Aloo Paratha

Aloo Paratha is an Unleavened, stuffed Indian Flatbread made using whole wheat flour and stuffed with potatoes and a few spices. A north Indian delicacy but now enjoyed across the globe. Pair it with a dollop of butter, tangy pickles, or creamy yogurt, it’s a dish that is comforting and satisfying. 

Aloo Paratha is generally enjoyed in breakfast or lunch. It also goes well in lunch boxes or is simple grab and go food for all ages. 

I learned this dish from my mother. The key to making this simple yet flavour-packed is in the dough as well as the stuffing. 

Ingredients for Aloo Paratha

Dough – I have used whole wheat flour.

The dough needs to be soft but firm enough. For any stuffed parathas the dough should never be stiff. If the dough is soft but firm, it becomes easy for the stuffing to spread evenly and helps in easy rolling.

When the dough is soft, the stuffing is spread evenly and it also helps in puffing up the parathas. For us a good paratha or roti is the one which is puffed up and has its 2 layers separate.

The next main ingredient is the potatoes. Try to get starchy potatoes. Potatoes that release water are not good for the stuffing. Also try to have the potatoes at room temperature or they being completely cold. It is best idea to boil the potatoes the earlier day or at least 4-5 hours before so that they are at normal temperature when you stuff them. 

The next is to flavour the potatoes. Simple spices like coriander powder, cumin powder, Dry mango powder, garam masala, red chili powder, and salt are used. I like to use some fresh chopped coriander to add flavour and some green chilies for the kick. 

There are many variations to the masala but the above is the basic masala which is generally used by all. 

Accompaniments with Aloo Paratha

1. Any pickle just goes perfect with aloo paratha. Typically Aam ka achaar, mango pickle is served with Aloo Paratha. One can enjoy this with this Hari Mirch ke Tipore (Instant Green Chili Pickle)
2. A simple bowl of curd or raita goes well with this. I like to have this generally with Sweet curd, that is mitha dahi or with Pudina raita.
3. Chopped onion and chilies are also served along with aloo paratha. 

Pro Tips or my Mother’s Tip

My mother’s tip on making nice and fluffy paratha’s.

• Make a soft dough that is not too tight. It should be soft yet firm.
• The dough should be well kneaded.
• For Aloo Paratha or any stuffed paratha, it is best to first lightly stretch the stuffed dough ball in your hand so that the mixture is spread out evenly.
• The first cooking on the first side should be hardly 40-50 secs.
• Cooking on the second side should be for a min or two until the brown spots appear.
• Do not turn frequently
• Do not apply too much pressure while cooking. Gently cook it.

Aloo Paratha

Learn to make Aloo Paratha at home with this step-by-step guide. Soft dough, flavorful filling, and a cooking tip to get it just right!

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Course: Indian

Cuisine: North Indian

Keyword: Lunch Box, Paratha

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6

Author: Renu Agrawal-Dongre

Equipment

• Measuring Cups and Spoons
• Bowls
• Rolling Pin & Board
• Tawa/Griddle/Pan
• Roti Spoon To cook roti

Ingredients

Dough

• 2 Cups Whole wheat flour For making dough
• Water Room temperature
• Salt

Stuffing

• 3 Boiled Potatoes medium sized
• 1 teaspoon Amchur powder
• 1/2 teaspoon Red chilli powder
• ½ teaspoon green chilli chopped
• 1 teaspoon Jeera
• 1 teaspoon Jeera Powder
• 1 tablespoon fresh coriander chopped
• Salt to taste

Cooking the Paratha

• 1 cup dry whole wheat flour For rolling paratha’s
• 4 tablespoons Ghee For shallow frying paratha’s

Instructions

Making Dough

• In a large bowl add flour and some salt.
  2 Cups Whole wheat flour, Salt
• Knead it into soft but stiff dough using water.
  Water
• Let the dough rest for 30 minutes.

Stuffing

• In a bowl Mash the potatoes very finely (Tip: grate it, as then we do not have any big pieces)
  3 Boiled Potatoes
• Add the remaining ingredients and mix well.
  1 teaspoon Amchur powder, 1/2 teaspoon Red chilli powder, ½ teaspoon green chilli, 1 teaspoon Jeera, 1 teaspoon Jeera Powder, 1 tablespoon fresh coriander, Salt

Making Paratha

• Take a lemon size ball of dough and roll it around 2-3 inch diameter.
• Spread a drop of ghee (just dip your finger and spread it).
  4 tablespoons Ghee
• Take a little mixture of mash potatoes (around 1 tablespoon) and seal the dough from all sides.
• Roll into a ball, and Dip it into dry whole wheat flour.
• Now lightly press & stretch between your palms so that the potatoes evenly mix.
• Now roll the paratha gently to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required add dry whole wheat flour in between.
  1 cup dry whole wheat flour
• Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame. (Rolled side down)
• Flip it after a 40-50 seconds.
• Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
• Then apply a little ghee and cook for a min. Turn apply ghee and again cook.
  4 tablespoons Ghee
• Cook it until it is cooked on both sides.
• Serve it hot or store in a container using a clean muslin cloth.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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