Aloo paratha is an Indian and Pakistani recipe and one of the most popular breakfast throughout the western, central and northern regions of India as well as Pakistan. Aloo paratha consist of wheat dough, stuffed with a mixture of spices in a mashed potatoes, which is rolled out and cooked on a hot tawa with butter or ghee. Aloo paratha tastes good when served with butter, chutney, curd or pickle and a glass of Lassi will make it awesome to eat.
Nutritional value per serving :
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RECIPE TYPE: Breakfast
CUISINE: North Indian, Panjabi
PREPARATION TIME: 30 minutes
COOKING TIME: 30 minutes
TOTAL TIME: 1 hour
SERVES: Makes 2–3
Ingredients for making aloo paratha (measuring cup used, 1 cup = 250ml)
To stuff potatoes:
- 2 medium size potatoes.
- 2 green chilies chopped finely.
- ½ tsp-carom seeds or ajwain.
- ¼ tsp-Punjabi garam masala or normal garam masala.
- ½ tsp-red chili powder.
- ¼ tsp-Kashmiri red chili powder.
- 1 – 2 tsp-dry pomegranate seeds.
- ½ tsp-chaat masala or aamchur powder.
- Salt to taste.
For the wheat dough:
- 2 cups whole grain wheat flour.
- Pinch of salt.
- ½ tsp. vegetable oil. (For softness of paratha)
- Water as needed for the dough.
For frying the parathas:
• Oil or desi ghee.
- First mix the flour with salt and oil.
- Add water and knead to a smooth and soft dough.
- Cover and rest the dough for 15 – 20 minutes.
- Boil the potatoes in a pressure cooker.
- When slightly warm peel the aloo with a potato masher.
- Slightly roast the pomegranate seeds on a tawa or a fry pan.
- Take the roasted pomegranate seeds in a blender and blend it to the fine powder.
- Add the pomegranate powder, garam masala, red chili or Kashmiri red chili powder, chaat masala, or aamchur powder, green chilies and salt to the mashed potatoes.
- Mix well without any lumps.
- Taste and adjust the spices and salt if required.
- Take two medium sized balls from the wheat dough.
- On a duster floor roll the balls using rolling pin to make a small circle.
- Place few tbsps Of the mixture of filling on one of the rolled circle.
- Filling should not be too less or too much.
- Sprinkle some of the dust on the filling. This will help in absorbing the moisture and when rolling the paratha does not break or tear.
- Place another rolled empty circle over the stuffed one and roll the aloo paratha gently to a desired diameter.
- Place the stuffed aloo paratha on the hot tawa or a griddle.
- When one side of the paratha is slightly brown flip the paratha to the other side.
- Brush some oil or ghee on the cooked side.
- Flip again and brush some oil or ghee on either sides of the paratha.
- Cook until the paratha is crisp and golden brown.
- Serve the hot parathas with curd or pickle topped with butter.
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