Aloo
paratha | Stuffed Paratha || How to Make Aloo Paratha Recipe with step-by-step photos
Aloo Paratha consists 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 simple recipe that 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
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 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.
- 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.
- 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
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, 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 add mustard seeds
let them crackle for 10 seconds 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 together very well
Keep mixing by adding further remaining ingredients
Leave it to 10 minutes rest to 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 shape
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.
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.
Aloo paratha consists of unleavened dough stuffed with a mixture of spicy mashed potato a Pakistani-stuffed flatbread
Repeat the same process with the remaining stuffed balls
Aloo paratha consists of unleavened dough stuffed with a mixture of spicy mashed potato a Pakistani-stuffed flatbread
Ingredients:
- 400g, potatoes boiled grated/mashed
- ½ tsp, turmeric powder
- ¼ tsp, red chili powder
- Salt to taste
- 1 handful, of fresh coriander leaves
For Dry Roast Spices:
- 1 tbsp, coriander seeds
- 8-10, whole red chili
- ½ tsp, black peppercorn
- ½ tsp, cumin seeds
- 1 tsp, dried pomegranate seeds
For Tampering:
- 3-4, curry leaves
- 1 tbsp, grated ginger
- 1/6 tsp, mustard seeds
- 1 tbsp, green chilies chopped
- 1 tbsp, olive oil
For Dough:
- 2 cups, of fine flour/maida
- 1/3 tsp, salt
- 1 cup, of water
- 1 cup, of ghee/oil for frying
How to Make Aloo Paratha?
- Take 2 cups of the flour along with salt in the bowl/tray
- Start kneading the dough till the dough is formed
- The dough should be not hard or soft
- Cover the dough with a kitchen towel and rest it for 14 minutes set aside
- Add red chili powder and turmeric powder to the mashed potato
- Mix well them
- 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 red chili powder and turmeric powder to the mashed potato, and mix them well
- Transfer tempering ingredients along with roasted spices to the potato mixture and mix them together very well
- Keep mixing by adding further remaining ingredients fresh coriander leaves and salt
- Leave it for 5 minutes to 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's shape
- Repeat the same process with all remaining dough balls
- Note, This tip will make your aloo paratha soft and moist
- 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.
- Repeat the same process with all remaining stuffed balls
- Flatten the stuffed ball using your hands.
- Now using your rolling pin, roll the dough into 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.
- 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.
- Repeat with the remaining stuffed balls.
- Aloo paratha is ready to serve with raita, chutney, and pickle
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