Aloo Paratha Recipe
Aloo Paratha is an Indian flatbread stuffed with a spicy and flavorful potato filling. It is one of the most popular breakfasts and is best enjoyed with plain yogurt, butter, and pickles. Check out my easy recipe with many variations, tips, and tricks.
Servings: 4 people
Ingredients
For The Dough
- 2 cups whole wheat flour (gehu ka atta)
- ½ teaspoon salt
- 1 tablespoon oil
- ghee or oil for frying
For The Filling
- 1 pound potatoes 500 g, boiled, peeled and cooled
- 1 teaspoon finely chopped green chilies
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 1 teaspoon grated ginger
- ¼ cup finely chopped onions
- 1 teaspoon salt
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon dry mango powder
- 1 teaspoon pomegranate seed powder
- ½ teaspoon roasted cumin powder
- ½ teaspoon garam masala powder
Instructions
Make The Dough
- In a large mixing bowl, mix together whole wheat flour, salt, and oil.
- Add water little by little and knead to make a soft dough.
- The exact amount of water required to knead the dough depends on the quality of the flour. The best way is to keep adding little by little until the dough comes together.
- Knead the dough for 2-3 minutes until it becomes very smooth.
- Cover the dough with a kitchen towel and keep it aside (on the counter) for 20 minutes.
Make The Filling
- Mash boiled potatoes nicely using a potato masher or your hands. There shouldn’t be any big pieces.
- Add the remaining filling ingredients to the bowl and mix everything well.
Roll The Paratha
- Knead the dough again and divide it into 8 equal parts. Roll each part in between your palms to make smooth balls.
- Take one of the dough balls and slightly press it between your palms. Dust it with some dry flour and roll it to make a 4-inch circle. This circle should be slightly thinner from the edges.
- Note – Cover the remaining balls with the kitchen cloth to prevent drying.
- Place 2 tablespoon of filling in the circle’s center and bring the edges together. Pinch to seal the edges. Once again, roll the stuffed dough between your palms to make a smooth ball.
- Press the ball slightly and keep it on the working surface. Dust lightly with dry flour and roll gently to make a 6-inch circle. While rolling, go from one side to the other circularly to ensure the filling reaches the sides evenly. Roll the edges slightly thinner than the center.
- Note – Don’t worry if it’s not a perfect round. Rolling aloo paratha perfectly takes time and patience. You will get there soon!
Cook The Paratha
- Heat a griddle (tawa) over medium heat.
- Once the griddle is hot, transfer the paratha to it and cook until brown spots appear on the base of the paratha.
- Flip and cook until brown spots appear on the other side. Flip once again.
- Apply 1-2 teaspoon ghee or oil on it. Flip again and apply 1-2 teaspoon ghee or oil on the other side.
- Press it using the back of a ladle and fry until nicely browned on both sides. Make all the paratha in the same manner. Serve hot with butter, pickle, and yogurt.
Video
Nutrition
Calories: 334kcal | Carbohydrates: 66g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 894mg | Potassium: 724mg | Fiber: 9g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 3mg
