Aloo Paratha Recipe How To Make Easy Way
Welcome to our kitchen where we're diving into the delightful world of Aloo Paratha Recipe a beloved Indian flatbread stuffed with spiced mashed potatoes. This blog post will guide you through the step-by-step process of making these flavorful parathas right in your own home.
This Aloo Paratha Recipe is an ancient and famous Indian paratha, which has a deep flavor of aloo masala. This dish is a great favorite in homes, dhabas, and restaurants. The basic mantra of it is simple and tasty food which further adds to the aroma of the house.
About Of Aloo Paratha Recipe :
Aloo Paratha Recipe is most liked in North India, especially in the areas of Punjab, Haryana, and Uttar Pradesh.This paratha has been a popular food since ancient times. Aloo Paratha deserves a lot of respect because it is not only delicious but its preparation is also easy.
Over time, Aloo Paratha gained widespread popularity across India and beyond, becoming a beloved comfort food for people of all ages.
Equipments:
Ingredients:
- 2 cups - Whole wheat flour
- 1/2 teaspoon - Salt
- Water
- 4 medium - Sized potatoes, boiled and mashed
- 1 small - Onion, finely chopped
- 2 green - Chillies, finely chopped
- 2 tbsp - Fresh coriander, finely chopped
- 1 tsp - Cumin
- 1 tsp - Garam masala
- 1/2 tsp - Turmeric powder
- 1/2 tsp - Red chili powder
- salt to taste
- Ghee or oil (for frying)
How To Make Aloo Paratha Recipe:
1. First of all we have to prepare the potato stuffing, for that we have to boil 3 to 4 potatoes. - After boiling potato drain out all the water.
2.Now peel these potatoes and mash them well.
3.Potatoes should be mashed very well, because if there are any lumps or pieces in the aloo, the stuffing will fall out of the dough while rolling due to lumps.
4. Take wheat flour, add some salt to it and then add water little by little and knead it. Prepare a soft dough and knead it for 15-20 minutes.
5. Mix onion, green chilli, ginger, garam masala, cumin and salt in potatoes. Also add green coriander and mix well.
6.Break a medium ball of dough. Roll it between your palms and flatten it slightly. Sprinkle some flour and make a round roti.
7. Place the potato stuffing in the middle of the roti.
8. Take the edge and start pleating by slightly lifting the edge of our round loin.
9. Press the joined top part down to flatten it slightly. and give round shape to the roti
10. Sprinkle some flour and if some filling comes out, take a small piece of dough and cover the empty space. Roll out, try to make completely uniform thickness.
11.Place the rolled paratha on a hot pan. The pan should be quite hot; Cooking parathas on low flame will make them hard.
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12. When the base half cooked, turn the parantha with the help of a tongs. When the roti gets cooked from one side, some bubbles will appear on it.
13.Now put oil or ghee on the cooked side and after it gets cooked from one side, apply ghee on the other side.
14.Turn once or twice until both sides are cooked well and have crunchy brown spots. You should also press the edges of the Aloo Paratha with a spatula or spoon so that they get fried well. Make all the parathas in the same manner and repeat.
15. Serve paratha with hot curd, butter or pickle.You can also serve hot paratha with ghee or butter.
Aloo Paratha, a beloved Indian flatbread, boasts a golden-brown exterior enveloping a flavorful filling of mashed potatoes seasoned with aromatic spices. This hearty dish offers a delightful contrast of textures – crispy on the outside and soft on the inside. Served hot with a dollop of butter or yogurt and a side of tangy pickle, it's a comforting treat for any meal.
- 2 cup wheat flour
- 200 Gram potatoes
- 1/2 cup onion
- 1 tsp green chillies
- 1 tsp ginger
- 1/2 tsp garam masala
- 1/2 tsp cumin
- salt
- coriander chopped
- 1 Cup Ghee or oil
In a large mixing bowl, combine whole wheat flour and a pinch of salt.
Gradually add water and knead into a soft, pliable dough. Cover the dough and let it rest for 15-20 minutes.
In another bowl, mix together mashed potatoes, chopped onions, green chilies, grated ginger, cumin seeds, turmeric powder, red chili powder, garam masala, salt, and fresh coriander leaves.
Ensure the filling is well combined and seasoned to taste.
Divide the dough into equal-sized balls and roll each ball into a small disc.
Place a portion of the potato filling in the center of the disc
Bring the edges of the dough together to cover the filling and seal it.
Flatten the stuffed dough ball slightly with your palm.
Dust the stuffed dough ball with flour and roll it out gently into a round paratha, ensuring the filling is evenly distributed.
Heat a griddle or griddle over medium-high heat.
Place the rolled-out paratha on the heated tawa and cook until bubbles start to appear on the surface.
Flip the paratha and cook the other side until golden brown spots appear, pressing gently with a spatula to ensure even cooking. Spread a little ghee or oil on both sides of the paratha while cooking.
Servings 3
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 5mg2%
- Sodium 450mg19%
- Total Carbohydrate 45g15%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Potato Filling: Ensure the mashed potato filling is well-seasoned with spices like cumin, coriander, chili powder, and salt for maximum flavor.
Dough Consistency: Knead the dough to a soft and pliable consistency, allowing it to rest adequately for smoother rolling.
Rolling Technique: Roll out the dough evenly to avoid thick or thin spots, ensuring the filling is distributed uniformly.
Cooking Temperature: Heat the griddle or tawa to medium-high heat for cooking the parathas evenly and achieving a crispy texture.