Aloo Paratha (Potato stuffed unleavened flatbread)

Aloo paratha is the most popular amongst all theย paratha’s! A paratha is an unleavened flatbread stuffed with a variety of filling from vegetarian to non-vegetarian. Some of the popular paratha’s are gobhi paratha, aloo matar paratha, paneer paratha, methi paratha amongst the veg ones, and kheema paratha and egg parathas amongst the non-vegetarian counterparts. A typical Punjabi paratha is made with loads of ghee and served with a dollop of homemade butter. Definitely not the healthiest, but people back then did a lot of manual laborย and so needed all the extra calories. With today’s sedentary lifestyle eating such a calorie-laden meal every day will definitely do you no good, so moderation is definitely the key.


Today’s paratha is a calorie-laden one, made with lots of ghee, simply because we don’t prepareย this every day. So it’s a nice change once in a while to indulge in some heavy breakfast. Perfect for the weekends! These parathas are actually made by my Mom in law, cause let’s admit it, Mom’s make the best paratha’s! My job just involved photographing all the steps and the final dish, and of course gobbling all that down as well, okay not all, I just ate 2 ๐Ÿ˜€ Oh and don’t miss that beautifully puffed up paratha, such a delightful sight in the culinary world!

These parathas are really easy to execute. And once you get a hang of it, you will be making one like a pro!ย The dough is just the regular chapati dough. The stuffing can be customized as per desired taste. Feel free to add in whatever spices you like. You can also add some cheese to make it even yummier, or a mix of potatoes and other boiled and mashed veggies, like carrot, peas etc. ย So enough of talking, let’s get to the directions quick!

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Step by step instructions

1.In a large mixing bowl, add whole wheat flour and salt. Make a well in the center, add oil.

2.Add water in increments and knead to make a soft and smooth dough. Cover with a damp kitchen napkin and set aside for 30 minutes.

3.To the boiled and mashed potatoes, add all the ingredients listed under for the potato stuffing.ย Mix well and taste for seasoning, adjust accordingly as required.

4.After 30 minutes, knead the dough for another 1-2 minutes. Divide the dough and potato stuffing into 5 equal portions.

5.Take one dough ball, dust little flour, flatten it by rolling it out to about 4-5 inches in diameter, make a depression, place the potato stuffing in the cavity.

6.Gather the edges and seal the dough in such a way that the potato stuffing is well covered.

7.Sprinkle flour on the work surface, roll the ball to about 8 inches in diameter, ensuring that the stuffing does not come out.

8.Heat a tawa/cast iron skillet over medium-high heat. Dust off excess flour from the rolled paratha, place it on the tawa, when bubbles appear, flip it to the other side.

9.Apply ghee to the flipped side.

10.Flip again and apply ghee to the other side. Keep flipping 2-3 times more till both sides are well roasted and get crisp golden brown spots.

11.Serve hot with yogurt/ pickle. Store them in the casserole/aluminum foil to keep them soft if serving later.

Notes

1.Adjust spices as per your desired preference.

Aloo Paratha (Potato stuffed unleavened flatbread)

Prep Time: 50 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 5 minutes

Yield: 5 to 6 paratha

Aloo Paratha (Potato stuffed unleavened flatbread)

Aloo paratha (Indian potato stuffed unleavened flatbread) makes for an indulgent and delicious breakfast or brunch.

Ingredients

    For the dough
  • 2 cup whole wheat flour (atta)
  • 1 tbsp oil
  • Salt. to taste
  • Water, as required, to knead the dough
  • For the potato stuffing
  • 2 cups mashed/shredded potatoes
  • 1 tsp finely minced ginger
  • 1/4 tsp turmeric powder
  • 2 tsp cumin-coriander powder
  • 1/4 tsp kashmiri red chilli powder
  • 1 nos. green chilli, finely chopped
  • 1/2 tsp cumin seeds
  • 1 tbsp finely chopped cilantro (dhania) leaves
  • 1 tsp lemon juice/amchur powder
  • Salt, to taste
  • Other ingredients
  • Ghee/oil, for roasting the paratha, as required

Instructions

  1. In a large mixing bowl, add whole wheat flour and salt. Make a well in the center, add oil.
  2. Add water in increments and knead to make a soft and smooth dough. Cover with a damp kitchen napkin and set aside for 30 minutes.
  3. To the boiled and mashed potatoes, add all the ingredients listed under for the potato stuffing. Mix well and taste for seasoning, adjust accordingly as required.
  4. After 30 minutes, knead the dough for another 1-2 minutes. Divide the dough and potato stuffing into 5 equal portions.
  5. Take one dough ball, dust little flour, flatten it by rolling it out to about 4-5 inches in diameter, make a depression, place the potato stuffing in the cavity.
  6. Gather the edges and seal the dough in such a way that the potato stuffing is well covered.
  7. Sprinkle flour on the work surface, roll the ball to about 8 inches in diameter, ensuring that the stuffing does not come out.
  8. Heat a tawa/cast iron skillet on medium high heat. Dust off excess flour from the rolled paratha, place it on the tawa, when bubbles appear, flip it to the other side.
  9. Apply ghee to the flipped side.
  10. Flip again and apply ghee to the other side. Keep flipping 2-3 times more till both sides are well roasted and get crisp golden brown spots.
  11. Serve hot with yogurt/ pickle. Store them in the casserole/aluminum foil to keep them soft if serving later.

Notes

1.Adjust spices as per your desired preference.

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Wishing you a great week ahead!

Regards,

Freda

 

24 comments

  1. hummingbirdthyme says:

    These look and sound so good. I’ve never made parathas but your photos make it look pretty easy. Thanks, Freda!

  2. Loretta says:

    Oh my Freda!!! Just love those parathas, great, clear and concise directions. So is there a secret to the puffing of the paratha and does it have to puff up? I love that potato filling. Oooo I could make that a meal in itself ๐Ÿ™‚

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