For those who’re a fan of bread and potatoes, you’re going to like Aloo Paratha or Aloo ka Paratha. Typically spelled alu paratha, this potato stuffed flatbread is a well-liked Indian breakfast that mixes two of my favourite starches in a single delectable package deal. Crisp on the skin and tender on the within, this humble meal is as comforting as a hug. What’s to not love??
What’s Aloo Paratha
Aloo means “potato” and paratha means “stuffed flatbread” in Hindi, so the identify is sort of telling: aloo paratha is an unleavened entire wheat flatbread filled with a savory spiced potato combination.
Although there are lots of variations of stuffed paratha, many people like aloo ke parathe above all others. In my residence, Gobi Paratha and aloo paratha win all of the superlatives.
Hailing from Punjab, India, that is one in all my favourite breakfasts of all time! It additionally occurs to be one of many first recipes I discovered from my Punjabi mother-in-law, so it holds a particular place in my coronary heart.
In Punjabi households, parathas are made with plenty of love and affection, to not point out plenty of ghee and butter (makhan). For those who lean in direction of a more healthy life-style, you possibly can simply decide to roast aloo paratha in oil and serve them with curd (plain yogurt) as an alternative of butter.
On this publish, I’ll present you two totally different strategies of rolling the potato parathas. There’s no must be intimidated; this recipe is absolutely fairly easy!
To make aloo ka paratha you want two predominant parts:
- Dough constructed from entire wheat flour – a primary dough is made with entire wheat flour (atta), salt, oil and water. Making this unleavened dough may be very straightforward and you may both knead it along with your fingers or in a stand mixer.
- Mashed potato stuffing – potatoes are boiled, peeled after which mashed. The mashed potatoes are seasoned with herbs, spices and salt, after which are stuffed in a rolled dough earlier than being roasted or fried.
Step-by-Step Information
make Aloo Paratha
Earlier than you can also make these scrumptious stuffed parathas, you have to put together the potato stuffing.
Make Potato Stuffing
1. First, boil or steam 4 medium-sized potatoes in a strain cooker, steamer or electrical cooker. Add sufficient water in a 2-litre strain cooker or pan to simply barely cowl the potatoes.
- For cooking in a strain cooker – On a medium flame, cook dinner the potatoes in water for 3 to 4 whistles. When the strain settles down naturally, take away the lid and drain the water. Enable the potatoes to chill sufficient to deal with after which peel them.
- For cooking in a pan – Cowl the pan and cook dinner potatoes in water until fork tender. For this technique, it helps to peel the potatoes and chop them in 2 inch cubes earlier than boiling as a result of they may cook dinner quicker than entire potatoes. Utilizing a colander, drain all of the water and permit the potatoes to chill.
2. For those who haven’t executed so but, peel and chop the nice and cozy potatoes. Then mash the potatoes with a potato masher.
For those who don’t have a potato masher, use a field grater to grate them after which mash the potatoes with a fork.
3. The potatoes ought to be mashed very nicely, with no lumps, chunks or bits. Any lumps within the combine will trigger the stuffing to leak out of the dough when rolling.
4. Now add the next components, feeling free to differ the spices as you want.
- ½ to 1 teaspoon finely chopped inexperienced chillies (1 to 2 inexperienced chilies) or serrano peppers
- ¼ to ½ teaspoon punjabi garam masala powder or Garam Masala Powder
- ¼ to ½ teaspoon kashmiri pink chilli powder or cayenne pepper or paprika (elective)
- ½ to 1 teaspoon dry mango powder (amchur powder) – or use lemon juice as an alternative
- salt in response to your style.
5. With a spoon, totally combine the spice powders and inexperienced chilies into the mashed potatoes. Verify the style of the spiced mashed potato stuffing, adjusting the salt, pink chilli powder, or dry mango powder if required. Set the ready aloo stuffing apart.
Make The Dough
6. In a separate bowl, add 2 cups entire wheat flour. Make a nicely within the middle. Add ½ teaspoon salt (or to style), 1 tablespoon oil or ghee, and roughly ⅓ to ½ cup water.
NOTE: You’ll want to add the water in parts as you go on mixing and kneading the dough. Don’t all the water directly.
7. Deliver the combination collectively and knead right into a clean, tender dough for 8 to 10 minutes. Add extra water if wanted. Cowl and preserve the dough apart, letting it relaxation for 20 to half-hour.
