Aloo Paratha, a frequently making Indian dish, is a delightful combination of healthy whole wheat flatbread stuffed with spicy mashed potatoes and other stuffs. This popular dish is a favorite breakfast or brunch option in many Indian Kitchens. So let’s dive into the details of preparing this delectable Aloo Paratha.
About Aloo Paratha
Aloo paratha is a most favorite dish in Indian Kitchen, which is being getting too much love from kid to elders. Aloo paratha means ” Potatoes are mashed with other spices and fill, seal, roll, and cook.” a delicious paratha which everyone love to eat.
You just need to knead wheat flour and make a dough, then you have to mash the potatoes with some spices, green chili, onions, salt, and fresh coriander leafs, and roll it by using a rolling pin, then fry it till golden color from both side. After frying serve with raita, dahi, Achar (Pickles), or chutney.
How to make Aloo Paratha
Ingredients
For Dough:
- Whole wheat flour
- Water
- Salt
For Stuffing:
- Potatoes
- Green chilies
- Fresh coriander leaves
- Cumin seeds
- Garam masala
- Salt
Step-by-Step Recipe
Preparation of Dough
- Start making dough by taking a bowl and add 2 cups of whole wheat flour, salt according to you, and ½ cup of water. Slowly slowly add water and knead the dough till it becomes soft, pliable, and non sticky dough. you can add oil to enhance the flavor of paratha.
- When the dough is kneaded properly, it will take a round shape automatically. And if you press the dough, dents will remain in it.
- Cover the dough with a damp cloth or lid and let it rest for about 15-20 minutes.
- Till the dough taking rest lets make stuffing for aloo paratha recipe.
Prepare the Stuffing
Boiling Potatoes
- Boil potatoes until they are soft and tender by checking it with help of fork. Once aloo (potato) boiled, remove them to a cool water bowl, and peel and mash them in a bowl.
- When the potatoes cool down peel and mash them in a bowl by using your hand or by help of masher, do not use water to mash potatoes, or you can grate the potatoes with the help of grater.
- Make sure there are no lumps in the mashed potatoes, or potatoes are not over cooked, or not sticky, otherwise it will tear the paratha while rolling the dough.
Adding Flavor
Check the potatoes again to make sure there are no chunks left. Now take,
- ½ teaspoon red chili powder
- ½ chopped green chili
- ½ teaspoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon fenugreek leaves (kasuri methi)
- 1 teaspoon salt according to taste
- ½ chat masala
- Fresh chopped coriander leaves
- ½ cumin powder (jeera)
- 1 finely chopped onion (optional)
Mix all the ingredients well to create a flavorful stuffing.
Making the Parathas
Take the dough and knead it again, then divide the rested dough into equal-sized portions and roll them into balls, keep them aside.
Stuffing the Parathas
- Take one portion of the dough and flatten it slightly using a rolling pin. Place a tablespoon of the prepared potato stuffing in the center.
- Bring the edges of the dough up and seal them properly to enclose the stuffing completely. Or bring the sides up on the potatoes and keep rotating to give a size of ball.
- After all edges join and till all the stuff is hidden keep rotating it, now you can remove excess dough if required or press it down to adjust with the ball.
Rolling and Flattening
- Now take wheat flour to role the dough, dip the dough ball from both side and flatten it with your fingers gently, that’s how filling will spread over the paratha evenly.
- Gently roll the stuffed dough ball into a flat disc using a rolling pin, when you start rolling the dough make sure that place the seal side down. Be careful not to break the paratha while rolling.
Cooking Aloo Paratha
- After rolling all parathas, heat a griddle or tawa over medium heat.
- Dust excess flour from the rolled paratha by both palm and place the paratha on the hot griddle, when it hot enough and cook until golden brown spots visible on paratha, now turn it to other side to cook till golden color from both side.
- Apply ghee or butter or vegetable oil while cooking, and gently press down the paratha when it starts puff up from both side to cook properly and to enhance the flavor.
- When the paratha will cooked well it will leaves the aroma.
- Remove the Aloo paratha to a plate and repeat the same process with left over rolled parathas.
Serving
- Once all the parathas cooked, transfer the hot and crispy Parathas to a plate. Serve the aloo paratha hot with pickle, fresh yogurt, or any kind of chutney as per your choice.
Tips you need to know
- Boiling aloo: Each and every time when you are making aloo paratha, boil the aloo only when you want to make paratha. And make sure boil aloo till it folk tender and do not boil aloo too much, otherwise paratha will tear.
- Stuffings: Do not fill more stuffings to the paratha, else paratha will leak. You can add chopped onions it will increase the taste more.
- Frying the paratha: Fry the paratha over medium to high flame to get a smooth and soft paratha.
My Other Recipes:
Benefits of Aloo Parathas
- Rich in Carbohydrates: The whole wheat flour we used to make the parathas gives us needful carbohydrates, which are a good source to provide energy.
- Good Source of Fiber: Potatoes and whole wheat flour both contains dietary fiber, add digestion and promote gut health.
- Packed with Vitamins: Potatoes are rich in vitamin C and B-complex vitamins, while whole wheat flour contains different types of vitamins and minerals essential for overall health.
FAQs (Frequently Asked Questions)
1. Can I use store-bought dough for making Aloo Paratha?
Yes, you can use store-bought whole wheat dough if you want to make paratha in short time. But, homemade dough gives us a full of healthy and better results in terms of taste, texture and everything.
2. Can I make Aloo Paratha without potatoes?
Potatoes (aloo) are the main stuffing for Aloo Paratha, so you can try this aloo paratha recipe with other fillings/ stuffings like paneer (cottage cheese) or mixed vegetables to as your preferences.
3. How do I prevent the stuffing from oozing/ leak out while rolling the parathas?
Make sure that the dough you rolling is rolled evenly and the edges are sealed properly to prevent the stuffing from leaking out during the rolling process. And do not make aloo stuffing watery.
4. Can I make Aloo Paratha ahead of time?
Yes, you can start prepare the parathas in advance and store the paratha in an airtight container. You just need to reheat them on a griddle or microwave before serving for the best taste.
5. Can I freeze Aloo Parathas?
Yes, you can freeze Aloo Parathas for use later. Wrap them in a plastic wrap or foil and store them in a freezer-safe bag or container or in casserole. Just reheat them directly from refrigerator on a griddle or microwave till paratha heated through.
Conclusion
Aloo Paratha is not just a dish, it’s a whole meal that satisfy our both the palate and the soul. By its rich flavors and nutritional benefits, this classic Indian dish is a favorite among foodies and all kitchens across the whole world.