspoon Salt
Water, as needed
For the filling:
½ tablespoon oil
5-6 medium-sized potatoes, boiled and mashed/grated
1 small onion, finely chopped
1 green chilies, finely chopped (adjust to taste)
1 inch grated ginger
¼ teaspoon cumin seeds
2 teaspoons cumin-coriander powder
½ teaspoon turmeric powder
½ teaspoon garam masala
3 teaspoons red chili powder (adjust to taste)
½ teaspoon amchur (dried mango powder)
Salt, to taste
Fresh coriander leaves, chopped
For cooking:
Ghee or oil, as needed
Instructions:
Preparation:
Boil the potatoes until they are fully cooked. Peel and grate them thoroughly. Set aside.
Finely chop the onion, green chilies, and coriander leaves. Grate the ginger. Keep aside.
Making the Dough:
In a large mixing bowl, combine the whole wheat flour and salt.
Slowly add water, a little at a time, and knead the flour to form a smooth dough. The dough should be soft but not sticky. Cover and let it rest for at least 15-20 minutes.
Making the Filling:
Heat oil in a pan over medium heat. Add cumin seeds and allow them to sizzle.
Add green chili and then grated ginger. Stir it well. Then add chopped onion, sautéing until it turns translucent.
Gradually, add cumin-coriander powder, turmeric powder, 1 ½ teaspoon red chili powder, garam masala, and salt to taste. Stir well to combine.
In a separate bowl, grate the potatoes. Once the onion mixture is cooled combine it with the grated potatoes along with amchur powder, chopped coriander leaves, another 1 ½ teaspoon red chili powder, and salt to taste. Mix well to form a uniform mixture. Adjust seasoning to taste.
Making the Parathas:
Divide the dough into equal-sized portions and roll them into smooth balls.
Take one dough ball and flatten it slightly. Dip it into dry flour and roll it into a small circle, about 4-5 inches in diameter.
Place a small ball-sized prepared potato filling in the center of the rolled-out dough.
Bring the edges of the dough together to cover the filling and seal them properly. Press down gently to flatten the dough.
Dust the stuffed dough ball with dry flour and roll it out carefully into a circular paratha, about 6-7 inches in diameter. Ensure the filling doesn’t come out.
Heat a tawa or griddle over medium heat. Once hot, place the rolled-out paratha on it.
Cook for about a minute, then flip it over. Spread some ghee or oil on the cooked side.
Cook the other side until golden brown spots appear, then flip again and spread some ghee or oil on this side too.
Press the edges gently with a spatula to ensure even cooking.
Once both sides are cooked well and golden brown, remove the paratha from the tawa and place it on a plate.
Repeat the process with the remaining dough balls and filling.
Serving:
Serve the hot aloo parathas with tomato ketch, yogurt, pickle, or any chutney of your choice.
