Aloo Paratha is A fluffy and soft unleavened Indian bread, with the flavourful stuffing of spicy aloo (potato) and onions and the totally droolicious homemade ghee on top or with the tangy sweet home made curd with the spicy achaar… this is a total justice to my palete and I am sure to many others’ too.
Aloo Paratha is one of the most famous breakfast items served in north India, especially in Punjab. I guess it would be right enough to say that this delicacy has now travelled globally. Aloo paratha is enjoyed greatly not only in India but all over the world.
It is such a soul satisfying food. Its one heavy meal too. Therefore, in north India, especially in Punjab, the aloo paratha is served with a glass full of lassi/chachh (buttermilk), as it helps in digestion.
Its side accompaniments can be simple Desi Ghee (clarified butter), makhan (homemade butter) or market bought butter. One can just have plain curd with it or a lavish raita. And then there’s the achaar or pickle or some even enjoy green chillies, onions and papad with it.
Making Aloo paratha is an art in itself. To stuff the boiled and mashed potatoes, flavoured with Indian spices, fresh coriander and green chillies, inside the unleavened whole wheat flour well kneaded dough, is not very easy. But with practise, and a few important tips, it can be learned easily. Once you get the hang of it, you are going to enjoy making these yummylicious aloo parathas. Believe me, when these stuffed aloo parathas, fluff up nicely on the hot tawa, you get a feeling of a great victory. 😊 To be able to make stuffed aloo paratha, without the stuffing falling out of it, is a job well done.
Preparations for ALOO PARATHA
There are two main preparations required for making Aloo paratha.
1. Whole wheat flour dough – It makes the outer covering of the Aloo parathas. Whole wheat flour is kneaded well using water. It is very important to knead the dough nicely to a proper consistency; neither too much stiff or hard nor too loose. In both these cases, the Aloo parathas can become either very hard or the stuffing will fall out.
2. Aloo (potato) stuffing – The stuffing that goes inside the Aloo paratha, will have aloo (potatoes ) off course and a few other ingredients also. Here I will tell you what I use in the stuffing of the Aloo parathas and also a few other options as well.
Aloo Paratha Recipe Video
IMPORTANT TIPS for making Aloo Paratha
For Aloo paratha, dough is made of wholewheat flour. The dough is kneaded using enough water to get a soft yet pliable dough.Sometimes, oil or ghee (clarified butter) is also added in the dough while kneading it, so that it remains very soft.Also, it is important to rest the dough for at least 20 min, after kneading. This relaxes the gluten content and after this it is much easier to roll and give it a perfect shape.
The potatoes used for making Aloo parathas are boiled first. The potatoes should be boiled to the point that they are soft enough to be mashed nicely. It’s important not to over boil them, as then, they tend to be very mushy and will not be stuffed nicely in the parathas. If they will be underboiled then obviously they will remain uncooked.
The important TIP here is that, never ever mash hot potatoes for aloo paratha. Let the boiled potatoes cool down a bit. Then make sure there is no water around or on them, and then mash the potatoes.
Before adding the spices, one important point or TIP to keep in mind is that, the mashed potatoes should be completely cooled down. If the spices and especially salt is added to the hot or warm mashed potatoes then the stuffing becomes moist and that will lead to the breaking of aloo paratha and the stuffing falling out of it.
There are some extra ingredients that can be added to the mashed potatoes to enhance the taste of the aloo paratha. These include, finely chopped green chillies, finely chopped green coriander leaves and dill leaves, finely chopped onion, boiled peas, grated carrots and crushed ginger.
For Aloo paratha, accompaniments are very important too. Plain curd or spiced raita, pickles, desi ghee or homemade butter (makhan), lassi (buttermilk) and green chillies; pick anyone of these to eat with your aloo paratha, and your meal is complete.
Some other simple and delicious recipes are;
- Aloo puri recipe/masala aloo puri
- How to make Butter Naan/Naan/Garlic Naan
- Besan ki barfi
- Tutti Frutti Biscuits
- Whole wheat flour – 2 cups
- Oil – 2 tsp
- water as required
- Potato – 6-7 medium, boiled
- Chopped onion – 1/2 cup
- Chopped coriander – 1/4 cup
- Grated ginger – 1 inch
- Roasted jeera(cumin) powder – 1tsp
- Ajwain (carom seeds ) – 1 tsp
- Amchoor (dry mango powder) – 1 tsp
- Red chilli powder – 1/2 tsp
- Garam masala – 1/2 tsp
- Salt to taste
1. Let’s start the recipe for aloo paratha. Take the whole wheat flour in a big bowl or plate.
2. Add 2 teaspoon refined oil to it.
3. Make a well in the center and add water for kneading the dough. Do not add a lot of water altogether, or else the dough will be very loose.
4. Now bring the flour together using your hands and knead the dough. Use the water as and when required.
5. Knead the dough well and keep it covered for resting, at least for 20 min.
6. Take boiled potatoes.
7. Mash them using fork, hands or a potato masher. There should be no lumps left. Let them cool off completely.
8. Add finely chopped onions, fresh coriander and grated ginger.
9. Add red chilli powder, roasted cumin powder, amchur (dry mango) powder, ajwain (carom seeds), garam masala and salt to the mashed potatoes mixture.
10. Mix everything nicely and prepare the stuffing for aloo paratha.
11. Take a small ball of the dough and using fingers and palm flatten it a little.
12. Put some mashed potato stuffing in it.
13. Seal it properly and again using hands press it little and make a small round. Take out the extra dough from it.
14. Now roll out the paratha on a rolling board.
15. Put it on a hot tawa (girdle) and roast it from one side.
16. After, it is roasted a little from the first side, flip over the aloo paratha and roast it from the other side too.
17. Add some desi ghee (clarified butter) or oil on the first side of the aloo paratha.
18. Again, flip the aloo paratha, and now put the ghee on the other side of the paratha too.
19. Now, by flipping the paratha on the tawa, roast it nicely from both the sides. Also , press lightly in between and the Aloo paratha will fluff up.
20. Once done, take it out in a plate and serve with curd, homemade white butter, buttermilk, pickle or green chillies.