Go Back
Aloo Paratha Recipe

Aloo ka Paratha

Aloo paratha is an Indian bread prepared using whole wheat flour, stuffed with spiced potato filling.
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine Indian
Servings 5 People

Ingredients
  

For the dough –

  • 1.5 Cups Whole Wheat Flour
  • Salt to taste
  • Water as required
  • 1 Tsp Ghee

Stuffing

  • 3 Nos. Boiled Potatoes (Large)
  • 1/2 Cup Finely Chopped Onion
  • 1 Tbsp Coriander Leaves
  • 1 Tsp Green Chilli
  • Salt to taste
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Dry Mango Powder
  • Amchur
  • Black Salt to taste
  • 1/2 Tsp Chaat Masala

Other Ingredients –

  • Ghee as required

Instructions
 

Boiling Potatoes –

  • Wash potatoes well. In a pressure cooker, cook potatoes for two whistles, one on a high flame and other on low flame. (Approx 10 mins.)
  • Open the cooker only when steam is released by itself.
  • Strain excess water and let potatoes cool over the strainer itself.

Prepare the Stuffing –

  • Once the potatoes are cooled down, peel them and transfer to a mixing bowl.
  • Mash the potatoes, add finely chopped onions, green chilli, fresh coriander leaves, salt, red chilli powder, coriander powder, amchur (dry mango) powder, black salt and chaat masala.
  • Give everything a good mix. Adjust the spices as per taste. Set aside.

Prepare the dough –

  • In a mixing bowl take whole wheat dough.
  • Add salt and give it a mix.
  • Adding water in small quantity knead a soft dough.
  • Apply ghee all over nicely and knead again to make it smooth.
  • Cover it with a damp cloth and let it rest for 30 mins.

Making Parathas –

  • After the dough is well rested, knead it again till soft and smooth.
  • Divide the dough into equal sized balls.
  • Taking one ball at a time, dust it with dry flour.
  • Roll, apply ghee and fill the stuffing.
  • Bring the edges together in the center, seal it properly. Remove excess dough, if any.
  • Dust dry flour again and roll it into 6 -7 inches diameter or desired thickness.
  • Heat tawa on a high flame. Place the paratha over hot tawa and cook for about half a minute or till the other side starts to bubble a bit.
  • Flip the paratha and cook on the other side on a high flame.
  • When both the sides are cooked (starts getting the brown spots), lower the flame and apply ghee on both the sides one by one.
  • Lower the flame, cook on both sides till crisp and lightly browned. Pressing the paratha using spatula will make it crispier.
  • Make all the parathas in a similar way using remaining dough balls.
  • Serve hot with curd, butter and pickle.

Video

Notes

• If potatoes are over boiled by mistake, add a little bit of flour to adjust the consistency.
• You can also use oil instead of ghee for frying parathas but ghee or butter is suggested.
• Keep in check the temperature of the tawa and regulate it from high to low flame as required. It should neither be too hot to burn the parathas or too cold.
• Adjust spices as per taste.
• Resting dough is very important as it absorbs the water content properly and becomes smooth.