Stuff The Flatbread
Possibility 1: The “Double Disc” Technique
8. Pinch two small balls from the dough. Flatten them and dirt with entire wheat flour.
9. With a rolling pin, roll them into rounds roughly 4 to five inches in diameter. Strive making each the discs the identical dimension.
10. On one of many discs, place the potato stuffing within the middle, retaining about 1 inch empty house from the edges.
11. Gently place the second circle on high.
12. Press and seal the perimeters along with your fingertips. If you’re not in a position to seal the perimeters, then brush or unfold some water on the perimeters after which seal.
13. Mud some flour on the stuffed aloo ka paratha and begin rolling.
14. Roll the paratha right into a spherical about 7 to eight inches in diameter, or in regards to the dimension of a traditional roti or chapati.
Possibility 2: “The Dumpling Technique”
15. Pinch off a medium ball of dough. Roll it between your palms and frivolously flatten it. Mud with some flour and roll to a circle about 5 to five.5 inches diameter.
Place the potato stuffing within the middle, retaining about 2 to 2.5 inches of house from the edges.
16. Take the sting and begin pleating, becoming a member of the pleats within the middle.
17. When all the pleats are joined collectively, it ought to appear to be a Chinese language dumpling. You’ll want to pinch the pleats collectively very nicely so the filling doesn’t leak out whereas rolling.
18. Press the joined high portion barely downward to flatten it a bit.
19. Sprinkle some flour and roll this model of stuffed paratha to about the identical dimension as that of a chapati or roti. If a few of the filling comes out, then simply take a small piece of dough and canopy the hole.
Roll, attempting to create the identical thickness all through, as you’ll a pie dough. Keep away from retaining the perimeters thick.
Roast Alu Paratha
20. On a scorching tawa (skillet or griddle), place the rolled paratha. The tawa ought to be fairly scorching; cooking parathas at a low flame will harden them. Ideally, the completed parathas are crisp in addition to tender.
– For a thick bottomed heavy tawa, preserve the flame to medium-high or excessive.
– For a medium or skinny bottomed tawa, preserve the flame to medium-low to medium.
21. When the bottom is partly cooked, flip the paratha utilizing a spatula. You will note some air pockets on this facet.
22. Unfold some ghee or a impartial flavored oil (e.g. sunflower) on the partly cooked half.
23. Flip once more and you will note good golden blisters on the second facet. To make clear, the facet which has been unfold with ghee will likely be on the underside.
This facet needs to be cooked greater than the earlier facet.
24. Unfold some ghee on the second facet going through you. A well-made and well-roasted alu paratha will all the time puff up when roasting.
25. Flip once more a few times until each side are cooked correctly, with crisp brown spots. You must also press the alu paratha edges down with a spatula or spoon in order that they’re fried nicely. Repeat, making all parathas this fashion.
I normally stuff and make aloo ke parathe facet by facet as a result of I really like multitasking :-). After they roast, I carry on stacking them in a roti basket or casserole lined with a towel to assist preserve them heat. I additionally add a little bit of Homemade Butter on high of every paratha as I stack them.
If your loved ones is able to eat NOW, you can even serve the aloo ka paratha immediately from the tawa (skillet) to the serving plate. Serve some additional butter on the facet, together with Mango Pickle, Lemon Pickle, Dal Makhani or some contemporary curd (yogurt).
Cooked aloo ke paratha will also be packed in your tiffin for lunch. In reality, aloo paratha was my favourite tiffin snack after I was rising up! Some issues by no means change. 🙂
Serving Ideas
These pleasant potato stuffed flatbreads are a divine pairing with so many issues:
- For a cooling aspect, strive plain Curd (yogurt) or Boondi Raita.
- Butter (salted or unsalted) is all the time welcome on any bread of mine.
- A facet of Mango Pickle, Lemon Pickle, or Garlic Pickle will also be served.
- You may serve aloo ka paratha like many dhabas: with Dal Makhani, Chana Masala, or Kali Dal.
- You may even serve aloo ka paratha plain – it’s nonetheless very scrumptious.
- Additionally they make tiffin field snack as they keep tender even after cooling.
Taste Variations
I really like my aloo filling simply the best way the recipe is written, however there are just a few methods to customise it to your liking. Listed below are just a few concepts to get you began:
- Other than the spices listed, you can even add ½ teaspoon carom seeds (ajwain) and ½ teaspoon ginger paste. Other than these spices, you can even add roasted cumin seed powder (jeera powder), turmeric powder, black salt, dry pomegranate seeds powder (anardana powder) or coriander powder.
