Aloo Paratha

Aloo Paratha

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Aloo Paratha  (Potato paratha) is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India.

 

Aloo Paratha

 
 
Aloo Paratha  (Potato paratha) is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India.Aloo (potato) stuffed Paratha are basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Usually butter or chutney is served with Aloo Paratha and in rural parts of northern and western India
 
 
 
Preparation Time: 30 min
Cook Time: 45 min
Total Time: 1 hr 30 min
Recipe type: Breakfast Recipe
Cuisine: Indian
Serves: 2-3
 

Ingredients

 
Dough:
  • 1 bowl whole-wheat flour
  • 1/2 cup water (Use more as needed)
  • Pinch of salt
  • 1tbsp oil
  •  
For Filling
  • 2 medium potatoes
  • 1/4 teaspoon salt
  • 1/2 teaspoon mustard seeds (Rai)
  • 1 onion chopped
  • 1tsp turmeric powder
  • 2 chopped green chili
  • 2 tablespoons chopped cilantro (green coriander
  • 1/4 cup whole-wheat flour for rolling
  • Oil to cook
 

Instructions

Dough
 
 
 
Aloo Paratha 1
 
 
  1. Mix flour, salt ,oil and water together to make soft dough .
  2. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
  3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least 1hour.
 
 
Filling
Aloo Paratha 2
  1. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
  2. Once tender, remove them from the water and let them cool down.
  3. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
  4. Take skillet put oil let it warm than add mustard seeds,onions,turmeric powder,chopped green chili,salt fry all of them than add mashed potatoes to it .Fry it for 5 min ,garnish with chopped coriander leaves.
 
Making paratha
 
 
 
Aloo Paratha 3
 
 
 
  1. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
  2. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to
  3. make a ball. Proceed to make all six balls.
  4. Let them settle for 3 to 4 minutes before rolling them.
  5. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
  6. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
  7. Place the paratha over the skillet. After a few seconds you will see the
  8. paratha change color and puff in different places.
  9. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
  10. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
  11. Serve hot aloo paratha with chutney,sauce,raitha ….of your choice
 
Aloo Paratha
Print Recipe
5 from 1 vote

Aloo Paratha

Aloo Paratha  (Potato paratha) is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India.Aloo (potato) stuffed Paratha are basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Usually butter or chutney is served with Aloo Paratha and in rural parts of northern and western India

Prep Time30 mins
Cook Time45 mins
Course: Breakfast
Cuisine: Indian

Ingredients

Dough:1 bowl whole-wheat flour;1/2 cup water (Use more as needed);Pinch of salt;1tbsp oil; For Filling:2 medium potatoes;1/4 teaspoon salt;1/2 teaspoon mustard seeds (Rai);1 onion chopped;1tsp turmeric powder;2 chopped green chili;2 tablespoons chopped cilantro (green coriande);1/4 cup whole-wheat flour for rolling;Oil to cook

    Instructions

    • Dough:
      Mix flour, salt ,oil and water together to make soft dough .Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.Set the dough aside and cover it with a damp cloth. Let the dough rest for at least 1hour.
      Filling:
      Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.Once tender, remove them from the water and let them cool down.After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.Take skillet put oil let it warm than add mustard seeds,onions,turmeric powder,chopped green chili,salt fry all of them than add mashed potatoes to it .Fry it for 5 min ,garnish with chopped coriander leaves.
      Making paratha:
      Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.Let them settle for 3 to 4 minutes before rolling them.To make it easier to roll the balls, first roll them in dry whole-wheat flour.Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha. Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places.Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.Flip again and press with the spatula making sure the paratha is golden-brown on both sides.Serve hot aloo paratha with chutney,sauce,raitha ….of your choice

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