Aloo paratha is the traditional Indian flatbread, filled with spiced potato filling and baked like a heart of golden love. This delicious stuff makes for an amazing combo at breakfast, lunch or dinner with yoghurt, pickle or butter. And actually, making Punjabi-style aloo paratha at home, surprisingly, is not as hard as it is assumed to be. Here is what you need to make and prepare this comfort food on your own kitchen as under.
Ingredients required
2 cups whole wheat flour, 1/2 tsp salt, water as required, 1 tsp of oil, 3 medium-sized potatoes, 1 small onion, 2 green chillies, 1 tbsp chopped fresh coriander leaves, 1/2 tsp red chilli powder, 1/2 tsp garam masala, 1/2 tsp amchur (dry mango powder), 1/2 tsp cumin seeds, Salt to taste, 1/2 cup ghee or butter for frying.
Recipe: Aloo Paratha – Potato Stuffed Indian Bread
Here’s the detailed procedure for making Punjabi-style Aloo Paratha at home.
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Make the dough
For making the dough for parathas, take a mixing bowl and combine the wheat flour and salt to taste in it. Gradually add water and knead into a smooth, soft dough. Then, add a tsp of oil for extra softness (optional). Cover and set aside for 20-30 minutes.
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Prepare the filling
Next, in a large bowl, mash the boiled potatoes until smooth. Add chopped onion, green chillies, coriander leaves, red chilli powder, garam masala, amchur, cumin seeds, and salt. Mix thoroughly to ensure the spices are evenly distributed. Adjust seasoning if needed.
Rolling and filling the paratha
Now, divide the dough into equal portions and shape them into balls. Take one ball of dough and roll it into a small circle using a rolling pin. Place a generous spoonful of the potato filling in the center of the circle. Roll the edges of the dough into a pouch sealing the filling inside and then pinching off the excess dough on top. Flatten the stuffed ball gently and roll it out again into a paratha, about 6-8 inches in diameter. Make use of light pressure to prevent spilling out the filling.
Cooking
For cooking the parathas, heat a tawa or flat skillet over medium heat. Put the rolled-out paratha on the hot tawa. Cook for around a minute until bubbles form. Flip the paratha and apply a small amount of ghee or butter on the surface. Flip again and apply ghee to the other side. Cook until both sides are golden brown and slightly crispy. Remove from the tawa and repeat the process with the remaining dough and filling.
How to serve
The aloo paratha tastes great when served hot. Just add a dollop of butter, a side of sour pickle, and a bowl of chilled yoghurt on the side. If you want to give it that authentic Punjabi taste, you can pair it with mint chutney or a glass of lassi.
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Tips to make perfect Aloo Paratha
- Ensure the potatoes are mashed smoothly to prevent lumps that can tear the dough while rolling.
- Adjust the spice levels according to your taste.
- Use freshly prepared dough and filling for the best results.
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With its rich, flavourful filling and crispy exterior, aloo paratha is a satisfying dish that brings the taste of Punjab right into your home!
(Images courtesy: Canva)