Aloo paratha Recipe
5/5
Aloo Paratha is a popular Indian bread stuffed with a spiced mashed potato filling. It is a delicious and satisfying dish that can be enjoyed for breakfast, lunch, or dinner. The whole wheat dough gives it a wholesome and nutritious base, while the flavorful potato filling adds a burst of flavors. Aloo Paratha is often served with yogurt, pickle, or any side dish of your choice. It is a versatile and comforting dish that is loved by people of all ages.
INGREDIENTS
For the dough:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- Water (as needed)
For the filling:
- 2 medium-sized potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon red chili powder (optional)
- Salt to taste
- Fresh coriander leaves, finely chopped
- Ghee or oil for cooking
INSTRUCTIONS
- In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead until you have a soft and smooth dough. Cover the dough and let it rest for 15-20 minutes.
- In a separate bowl, mix together the mashed potatoes, chopped onion, green chilies, cumin powder, coriander powder, red chili powder (if using), salt, and fresh coriander leaves. Adjust the seasoning according to your taste.
- Divide the dough and the filling into equal-sized portions.
- Take one portion of the dough and roll it into a small circle on a floured surface.
- Place a portion of the filling in the center of the rolled dough.
- Bring the edges of the dough together and seal it tightly to enclose the filling.
- Gently flatten the stuffed dough ball and roll it out into a round paratha, about 6-7 inches in diameter. Use flour as needed to prevent sticking.
- Heat a tawa or griddle over medium heat. Place the rolled paratha on the hot tawa and cook for a minute or until small bubbles start to appear on the surface.
- Flip the paratha and spread some ghee or oil on the cooked side.
- Cook for another minute, then flip again and spread ghee or oil on the other side.
- Press the edges with a spatula to ensure even cooking. Cook until both sides are golden brown and crispy.
- Remove the paratha from the tawa and place it on a plate.
- Repeat the process with the remaining dough and filling.
- Serve the hot Aloo Parathas with yogurt, pickle, or any side dish of your choice.
TIPS
- Make sure the mashed potato filling is well seasoned to enhance the taste of the parathas.
- You can add additional spices or herbs to the potato filling, such as garam masala or chopped mint leaves, for more flavor variation.
- Roll out the parathas evenly and gently to avoid any tearing or filling leakage.
- Adjust the heat while cooking the parathas to ensure they are cooked thoroughly and evenly.
- Serve the Aloo Parathas hot off the griddle for the best taste and texture.
NUTRITION VALUE
- Calories: Approximately 200-250
- Carbohydrates: Approximately 30-35 grams
- Protein: Approximately 5-7 grams
- Fat: Approximately 5-7 grams
- Fiber: Approximately 4-6 grams
