Aloo Paratha are an emblem of soulful Indian home cooking. Almost every home has their own unique recipe and technique for making this delicious North Indian stuffed flatbread at home.
Of all the stuffed breads India is famous for, Aloo Paratha is the one loved in every family kitchen.
Use a combination of wholewheat atta, chickpea flour, oil and ample water. dough for Aloo Paratha is soft, like that which is used for making naan or roti.
Ingredient for Aloo masala paratha:-
- 2 potato
- 1 tablespoon coriander leaves
- salt as required
- 1 tablespoon ghee
- 1/2 teaspoon red chilli powder
- 2 teaspoon onion
- 1/2 teaspoon garam masala powder
Ingredient for Aloo paratha Dough:-
- 2 cups wheat flour
- 2 tsp ghee/Oil
- ½ tsp salt
- 1 cup of water
Making Aloo Paratha:-
Step 1 Prepare the filling
To make delicious Aloo Paratha, boil the potatoes at least a few hours before you plan to make the parathas and mash them in a large bowl and cover and refrigerate.
Take them out from the fridge and add chopped onions, coriander leaves, salt, garam masala powder, and red chilli powder. Mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will fall out.
Step 2 Knead a soft dough and roll a chapati and fill with the stuffing
Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4-inch circles.
Add a spoonful of potato filling in the centre. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly.
It is very important to ensure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas. Seal the dough and round it with your fingers.
Now roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides.
Press very lightly so that the mixture does not come out of the dough. Than fry them till become golden on flat thawa using oil or ghee.
Step 3 Serve hot with curd, pickle and chutney
Serve piping hot with chilled yoghurt or pickle. You can also serve the aloo parathas with green chutney or coconut chutney or a light gravy. Ideally, a light potato shorba goes best with aloo ka paratha. You can also make quick onion-tomato-green chilli raita that tastes amazing with this paratha.