Aloo Paratha/ Whole wheat bread stuffed with spicy potato mixture

Aloo paratha is a whole wheat bread stuffed with spiced potato mixture. Potato mixture can be altered as per your liking. It is one of the most popular recipe from Punjab/North India. You can have it at any time of the day, for breakfast, lunch or dinner.

These parathas taste best when served hot with curd/yogurt, butter, pickles or coriander/mint chutney.

Cuisine: Indian, North Indian, Punjabi

Recipe Type: Breakfast, Lunch, Dinner

Author: Rateka

Aloo paratha

 

Prep time: 30 mins

Cook time: 15 mins

Serves: 10-12 parathas

INGREDIENTS:

For Wheat Bread:

  • 2 cups whole wheat flour
  • 2 tablespoon oil
  • Salt to taste
  • 3/4th cup of water

For Stuffing:

  • 4-5 small-medium sized boiled and mashed potatoes
  • 2 finely chopped green chillies
  • 1 medium-sized onion finely chopped
  • Cilantro/coriander leaves finely chopped
  • Salt to taste
  • Red chilli powder-1 teaspoon
  • Cumin powder-1/2 teaspoon
  • Amchur /Dry mango powder-1 teaspoon
  • Garam masala-1/2 teaspoon

METHOD:

  • Wash and take the potatoes in cooker to boil. Add enough water so potatoes gets submerge in the water. Cook it for 3-4 whistles on medium heat. The number whistles may vary on the size and type of potatoes.
  • Let the pressure go down by itself, then open the lid. Remove the potatoes, peel the once they are cool to touch.
  • Mash the potatoes well using masher. Add salt, garam masala, red chili powder, cumin powder, amchur, chillies, onions, cilantro. Mix well and keep aside.
  • Now let’s make dough for paratha. Take wheat flour, salt and oil in a bowl. Mix using fingertips. Add little water at a time and start kneading the dough.
  • Make soft and smooth dough. Cover with clean kitchen cloth and let it rest for 10-15 mins.
  • Using your palms, divide dough into 10 equal portions, make smooth ball and then flatten it out. Also divide the potato stuffing into 10 portions.
  • Now take one flatten dough ball, dip it into dry flour and roll into 3-4 inch circle using rolling-pin and board.
  • Put one potato ball in center, gather all the edges and pinch it into the center to seal properly.
  • Flatten with  your hands gently and again dip into dry flour and roll gently into 6″ round.
  • Heat the taw/griddle on medium heat, once hot place the rolled paratha on it and cook for few seconds till you see few bubble on top.
  • Flip it and let other side cook in the same manner. Apply some oil on the top and cook it by gently pressing using spatula.
  • Again flip, apply some oil and cook both sides properly.
  • Serve hot with a dollop of butter, yogurt and pickle of your choice.

TIPS:

  • Let the stuffing cool completely before you start rolling parathas
  • Chop onions, cilantro and chillies finely, else it will be difficult to roll parathas
  • Mash potatoes well. Don’t keep big chunks of potatoes otherwise it will be harder to roll parathas.

 

 

 

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