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
Prep time: 30 mins
Cook time: 15 mins
Serves: 10-12 parathas
For Wheat Bread:
- 2 cups whole wheat flour
- 2 tablespoon oil
- Salt to taste
- 3/4th cup of water
- 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
- 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.
- 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.