Aloo Paratha Recipe | Alu Paratha | How To Make Aloo Paratha
An easy, step by step recipe to make Indian Aloo Paratha (unleavened flatbread stuffed with a spiced potato filling).
Servings 5 aloo parathas
Ingredients
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
Other ingredients
- Ghee/oil, for roasting the paratha, as required
Instructions
- 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.
Notes
- Adjust spices as per your desired preference.
- You can also add some ajwain (carom seeds) in the potato stuffing.