Aloo Paratha Recipe - Yummy Traditional

Aloo Paratha Recipe

aloo-paratha-recipe-with-step-by-step-photos


Aloo paratha | Stuffed paratha is consist of unleavened dough stuffed with a mixture of spicy mashed potato, which is rolled out and cooked on a hot Tawa with butter or ghee. Aloo paratha is usually served with butter, chutney, and yogurt
My aloo paratha is nothing fancy, it’s a basic a simple recipe which is made in every household in Pakistan. Just some boiled mashed potatoes, mixed with spices and then stuffed in the dough, which is then rolled and pan-fried.

A kind of stuffed flatbread literally delicious and yummy breakfast served with hot coffee/tea additionally is the best menu for the sehri time, even can be served on iftar with raita and chutney, as well as to how much you want to keep spicy paratha this is up to you, salt and red chili powder can less or more according to taste


aloo-paratha-recipe

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 lets the go-ahead know how to make easily aloo paratha with step by step photos.
Tips to make a good aloo paratha:
  1. The key to making a good paratha always lies in kneading a soft dough and then rolling the paratha evenly. Once you get that done, stuff it with your favorite ingredients (spiced potato in this case) and then fry it on medium-high heat.
  2. Always make sure that your Tawa/skillet on which you will be making the aloo paratha is hot before you put the paratha on it. If it’s just medium hot, the paratha will take time to cook and that will result in a “not so soft” paratha.
  3. This also paratha is vegan. A lot of people love their parathas with ghee so you may use that in place of oil to fry the parathas. I love ghee but when it comes to my paratha, I prefer them with oil and keep them vegan               
aloo-paratha-recipe

Preparation of aloo paratha recipe:
First, take all ingredients and prepare all veggies like potato, ginger, coriander leaves, green chili
              
preparation-of-aloo-paratha

Dry roast all whole spices, coriander and cumin seeds, pomegranate seeds, whole red chili, black peppercorn on low flame for 2 minutes 
                        
dry-roast-the-whole-spices

Grind roasted spices coarsely set aside
                           
grind-dry-roast-masala

Pictorial:
                                
aloo-paratha-recipe


Kneading the dough:
Take 2 cups flour along with salt in the bowl/tray

take-2-cups-flour


Start kneading the dough till the dough is formed

           

Cover the dough with a kitchen towel and rest it for 15 minutes set aside...

                             
rest-the-dough


Making Potato stuffing:                           
Heat the oil in the frying pan add mustard seeds let it crackle for 10 seconds then add chopped green chilies, grated ginger along with curry leaves, 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, mix them together very well



Keep mixing by adding further remaining ingredients 

                             
keep-mixing-by-adding-remaining-ingredients

Leave it to 10 minutes rest to cover the lid 
                      
leave-it-to-10-minutes


Then make an equal-sized ball of the potato dough
                                                    
make-equal-potato-balls-of-the-potato-dough

Making the stuffed Paratha:
Divide the equal portions of the dough 

make-equal-sized-of-the-dough


And give them all to ball shapes and flatten them between the palms
     
give-them-to-a-ball-shape-and-flatten-them

Take one dough ball at a time, spread it with the help of finger and apply little oil/ghee_Roll the dough like a thick rope and fold it like a snail shape
                
make-paratha-dough

Repeat the same process with all remaining dough balls          
                      
                                                   
make-paratha-balls


Now take one paratha ball at a time and roll it about 2-3 inches in round shape, place one potato ball in the center of the rolled ball
Bring all the edges together and pinch to seal the edges.                        
                      
prepare-stuffed-dough-balls


Repeat the same process with all remaining stuffed balls
                                                                
prepare-all-stuffed-balls


Flatten the stuffed ball using your hands_Now using your rolling pin, roll the dough to a circle of 7-8 inches diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
                                                                                                            
roll-out-paratha
                                   

Cooking paratha:
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.
                                    
cook-paratha

Now apply oil on the other side as well. press with a spatula and cook the paratha till both sides have golden brown spots on them.
                     
apply-oil-on-paratha

Repeat the same process with the remaining stuffed balls
                                  

Aloo paratha is ready to serve with raitachutney, and pickle   
                                               





Aloo paratha is consist of unleavened dough stuffed with a mixture of spicy mashed potato
a Pakistani stuffed flatbread 

Ingredients:
  1. 400g, potatoes boiled grated/mashed
  2. ½ tsp, turmeric powder
  3. ¼ tsp, red chili powder
  4. Salt to taste
  5. 1 handful, fresh coriander leaves
For dry roast spices:
  1. 1 tbsp, coriander seeds
  2. 8-10, whole red chili
  3. ½ tsp, black peppercorn
  4. ½ tsp, cumin seeds
  5. 1 tsp, dried pomegranate seeds
For Tampering: 
  1. 3-4, curry leaves
  2. 1 tbsp, grated ginger
  3. 1/6 tsp, mustard seeds
  4. 1 tbsp, green chilies chopped
  5. 1 tbsp, olive oil
For dough:
  1. 2 cups, fine flour/maida
  2. 1/3 tsp, salt
  3. 1 cup, water
  4. 1 cup, ghee/oil for frying
How to make aloo paratha?
Instructions:
  1. Take 2 cups flour along with salt in the bowl/tray
  2. Start kneading the dough till the dough is formed
  3. Dough should  be not hard neither soft
  4. Cover the dough with a kitchen towel and rest it for 14 minutes set aside
  5. Add red chili powder and turmeric powder to the mashed potato
  6. Mix well them
  7. Heat the oil in the frying pan add mustard seeds let it crackle for 10 seconds then add chopped green chilies, grated ginger along with curry leaves
  8. Fry them with oil for 1-2 minutes
  9. Add red chili powder and turmeric powder to the mashed potato, mix them well  
  10. Transfer tempering ingredients along with roasted spices to the potato mixture mix them together very well
  11. Keep mixing by adding further remaining ingredients fresh coriander leaves and salt
  12. Leave it for 5 minutes to cover the lid
  13. Then make an equal-sized ball of the potato dough
  14. Divide the equal portions of the dough and give them all to ball shapes and flatten them between the palms
  15. Take one dough ball at a time, spread it with the help of a finger, and apply a little oil/ghee
  16. Roll the dough like a thick rope and fold it like a snail shape
  17. Repeat the same process with all remaining dough balls
  18. Note, This tip will make your aloo paratha soft and moist
  19. Now take one paratha ball at a time and roll it about 2-3 inches in round shape
  20. Place one potato ball in the center of the rolled ball
  21. Bring all the edges together and pinch to seal the edges.
  22. Repeat the same process with all remaining stuffed balls
  23. Flatten the stuffed ball using your hands.
  24. Now using your rolling pin, roll the dough to a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
  25. Transfer the rolled paratha onto the hot Tawa.
  26. Cook the side for a minute or two and then flip over.
  27. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.
  28. Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them.
  29. Repeat with the remaining stuffed balls.
  30. Aloo paratha is ready to serve with raitachutney, and pickle 
*Not be duplicated, rewritten or published without permission- Thank you! 

Have you any doubts about this blog kindly let me know
EmoticonEmoticon