Aloo Paratha is a popular aloo stuffed Paratha recipe from Punjab and is a favourite breakfast dish around North India and also in Pakistan. With its delicate flavours and appeal, it has worldwide appeal and now is a popular dish all over India. Whole wheat bread is stuffed with spicy potato filling and toasted to perfection in Tawa or griddle. The potato stuffing is prepared in various ways and makes all the difference to the taste and flavours of the Paratha. Mostly, the Parathas are prepared with lots of ghee and served with cubes of butter on top, along with curd/ raita and pickle.
My initial stints with Aloo Parathas were not so impressive. Forget the perfect round shape, to flatten it without holes was itself a hard job. The sticky board, the messy kitchen with flour all over was not a pretty sight to behold. Then I started experimenting and with much practice and patience, I learned the art of making delicious Aloo Parathas. Most of the North Indian/ Punjabi dishes are finger licking good and popular at my home like Pav Bjhaji, Chole Bature, Butter Paneer, Palak Paneer, Whole wheat Nan etc. I usually don’t add green chillies in my Aloo Paratha as my kids find it unbearably spicy. Add more green chilies and adjust spices to get that authentic Punjabi style Aloo Paratha. Devour it with some curd or raita and some Mango/ Lime pickle and sautéed chillies as per your liking. It is a wonderful Breakfast/ Dinner/ Lunch Box option. So, get your Aprons and we will make those delightful Aloo Parathas straight away.
Time: 30 minutes
|Potato (boiled)||: 2 medium|
|Onion||: 1 no.|
|Green Chili||: 1 no.|
|Chili Powder||: 1 tsp|
|Turmeric Powder||: ¼ tsp|
|Ginger Garlic Paste||: ¼ tsp|
|Garam Masala||: a pinch|
|Amchoor Powder/ Chat Masala||: ¼ tsp|
|Coriander Leaves chopped||: little|
|Whole wheat flour||: 1 ½ cups|
|oil||: 1 – 2 tsp|
|Lukewarm water||: as required|
Cook the potatoes in pressure cooker. Peel and mash them with a potato masher or fork. Keep aside. Chop the onions and green chili finely. Heat 1 tbsp oil in a pan and add the chopped onions, green chili and sauté. Then add ginger garlic paste and sauté. When transparent, add the turmeric, chilli, garam Masala powders and the Amchoor powder (you can add Chat Masala or little Lime instead). Now, add the mashed potatoes, finely chopped coriander leaves and combine well. Keep aside.
Mix the wheat flour with salt and oil. Knead with lukewarm water and make a smooth dough. Divide into 8 equal portions. Rub oil in your hands and make balls. Make a well in the centre and fill it with potato stuffing and cover by folding and sealing the edges.
Sprinkle flour, roll and flatten the bread with a rolling pin like we do for chappathis/ rotis. Heat a Tawa/ Griddle/ Skillet and place the Paratha on it. Make sure that you toast Parathas always on high flame or the Parathas will be hard. Flip the parathas twice and brush with ghee on the cooked part. Press the edges with the spatula and roast the Parathas till both sides are cooked well. Serve the hot Aloo Parathas with curd/ raita and pickle.
- You can add chunks of butter while serving Parathas.
- You can add more Green chillies and adjust the chilli powder for traditional Aloo Paratha style.
- Amchoor powder (Dry Mango powder) is available in super markets. You can try with Chat Masala instead or even half lime to make it tangy.
- Ginger Garlic paste, Garam Masala powder etc should not overpower other flavours. So, add discreetly.
- You can serve with cubes of butter on top of Paratha.
Please try and let me know if you like it or share with your friends using the share buttons on the side. It will definitely motivate me. God Bless!!