Aloo paratha | Alu paratha recipe with step-by-step pictures. An easy, step by step recipe to make Indian Aloo Paratha (unleavened flatbread stuffed with a spiced potato filling).
Aloo paratha is the most popular amongst all the parathas! A paratha is an unleavened flatbread stuffed with a variety of filling from vegetarian to non-vegetarian.
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 labor 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 aloo ka paratha is a calorie-laden one, made with lots of ghee, simply because we don’t prepare this every day. So it is nice to enjoy a hearty breakfast sometimes. This potato paratha is perfect for the weekends!
Don’t even bother about trying to figure out the calories in aloo paratha with ghee, we must indulge once a while, shouldn’t we? 😀
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 😀 Oh and don’t miss that beautifully puffed up paratha, such a delightful sight in the culinary world!
Table of Contents
HOW TO MAKE SOFT ALOO PARATHA | ALU PARATHA | POTATO STUFFED PARATHA?
This aloo paratha recipe is really easy to execute. And once you get a hang of it, you will be making aloo paratha like a pro!
Main ingredients for aloo paratha are whole wheat flour, salt, spices like amchur, chili, cumin-coriander powder, minced ginger, boiled potatoes and some ghee for roasting the potatoes.
Step 1: Making the dough
To prepare the paratha dough, knead a soft and pliable dough with whole wheat flour, salt, and some oil.
Step 2: Prepare the potato stuffing
The stuffing consists of boiled and mashed potatoes seasoned with basic Indian spices. The stuffing can be customized as per desired taste. Feel free to add in whatever spices you like. If you like spicy aloo paratha, add more finely chopped green chillies and red chilli powder. If making for kids, remove a portion of the stuffing aside and increase the spice in the remaining mixture.
Step 3: Stuffing the potato mixture and rolling the paratha
The next step involves stuffing the potato mixture into a slightly flattened dough. Seal it well as shown in pics below. Pinch off excess dough. Roll it to 7-8 inches in diameter.
Step 4: Roasting aloo paratha
Once you get past this stage, cooking paratha is an easy task. Simply roast it until it develops brown spots on both sides. Serve with a big dollop of butter and your favorite accompaniments.
IMPORTANT POINTERS TO REMEMBER WHILE MAKING ALOO PARATHA
- The ratio of stuffing to the dough is important. If you try to overstuff your paratha, it will come out whilst rolling the paratha.
- Secondly, make sure you don’t add too much moisture to your potato mixture. Avoid over boiling the potatoes to a point where they become soggy, they should be soft yet have some texture.
HOW TO MAKE PARATHA SOFT?
Along with the problem of the filling oozing out whilst rolling, another problem most beginners might face is in making soft parathas.
Like ladi pav, idli etc, making the perfect parathas definitely comes with practice. I’d say parathas are still simpler than the former two. I have had better luck making parathas in my first few attempts rather than pav or idli. To make soft paratha, make sure you knead the dough really well. You may also add some milk to make soft paratha. We have not used any milk in the dough, yet these parathas are really soft.
Stack them in a casserole, covered with a cloth, to avoid any condensation droplets from falling back on the paratha thereby making them soggy.
GOOD SIDE DISHES FOR ALOO PARATHA
You can devour aloo paratha with curd, or it goes really well with some pickle or chutney. I love having it with spicy mango pickle. And if it’s accompanied by a tall glass of lassi, then you have a really filling and hearty breakfast! Your next meal will be lunch directly!
You can also make aloo cheese paratha by adding some cheese to make it even yummier, or a mix of potatoes and other boiled and mashed veggies, like carrot, peas or add some fresh crumbled paneer to make aloo paneer paratha etc. Parathas are a good way of sneaking in some veggies to feed your fussy kids!
There are so many different paratha recipes like gobhi paratha, aloo matar paratha, paneer paratha, mooli paratha, methi paratha amongst the veg ones, and kheema paratha and egg parathas amongst the non-vegetarian counterparts. They are all tasty lunchbox options for kids.
Here’s a tried and tested, easy way to make aloo paratha/batata parathas! I hope you enjoy these 🙂
ENJOYED THIS ALOO PARATHA, YOU MAY ALSO LIKE THESE INDIAN FLATBREADS
STEP BY STEP INSTRUCTIONS TO MAKE ALOO KA PARATHA | PUNJABI ALOO PARATHA RECIPE
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 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.
1.Adjust spices as per your desired preference.
2.You can also add some ajwain (carom seeds) in the potato stuffing.
HOW TO MAKE ALOO PARATHA | AALU KA PARATHA?
Aloo Paratha Recipe | Alu Paratha | How To Make Aloo Paratha
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
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 green chilli, finely chopped
- 1/2 tsp cumin seeds
- 1 tbsp finely chopped cilantro/coriander leaves
- 1 tsp amchur powder
- Salt, to taste
- Ghee/oil, for roasting the paratha, as required
- In a large mixing bowl, add whole wheat flour and salt. Make a well in the center, add oil.
- 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.
- 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.
- After 30 minutes, knead the dough for another 1-2 minutes. Divide the dough and potato stuffing into 5 equal portions.
- 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.
- Gather the edges and seal the dough in such a way that the potato stuffing is well covered.
- Sprinkle flour on the work surface, roll the ball to about 8 inches in diameter, ensuring that the stuffing does not come out.
- 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.
- Apply ghee to the flipped side.
- 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.
- Serve hot with yogurt/ pickle. Store them in the casserole/aluminum foil to keep them soft if serving later.
- Adjust spices as per your desired preference.
- You can also add some ajwain (carom seeds) in the potato stuffing.
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I would love to hear from you if you try this easy aloo paratha recipe! Please feel free to share your feedback with photos and suggestions to me at [email protected]
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Wishing you a great week ahead!