Aloo Paratha – Potato Stuffed Indian Bread2015-05-05
- Yield : 200 gms
- Servings : 2
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
Aloo Paratha can be served as a breakfast or as brunch. When my son was in primary school, I use to make it for his lunch box atleast thrice a week. When he grew up, Aloo parathas became staple on Sundays in our household. This recipe is very flexible and the stuffed aloo mixture can be made as per your tastes. I sometimes add shallow fried onions to it too. A recipe from Punjab, these parathas are enjoyed best with a huge dollop of home made butter (makhhan) on top of parathas along with a huge glass of sweet lassi.
Add one tsp kasoori methi to the aloo mixture to make the parathas tastier.
Aloo Paratha is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India. Aloo (potato) stuffed Parathas are basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Usually butter or chutney is served with Aloo Paratha and in rural parts of northern and western India, lassi is served along with it.
- Potatoes 4 Medium Sized
- Whole Wheat flour 2 Cups
- Green Chilies 2 Deseeded and finely cut
- Garam Masala 1/2 Tsp
- Dried Mango Powder (Amchur Powder) 1 Tsp
- Coriander leaf 3 Tbsp Finely chopped
- Salt to taste
- Ghee for roasting Parathas
In a bowl take the whole wheat flour, add 1/2 Tsp salt, 1 Tsp ghee or oil and knead it to make a soft smooth dough. Cover and keep aside.
Boil, peel and mash the potatoes, add garam masala, amchur powder, green chillies, coriander leaves, kasoori methi (use 1 tsp for tastier parathas), salt and mix well. Taste the mixture and adjust the spices/salt to suit your taste.
Make equal sized dough balls and keep aside. Also make balls of the mashed potato mixture.
Take a dough ball, roll and flatten it into a small circle. Keep the potato ball in the center of the rolled dough and pinch the corners, pleat and join the ends to keep the potato stuffing in the center.
Press down the filled dough lightly and roll carefully to make a thick round paratha.
On a hot griddle place the rolled paratha. drizzle ghee on the sides. Flip after it firms up a bit and let the paratha cook on both the sides. Remember to keep the heat on medium. High heat will burn your parathas.
Good parathas are crisp on the outside and soft inside. Serve them hot.
Serve these tasty Aloo parathas with a knob of butter and Chutney, Dahi, Sauce or Pickle.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.