Aloo Paratha Recipe : Aloo Paratha is a traditional North Indian flatbread stuffed with a spicy potato filling. It is a popular breakfast dish, enjoyed with butter, yogurt, or pickles.
While the basic recipe remains consistent across regions, this version offers a unique twist with the addition of some special ingredients and cooking methods to enhance the flavor and texture. Whether you’re a seasoned cook or trying it for the first time, this recipe will help you make the perfect Aloo Paratha!
Ingredients
For the dough
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon oil
- Water (as needed)
For the potato stuffing
- 4 medium-sized potatoes, boiled and mashed
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger, grated
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ajwain (carom seeds)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 tablespoon fresh coriander leaves, chopped
- 1 teaspoon lemon juice (optional for a tangy flavor)
- Salt to taste
- 1 tablespoon ghee or oil for cooking the filling
For cooking the parathas
- Ghee or butter (for frying the parathas)
Introduction
In a large bowl, mix the whole wheat flour and salt. Add 1 teaspoon of oil to the flour. Gradually add water and knead the mixture into a soft, pliable dough.
The dough should be smooth but not sticky. Once kneaded, cover the dough with a damp cloth and let it rest for about 15-20 minutes. This resting time ensures the dough is soft and easy to roll.
Heat 1 tablespoon of ghee or oil in a pan. Add cumin seeds and ajwain. Once they start to crackle, add finely chopped onions, green chilies, and grated ginger. Sauté them until the onions turn golden brown.
Add turmeric powder, red chili powder, coriander powder, and garam masala. Cook for a minute to bring out the flavors of the spices.
Add the mashed potatoes to the pan and mix them well with the spices and onions. Cook for 2-3 minutes on low heat.
Turn off the heat and stir in the fresh coriander leaves and lemon juice. The lemon adds a slight tangy flavor that gives this Aloo Paratha a unique taste. Set the mixture aside and let it cool.
After resting, divide the dough into small equal-sized balls, about the size of a golf ball.
Take one dough ball and roll it into a small disc, about 3-4 inches in diameter. Place a generous portion of the potato stuffing in the center of the disc. Carefully bring the edges of the dough together to seal the filling inside, forming a pouch.
Gently press the stuffed dough ball with your fingers and roll it into a flat disc, around 6-8 inches in diameter. Be gentle to avoid tearing the dough and exposing the filling. Dust the rolling pin and surface with flour as needed.
Preheat a tawa or a flat pan over medium-high heat. Once hot, place the rolled paratha on the tawa.
Cook the paratha for about 1-2 minutes on one side, then flip it over. Apply a spoonful of ghee or butter on the cooked side. Flip again and apply ghee on the other side as well.
Cook the paratha until both sides are golden brown and crispy. Press gently with a spatula to ensure even cooking, especially around the edges. Repeat with the remaining dough and filling.
Aloo Paratha is best served hot off the tawa. Serve it with a dollop of butter, a side of yogurt, and your favorite pickles. Some enjoy it with a glass of lassi or a cup of masala chai for a complete meal.
Unique Twists
Add cheese: For an extra indulgent twist, you can add grated cheese to the potato stuffing for a cheesy Aloo Paratha. The combination of spicy potato and melted cheese creates a delicious fusion.
Add vegetables: You can also include finely chopped vegetables like carrots, peas, or spinach in the stuffing for added nutrition and flavor.
See Also:Paneer Butter Masala Recipe
Nutrition Information (Per Paratha)
- Calories: Approximately 210-250 kcal
- Carbohydrates: 36-40g
- Protein: 5-7g
- Fat: 7-9g
- Fiber: 4g
- Vitamins & Minerals: Aloo paratha is a good source of potassium (from potatoes), iron (from whole wheat), and vitamins like B6 and C.
Nutritional Benefits
Whole Wheat Flour: High in fiber, it aids digestion and provides sustained energy.
Potatoes: A good source of complex carbohydrates, they provide energy and are rich in potassium, which helps maintain fluid balance in the body.
Ajwain: Acts as a digestive aid, particularly helpful when consuming rich or heavy meals.
Ghee: When used in moderation, ghee is a good source of healthy fats that can boost metabolism and improve the absorption of fat-soluble vitamins.