- For a pop of brilliant inexperienced colour and contemporary taste, add 1 to 2 tablespoons of finely chopped coriander leaves (cilantro) or mint leaves.
- One other widespread variation is so as to add finely chopped onions if you happen to like. Simply bear in mind to cut the onions finely or else they come out when rolling the parathas.
- Add grated cheese or paneer, as a result of potatoes + cheese = yum.
Suggestions
Skilled Suggestions
- Cooking potatoes – Potatoes could be boiled in both a pan or a strain cooker. Potatoes will also be steamed. To cook dinner potatoes in a strain cooker or pan, add water to cowl the potatoes and cook dinner them until they’re simply pricked with a fork. For strain cooking, cook dinner for 3 whistles on a medium flame.
- Texture of mashed potatoes – The potatoes ought to be mashed very nicely, with lumps or small items in it in order that the parathas don’t break whereas rolling. The feel of mashed potatoes ought to be gentle and clean.
- Finely chopped additions – Any additions you make to the potato combination must be very finely chopped, or they danger popping by way of the dough while you roll them.
- Oil or ghee – Both oil or ghee can be utilized for each kneading and pan frying. To make vegan aloo paratha, use any impartial flavored oil to each knead the dough and roast the parathas.
- Frying or roasting – Alu paratha could be both shallow fried or roasted on an iron skillet, which we name a tawa. The roadside stalls and dhabas shallow fry paratha in ghee or oil, whereas at residence they’re most frequently roasted. Do-it-yourself paratha is due to this fact normally more healthy than the fried paratha obtainable outdoors.
- Use an applicable quantity of warmth – Preserve the flame medium-high to excessive whereas roasting parathas. If the warmth is low, then the parathas turn into dense as they take a very long time to cook dinner. In case it turns into too scorching and the parathas are charring earlier than they’ll cook dinner, then lower the flame. You may all the time alter the flame when cooking parathas.
FAQs
The mashed potatoes stuffing have a barely tangy style from the addition of amchur powder(a.okay.a. dried mango powder, product of finely floor sun-dried unripe mangoes).
For those who would not have dried mango powder, a better substitute is lemon juice. One other doable substitute is dried pomegranate seed powder (anardana powder), although it is a extra uncommon ingredient.
First, look to the filling: you possibly can add just a few extra cooked and mashed veggies like peas, carrots, or french beans. Some grated cheese or paneer will also be added to make these flat-breads extra tasty & nutritious.
Secondly, think about pan-roasting the paratha in a coronary heart wholesome oil as an alternative of ghee. I additionally recommend avoiding shallow frying the paratha like they do at most roadside stalls.
Since they are going to be peeled earlier than use, you need to use both thick skinned jacket potatoes or waxier skinned potatoes – they’ll each be nice. I used russet potatoes for this recipe.
In case your dough has turn into skinny or sticky, add just a few tablespoons of flour to right it. Combine and knead the dough once more.
If the dough appears dry or isn’t tender, add just a few tablespoons of water in levels and knead once more. Typically you may even see that the dough appears sticky however as you proceed to knead, the flour absorbs the water and the stickiness goes away.
Extra Stuffed Paratha Recipes To Strive!
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Aloo Paratha Recipe (Aloo ka Paratha)
Punjabi aloo paratha is a well-liked Indian breakfast of unleavened entire wheat flatbread filled with a spiced potato stuffing. Be taught to make these flavorful and attractive aloo paratha with my tried and examined household recipe.
Prep Time 20 minutes
Cook dinner Time 30 minutes
Complete Time 50 minutes
Stop your display from going darkish whereas making the recipe
Making potato stuffing
First boil the potatoes and peel them. You may boil or steam the potatoes in a strain cooker, steamer or electrical cooker.
Chop after which mash the potatoes with a potato masher.
The potatoes ought to be mashed very nicely. There ought to be no lumps or small items in it.
Now add the chopped inexperienced chilies, garam masala powder, pink chili powder, dry mango powder and salt.
Combine the spice powders and inexperienced chilies with the mashed potatoes very nicely. Verify the style and add extra salt or pink chili powder or dry mango powder as per your style.
Kneading dough
In one other bowl or pan, take entire wheat flour (atta).
