Aloo paratha needs no introduction. This is another popular recipe from Punjabi cuisine. I’ve learnt the preparation from one of my North Indian friends. Aloo paratha is served as rich breakfast meal in North India. Parathas are stuffed with mashed aloo, few spices and tawa fried with ghee or oil. Here I present rich and heavy aloo paratha served as a breakfast or lunch/dinner with raita. Njoy Cooking,Serving n Savoring!
Aloo(Potatoes): 4 nos. small
Onion: 1 no.
Coriander leaves: few
Coriander powder: 1 tsp
Cumin powder: 1 tsp
Garam masala: 1 tsp
Green chillies: 1/2 nos.(Optional)
Oil: 1 tbsp
Salt: As required
For outer layer or wheat dough:
Wheat flour: 1 cup
Water: 1/3 cups(Approximately)
Salt: As required
Melted ghee: 1 tsp
Wheat flour: 1 tbsp(For rolling parathas).
Ghee/oil: As required for roasting parathas.
Method of preparation:
1. Rinse well the potatoes, chop them into big pieces. Peel the skin, Boil them in required amount of water or first boil with skin and remove the skin later.
2. Transfer the boiled potatoes into a vessel and Mash the boiled potatoes using a potato masher or with hand. No lumps should be present. Keep aside.
3. Now heat kadai, pour oil and add cumin seeds first.
4. Add finely chopped onions and fresh coriander leaves. I’ve not added green chillies. If using them, finely chop and add now.
5. Fry them on low flame till they turn into translucent.
6. Now to this fried onions, add cumin powder, coriander powder and garam masala. Mix well and fry for a minute.
7. Now add mashed potato to the onion masala mixture.
8. Mix thoroughly and fry for a minute so that we get uniform texture for stuffing. Allow it to cool down to normal temperature.
9. Meanwhile prepare the dough for stuffing and rest it for 20-30 minutes.
10. Take one cup of wheat flour in a broad vessel. Add a pinch of salt, melted ghee and required amount of water. Knead well with hand and keep aside.
11. Make medium size balls from the kneaded dough. The kneaded dough approximately makes 10 parathas.
12. Make round ball with the mashed potato mixture.
13. Slightly press the dough ball and keep the potato stuffing onto it.
14. Cover the stuffing with the dough and carefully roll the dough, dusting with atta.
15. Heat tawa, drizzle ghee and roast the aloo paratha on both sides.
16. Roast all the parathas similarly.
17. Transfer them onto a serving plate and serve hot with onion raita or any pickle.
1. If you find difficulty in pressing the stuffed paratha(While rolling if stuffing comes out), roll two small size discs with dough. Keep the stuffing on one rolled disc and carefully cover the stuffing with other disc. Join the rolled discs and spread them with rolling pin to get medium size paratha. Fry them on both sides using ghee or oil.
2. If the stuffing is leftover after making parathas, that can be used to prepare cutlets as an evening snack.
Take medium size onion. Rinse well and chop them into tiny pieces. Finely chop coriander leaves too. Take a bowl put finely chopped onion, coriander leaves, required amount of salt and one cup of fresh curd. Mix well and serve with aloo paratha.