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.
One Comment
Preeti Lal
Posted on: August 26, 2020Thank u so much Janki.
Hope you enjoyed it.