Make a nicely within the middle. Add salt, oil and about half of the water.
Deliver the combination collectively and knead right into a clean tender dough.
Cowl and preserve the dough apart for 20 to half-hour.
Technique 1
Pinch two small balls from the dough. Flatten them and dirt with entire wheat flour.
With a rolling pin, roll them into about 4 to five inches diameter rounds . Strive making each the rounds of the identical dimension.
On one of many rolled dough circle, place the potato stuffing within the middle and preserve about 1 inch empty house from the edges.
Gently place the second circle on high.
Press and seal the perimeters along with your fingertips.
Mud some flour on the stuffed paratha and roll right into a spherical of about 7 to eight inches in diameter or in regards to the dimension of a traditional roti or chapati.
Technique 2
Pinch a medium ball dough. Roll and flatten it. Mud with some flour and roll it in a circle of about 5 to five.5 inches in diameter.
Place the potato stuffing within the middle, retaining about 2 to 2.5 inches house from the edges.
Take the sting and begin pleating in addition to bringing the pleats within the middle.
Be a part of the pleats collectively. The pleats must be joined nicely, as in any other case there will likely be gaps whereas rolling and the filling comes out.
In case you do see the filling, then simply take a small piece of dough and canopy the hole. Roll to smoothen out the small piece of dough.
Press the pleats from middle.
Sprinkle some flour and roll this model of aloo paratha to about the identical dimension as that of a chapati or roti.
Roasting
On a scorching tava (tawa or skillet or griddle) place the rolled paratha.
The tawa or skillet be scorching and never at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp in addition to tender.
When the bottom is partly cooked, flip the alu paratha utilizing a spatula or tongs.
Unfold some ghee on the partly cooked half.
Flip once more and this time this facet needs to be cooked greater than the earlier facet. You will note brown spots on the paratha.
Unfold some ghee on this facet too. A nicely made and nicely roasted aloo ka paratha will puff up.
Flip once more a few times until each the edges of aloo paratha are cooked correctly. You must see crisp brown spots on the paratha.
You too can press the paratha edges with a spatula or spoon, in order that they’re fried nicely. As a while, the paratha edges usually are not cooked nicely so preserve this level in thoughts.
Make all aloo ke parathe this fashion and stack them up in a roti basket or casserole.
You too can serve the aloo paratha immediately from the tawa (skillet) straight within the serving plate. Serve some additional butter on the facet, together with mango pickle or lemon pickle or garlic pickle or some yogurt.
If you’re serving them as a night snack then you can even serve them with a cup of scorching tea or lassi.
- Including oil or ghee whereas kneading the dough makes the parathas tender.
- The aloo stuffing combination could be made in response to your style and liking. You too can add roasted cumin powder (jeera powder), rock salt, carom seeds, mint leaves and coriander powder.
- To the aloo stuffing, you can even add different boiled and mashed veggies like peas, carrot, french beans, additionally grated cheese and paneer, to make it extra nutritious and you’ve got your combine veg paratha.
- All the time minimize the onions, chillies, coriander leaves very finely. Additionally, the aloo ought to be mashed very nicely. There shouldn’t be any lumps or small items in it. That is so, in order that, the parathas don’t break whereas rolling.
- For those who would not have dry mango powder, then you need to use dry pomegranate seeds powder (anardana powder) or lemon juice. Add in response to your style and preferences. However don’t make the stuffing style an excessive amount of bitter. So add in bits, combine and do a style check.
- To vegan aloo paratha, roast the paratha with oil as an alternative of ghee. Additionally use oil whereas needing the dough.
Vitamin Info
Aloo Paratha Recipe (Aloo ka Paratha)
Quantity Per Serving (1 aloo paratha)
Energy 154 Energy from Fats 72
% Day by day Worth*
Fats 8g12%
Saturated Fats 2g13%
Ldl cholesterol 6mg2%
Sodium 269mg12%
Potassium 87mg2%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 85IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 3mg20%
Vitamin Okay 1µg1%
Calcium 8mg1%
Vitamin B9 (Folate) 11µg3%
Iron 1mg6%
Magnesium 33mg8%
Phosphorus 86mg9%
Zinc 1mg7%
* P.c Day by day Values are based mostly on a 2000 calorie weight-reduction plan.
This aloo paratha recipe from the weblog archives (Aug 2009) has been republished and up to date on 3 January 2022.
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