Introduction: Aloo Paratha Recipe
Aloo Paratha Recipe, a universally beloved dish, holds a special place in North Indian cuisine, enjoyed throughout the day—be it for breakfast, lunch, or dinner. Even in South India, it has found its way into supper and dinner menus. This stuffed paratha is a popular Indian street food, particularly in the mornings.
What makes these whole wheat Punjabi Aloo Parathas so delightful is the soft and flavorful filling of potatoes, seasoned with lively spice powders and crisp onions. Green chillies add a kick to the stuffing, while amchur provides a delightful touch of tanginess.
To prepare Aloo Paratha Recipe, start by kneading a semi-stiff dough. For the stuffing, heat ghee in a pan, add cumin seeds, onions, green chillies, and mashed potatoes. Season with red chilli powder, coriander, and amchur powder. The stuffing is ready when Mix well.
To proceed, divide the dough, roll it into small rotis, place a portion of the stuffing in the center, seal, flatten, and roll into a paratha. Cook on a greased tava until golden brown spots appear.
Aloo Parathas are best served hot with pickles and curd, making for a satisfying meal. Punjabis particularly enjoy them with homemade safed makhan and a tall glass of lassi.
Ingredients: Aloo Paratha Recipe
For The Aloo Paratha Dough:
- 2 1/4 cups whole wheat flour
- 2 tbsp melted ghee
- Salt to taste
For The Aloo Paratha Stuffing:
- 2 1/2 cups boiled and mashed potatoes
- 2 tsp melted ghee
- 1 tsp cumin seeds (jeera)
- 1/2 cup finely chopped onions
- 1 tbsp finely chopped green chillies
- Salt to taste
- 1/2 tsp chilli powder
- 2 tbsp finely chopped coriander (dhania)
- 2 tsp dried mango powder (amchur)
Other Ingredients For The Aloo Paratha:
- Whole wheat flour for rolling
- 12 tsp ghee for cooking
For Serving With Aloo Paratha:
- Curd
Method: Aloo Paratha Recipe
For the Aloo Paratha Dough:
- Combine whole wheat flour, ghee, and salt in a bowl, and knead into a semi-stiff dough.
For the Aloo Paratha Stuffing:
- Heat ghee in a pan, add cumin seeds.
- When they crackle, add onions and sauté for 1-2 minutes.
- Add green chillies, sauté for another minute.
- Add potatoes, salt, chilli powder, coriander, and dry mango powder. Cook for 1-2 minutes, stirring continuously.
- Divide the stuffing into 12 portions.
To Make Aloo Parathas:
- Divide the dough into 12 portions, roll one into a 4” circle.
- Place a portion of stuffing in the center, seal, flatten, and roll into a 6” paratha.
- Cook on a tava with ghee until golden brown spots appear on both sides.
- Repeat for the remaining dough and stuffing.
- Serve hot with curd.
Nutrient Values (Per Paratha):
- Energy: 177 cal
- Protein: 3.3 g
- Carbohydrates: 22.6 g
- Fiber: 3.3 g
- Fat: 8.5 g
- Cholesterol: 0 mg
- Sodium: 7.5 mg
Aloo Paratha Recipe with Step-by-Step
Aloo Paratha Dough:
Ingredients:
- Whole wheat flour
- Melted ghee
- Salt to taste
- Water (as required)
Instructions:
- Take whole wheat flour in a deep bowl.
- Add melted ghee, salt to taste, and water as required. Knead into a semi-stiff dough.
- Punch and knead the dough till smooth.
- Set the kneaded dough aside.
Aloo Stuffing:
Ingredients:
- Boiled and mashed potatoes
- Melted ghee
- Cumin seeds
- Chopped onions
- Chopped green chillies
- Salt to taste
- Chilli powder
- Chopped coriander
- Dry mango powder or lemon juice
Instructions:
- Heat melted ghee in a deep non-stick pan.
- Add cumin seeds and let them crackle.
- Sauté chopped onions for 2 minutes.
- Add chopped green chillies and sauté for a minute.
- Add boiled and mashed potatoes, salt, chilli powder, chopped coriander, and dry mango powder. Mix well.
- The stuffing is now ready.
Making Aloo Paratha:
Instructions:
- Divide the stuffing and dough into 12 equal portions each.
- Roll a portion of the dough into a 4-inch diameter circle using a little whole wheat flour for rolling.
- Roll a portion of the stuffing into a ball and place it in the center of the rolled dough. Press lightly.
- Pull the sides to the center, seal tightly, and flatten the stuffed dough.
- Roll with a little flour into a 6-inch diameter circle.
- Heat a non-stick tava, place the rolled stuffed aloo paratha over it.
- When lightly cooked, flip the paratha and smear 1 tsp ghee over it. Let it cook.
- Flip again, smear more ghee, and cook until brown spots appear on both sides.
- Repeat with the remaining dough and stuffing to more parathas.
- Serve hot with fresh homemade curds or lassi and pickle.
- Aloo parathas can be enjoyed for breakfast, lunch, or dinner and can be paired with raita, pickle, or dal of your choice.
Conclusion: Aloo Paratha – A Culinary Symphony of North India
In essence, Aloo Paratha Recipe isn’t just a dish; it’s a journey through the heart of North Indian cuisine, offering a perfect blend of flavors and textures. Whether relishing it for breakfast, lunch, or dinner, paired with curd or lassi, this dish stands as a testament to culinary excellence.
FAQs About Aloo Paratha
Can Aloo Parathas be frozen for later consumption?
Absolutely! Once cooked, allow them to cool, stack with parchment paper in between, and freeze for up to a month.
What’s the key to achieving the perfect golden brown spots on Aloo Parathas?
Ensuring your tava is adequately greased and cooking on medium heat is crucial for that perfect texture.
Can I use a different type of flour for the Aloo Paratha dough?
While whole wheat flour is traditional, you can experiment with multigrain or gluten-free flours for a unique twist.
Any tips for making the Aloo Paratha dough extra soft?
Adding a bit of yogurt to the dough enhances its softness and gives a pleasant tangy flavor.
What are alternative stuffing options for Aloo Paratha?
Get creative! Cottage cheese, mixed vegetables, or even paneer can be delightful alternatives to potato stuffing.
