Aloo Paratha
Aloo Paratha Breakfast Recipe is a perfect option for your lazy Sundays or Holidays. These Aloo Parathas taste of nostalgia and are extremely simple to make when you’re planning on a healthy, homely and wonderful breakfast.
Hi everyone! Happy Sunday. Hope your week was great. Mine too. This whole week was rainy and was irritating for so many but for few it was exciting. I fall under second category.
So, most of these days, my breakfast is a Variety of Parathas with Aam ka Achar (Mango Pickle) and Garma Garam Adarak wali Chai. Being a pure Gujarati I love Thepla and plain salted Parathas but my love for Aloo Parathas began after my marriage. Few days after my marriage when I officially started cooking in my own new kitchen my mother in law asked me to make Aloo Parathas for everyone but I really didn’t know how to make perfect ones but still I tried and finally I made them for everyone.
A journey of perfection!
You must be thinking that I had completed my task perfectly but actually it was not. It took another few year when I feel that now my task is completed as I can cook Aloo Parathas with so many different variations. Now I understand that its not oil or Ghee which makes the Parathas tasty but the stuffing which is the essence of the Aloo Paratha and how you bind the stuffing with dough tactfully so that your stuffing of the Parathas should not peep out even a bit.
I am quite happy to share this recipe of my version of Aloo Paratha with you guys as it will be useful to those who love them immensely but could not perfected the art of cooking Aloo Parathas. My son and hubby have been after me for months asking that why don’t I share my fail-safe Aloo Paratha Recipe, well so this is for them.
My Secret Aloo Paratha Recipe
My Aloo Paratha Recipe is nothing fancy, it’s a common and simple recipe which is made in every Indian home. Just mix some boiled mashed potatoes with spices and then stuffed in the dough, which is then rolled and pan-fried in Ghee or Butter. Every home has its own Paratha Recipe. Some people like to temper the mashed potatoes with Cumin, Ginger and Garlic first and then add Spices.
Few people grate the boiled Potatoes first for more smooth texture, but I just go the traditional way so I straightaway added all the Spices to the mashed Potatoes, roll them as thin as possible and pan fried. Basically, you need to have some basic knowledge of measurements and tastes that’s it.
What to Serve with Aloo Paratha
- Aloo Paratha can be accompanied with Plain Curd or any Raita.
It goes well with Mango Pickle, Lemon Pickle or Chilli Pickle too.
- Homemade Butter can also be served with Aloo Paratha.
Any Gravy Sabji or Dal Makhani or the tasty Chana Masala also perfect accompanied with this Parathas.
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Or Even You can serve this Parathas without any side hero.
- We love serving this Aloo Paratha with Green Chutney or Killer Red Chutney too. Yum! These Chutney Recipes pair really well with Aloo Parathas.
- Its best option for Tiffin Box Recipe because it tastes so delicious even after cooling.
Tips to Make a Perfect Aloo Paratha
- Whenever you boil potatoes always take same size potatoes (for even cooking) and add some salt (salt prevent breaking of potatoes) and cook them till they are softened well and fork-tender. For pressure cooking, cook for 1 whistle on a high flame and 2 whistles on a low flame (for medium size potatoes).
- The boiled potatoes should be mashed very well. There should not be any lumps or small pieces in it so that the Aloo Parathas do not break while rolling.
- While kneading the dough use either Oil or Ghee. Adding either of them makes the Aloo Parathas mouth melting. To make the Vegan Aloo Paratha, use oil to knead the dough and also to roast the Aloo Parathas.
- Make dough balls smaller than stuffing balls so your Aloo Parathas become softer and mouth melting only because of more Aloo stuffing.
- Roll the dough and make thin roti and apply oil/ghee and spread with hand evenly and also sprinkle some flour evenly and then put stuffing and seal properly and finally roll it thin.
- This is the Most Important Tip of Aloo Paratha for those whose stuffing came out from dough and stuck into Chakla Belan.
- While roasting these Parathas keep the flame medium-high. If the heat is low, then Parathas absorb more oil and ghee and become too much oily. You can always adjust the flame when cooking Aloo Parathas.
Just Remember – Making Perfect Aloo Paratha at home takes some practice and patience. Also just follow our tips and do few tries, and you’ll be making them like a pro!
