Aloo
Paratha | Stuffed Paratha || How to Make Aloo Paratha Recipe with step-by-step photos
Aloo Paratha is made from unleavened dough that is stuffed with a mixture of spicy mashed potatoes. The dough is rolled out and cooked on a hot Tawa with butter or ghee. It is typically served with butter, chutney, and yogurt. My aloo paratha recipe is simple and straightforward—
This is a dish commonly made in households across Pakistan. It consists of boiled mashed potatoes mixed with spices, which are then stuffed into the dough before being rolled out and pan-fried.
A type of stuffed flatbread is a delicious and satisfying breakfast option, especially when paired with hot coffee or tea. It's also a great choice for iftar, served alongside raita and chutney. You can adjust the spice level of the paratha to your preference, adding more or less salt and red chili powder according to your taste.
Also, you can cook the potatoes with some oil and
temper them with cumin before adding all the spices. It just varies from person
to person. I straightaway added all the crackle spices, roasted spices, powder
spices, and green spices to the grated potatoes. There’s no right or wrong way
here to make aloo paratha; it always tastes good no matter how you make it. So, let the go-ahead.
Tips to make a good Aloo Paratha:
The key to making a good paratha lies in kneading a soft dough and rolling the paratha evenly. Once you have that down, you can stuff it with your favorite ingredients—spiced potatoes, in this case—and then fry it on medium-high heat.
Make sure that your tawa (skillet) is hot before placing the paratha on it. If it's only medium hot, the paratha will take longer to cook, resulting in a texture that is "not so soft."
This paratha is also vegan. While many people enjoy their parathas made with ghee, you can substitute oil for frying if you want to keep it vegan. I love ghee, but when it comes to my parathas, I prefer using oil.
If you have tried this Aloo Paratha, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
First, take all ingredients and prepare all
veggies like potato, ginger, coriander leaves, and green chili.
Dry roast all whole spices, coriander and cumin
seeds, pomegranate seeds, whole red chili, and black peppercorn on low flame for 2 minutes
Grind roasted spices coarsely and set aside.
Take 2 cups of the flour along with salt in the bowl/tray.
Start kneading the dough till the dough is formed.
Cover the dough with a kitchen towel and rest it for
15 minutes. Set aside...
Heat the oil in the frying pan, and add mustard seeds, and
let them crackle for 10 seconds, and then add chopped green chilies, and grated ginger with curry leaves, and fry them with oil for 1-2 minutes.
Add spices to the mashed potato, mix them well, transfer tempering ingredients along with roasted spices to the potato mixture, and mix
them very well. well
Keep mixing by atheurther remaining ingredients.
Leave it for 10 minutesto rest, then cover the lid.
Then make an equal-sized ball of potato dough.
Divide the equal portions of the dough.
Give
them all into ball shapes and flatten them between the palms.
Take one dough ball at a time, spread it with the help of a finger, and apply a little oil/ghee. Roll the dough like a thick rope and fold it
like a snail shell.
Repeat the same process with all remaining dough
balls.
Now take one paratha ball at a time and roll it about 2-3 inches in a round shape. Place one potato ball in the center of the rolled ball. Bring all the edges together and pinch to seal the edges.
Repeat the same process with all remaining stuffed balls.
Flatten the stuffed ball using your hands, using your rolling pin, and roll the dough to a
circle of 7-8 inches in diameter. The trick here is to apply equal pressure while
rolling. If you do that, your paratha will turn around automatically.
Transfer the rolled paratha onto the hot Tawa.
Cook the side
for a minute or two and then flip over, apply oil
[around 1/4 teaspoon] on the half-cooked side, and flip again.
