Aloo Paratha

Aloo Paratha is everyone’s favourite. This needs no explanation. Aloo paratha is most popular paratha recipe from Punjab. Spicy potato mixture is used as a stuffing for this Indian flat bread. There are many ways of making potato stuffing. I have made the stuffing with only potatoes and some spices. This aloo partaha is filling and tasty and when eaten with pickle and curds it taste even better. Must try this yummy stuffed Aloo Parathas !!

Step-by-Step Aloo Paratha Recipe :

For Stuffing :

Step 1 : First boil the potatoes and peel them. You can boil or steam the potatoes in a pressure cooker, steamer or electric cooker.

Step 2 : Chop and then mash the potatoes with a potato masher.

Step 3 : The potatoes should be mashed very well. There should be no lumps or small pieces in it.

Step 4 : Add the chopped green chilies, garam masala powder, red chili powder, dry mango powder and salt.

Step 5 : Mix the spice powders and green chilies with the mashed potatoes very well. Check the taste and add more salt or red chili powder or dry mango powder as per your taste.

Step 6 : Add 2 to 3 tsp of chopped coriander leaves. A variation is to add finely chopped onions, if you like. but the onions have to be finely chopped. otherwise they came out when rolling the parathas. Keep prepared aloo stuffing aside.

Step 7 : Mix all ingredients of dough in deep bowl. Make a soft dough using little water at a time. Kneed well. Keep it aside for 15-20 min.

Assembling and Rolling Aloo Parathas:

First Method :

Step 8 : Pinch a medium ball dough. roll and flatten it. Dust with some flour and roll it in a circle of about 8-9 cm in diameter.

Step 9 : Place the aloo stuffing in the center, keeping about 2 to 2.5 inches space from the sides.

Step 10 : Take the edge and start pleating as well as bringing the pleats in the center. Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out. In case you do see the filling, then just take a small piece of dough and cover the gap. Roll to smoothen out the small piece of dough. Press the pleats from center.

Step 11 : Sprinkle some flour and roll this version of aloo paratha to about the same size as that of a chapati or roti.

Step 12 : On a hot tava/skillet/griddle place the rolled aloo paratha.

Step 13 : When the base is partly cooked, flip.

Step 14 : Spread some ghee / oil on the partly cooked part.

Step 15 : Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the aloo paratha.

Step 16 : Flip again once or twice till both the sides are cooked properly. You should see crisp brown spots on the aloo paratha. You can also press the aloo paratha edges with a spatula or spoon, so that they are fried well.

Step 17 : You can also serve the aloo parathas directly from the tava/skillet straight in the serving plate. Serve some extra butter on the side, along with mango pickle, lemon pickle, green chutney or some yogurt.

Second Method :

Step 1 : Pinch two small balls from the dough. Flatten them and dust with whole wheat flour.

Step 2 : With a rolling pin, roll them into about 4 to 5 inches diameter rounds . Try making both the rounds of the same size.

Step 3 : On of the rolled dough circle, place the aloo stuffing in the center and keep about 1 inch empty space from the sides.

Step 4 : Gently place the second circle on top.

Step 5 : Press and seal the edges with your fingertips.

Step 6 : Dust some flour on the aloo paratha and roll into a round of about 15 cm in diameter or about the size of a normal roti or chapati.

Step 7 : On a hot tava/skillet/griddle place the rolled aloo paratha. when the base is partly cooked, flip.

Step 8 : Spread some ghee / oil on the partly cooked part.

Step 9 : Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the aloo paratha.

Step 10 : Spread some ghee / oil on this side too. A well made and well roasted aloo paratha will puff up.

Step 11 : Flip again once or twice till both the sides are cooked properly. You should see crisp brown spots on the aloo paratha. You can also press the aloo paratha edges with a spatula or spoon, so that they are fried well.

Step 12 : You can also serve the aloo paratha directly from the tava/skillet straight in the serving plate. Serve some extra butter on the side, along with mango pickle, lemon pickle, green chutney or some yogurt.

Note : The tava shoud be hot and not at a low temperaure. Cooking aloo paratha at a low flame will harden them. Aloo paratha ideally are crisp as well as soft.