Aloo Paratha Recipe
Aloo Paratha is a perfect indian breakfast, it is actually a wheat flatbread which is stuffed with Spicy Potato stuffing. It is generally enjoyed with yogurt, butter or pickle. It is also fit for the lunch or dinner so this Aloo Parathas are legendary in every Indian kitchen.
[cooked-sharing]
In a bowl take Whole Wheat Flour (Atta).
Add salt, Ghee/Oil and mix it properly.
Add Slowly water as per requirement and bring the mixture together and knead into a smooth dough.
Apply Ghee/Oil on the dough and cover and keep the aside for 10-15 minutes.
First boil the potatoes and peel them and then mash them with a potato masher or hands.
The potatoes should be mashed very well. There should be no lumps or small pieces in it.
Now add the chopped Onions, Roasted and roughly crushed Coriander Seeds, Roasted and roughly crushed Carrom Seeds, Roasted Cumin Powder, Black Pepper Powder, Black Salt, Fresh Grated Ginger, Kashmiri Red Chili Powder, Finely Chopped Green Chilies and Fresh Coriander leaves.
Mix all the spices with the mashed potatoes very well. Check the taste and add more salt or chili as per your taste.
Make equal size balls from stuffing and keep aside.
Pinch a small ball dough and dust with some flour and roll and flatten it as thin as possible.
Apply some Ghee/Oil on it and sprinkle some flour and spread evenly with hands.
Place the potato stuffing in the center and take the edge and start pleating as well as bringing the pleats in the center. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.
Press the pleats from center. Sprinkle some flour and roll Aloo Paratha as thin to about the same size as that of a Roti.
On a hot Tawa (skillet or griddle) place the rolled Paratha.
When the base is partly cooked, flip the Aloo Paratha and spread some ghee/oil on the partly cooked part.
Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the Paratha.
Spread some ghee on this side too. Flip again once or twice till both the sides of Aloo Paratha are cooked properly.
Press the edges of Paratha with a spatula so that they are roast well. As some time, the Paratha edges are not cooked well.
Make all Aloo Paratha this way and stack them up in a Roti basket or casserole.
You can also serve the Aloo Paratha directly from the tawa (skillet) straight in the serving plate. Serve some extra butter on the top, along with pickle or yogurt or sabji.
Ingredients
Directions
In a bowl take Whole Wheat Flour (Atta).
Add salt, Ghee/Oil and mix it properly.
Add Slowly water as per requirement and bring the mixture together and knead into a smooth dough.
Apply Ghee/Oil on the dough and cover and keep the aside for 10-15 minutes.
First boil the potatoes and peel them and then mash them with a potato masher or hands.
The potatoes should be mashed very well. There should be no lumps or small pieces in it.
Now add the chopped Onions, Roasted and roughly crushed Coriander Seeds, Roasted and roughly crushed Carrom Seeds, Roasted Cumin Powder, Black Pepper Powder, Black Salt, Fresh Grated Ginger, Kashmiri Red Chili Powder, Finely Chopped Green Chilies and Fresh Coriander leaves.
Mix all the spices with the mashed potatoes very well. Check the taste and add more salt or chili as per your taste.
Make equal size balls from stuffing and keep aside.
Pinch a small ball dough and dust with some flour and roll and flatten it as thin as possible.
Apply some Ghee/Oil on it and sprinkle some flour and spread evenly with hands.
Place the potato stuffing in the center and take the edge and start pleating as well as bringing the pleats in the center. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.
Press the pleats from center. Sprinkle some flour and roll Aloo Paratha as thin to about the same size as that of a Roti.
On a hot Tawa (skillet or griddle) place the rolled Paratha.
When the base is partly cooked, flip the Aloo Paratha and spread some ghee/oil on the partly cooked part.
Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the Paratha.
Spread some ghee on this side too. Flip again once or twice till both the sides of Aloo Paratha are cooked properly.
Press the edges of Paratha with a spatula so that they are roast well. As some time, the Paratha edges are not cooked well.
Make all Aloo Paratha this way and stack them up in a Roti basket or casserole.
You can also serve the Aloo Paratha directly from the tawa (skillet) straight in the serving plate. Serve some extra butter on the top, along with pickle or yogurt or sabji.
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