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Aloo Paratha Recipe: Stuffed Indian Potato Flatbread
Aloo Paratha Recipe is a flatbread dish famous throughout India as well as in Pakistan.
Originating from the Indian subcontinent; the Aloo Paratha recipe is one of the most popular breakfast dishes and is easy and quick to make.
It is made by rolling each piece of dough into about 4-inch round balls. You then spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely. Next, you Pinch the dough closed and press down to distribute filling evenly. Heat a large non-stick girdle over medium-high heat for 2-3 minutes and then cook the parathas.
I personally favour the two poori system of making Aloo Paratha. It ensures that the stuffing is evenly spread. No hard lumps of dough will fill your mouth and it stays soft for a longer period. Even the corners are evenly cooked in this method. You can make it as thin or thick and as big or small as you desire.
Aloo Paratha Recipe is a dish with a universal appeal! While north Indians like to have it any time of the day one can have it for brunch, breakfast, lunch or dinner.
What makes this Aloo Paratha Recipe so appealing is the soft and tasty filling of potatoes flavoured with ajwain (carom seeds) minimal spices and crunchy onions. Green chillies spike up the flavour of the stuffing, while amchur gives it an enjoyable tinge of tanginess.
Aloo Paratha is easy to make North Indian breakfast dish. This traditional breakfast recipe is perfect for brunch, lunch, dinner, weekend mornings, lazy Sunday mornings and for taking some food for long journeys. Whenever someone is going for a journey I always make Aloo Paratha and pack their hamper.
Aloo Paratha is a complete meal in itself and tastes great when served with curd and pickle. Having it on chilly winter days with a cup of tea is simply awesome. If you don’t have to watch your weight then you can also have it with homemade white butter or pasteurised butter… my bet is that you won’t be able to stop at one.
Since potato is the main ingredient in the Aloo Paratha Recipe it is quite filling and is high in carbs which are energy giving foods hence it is a satiating dish. For some, it may also work as a comfort food. You can pack it for lunch for your kids at school. They stay soft and fresh for longer periods of time.
Aloo Paratha
It is a versatile dish that can be had as Brunch, Breakfast, Lunch and Dinner. It is not bound by any season and can be enjoyed throughout the year. Your kids would not only just love Aloo Paratha, but also won’t feel hungry throughout their day in school.
- 2½ cups boiled peeled and mashed potatoes
- 1 tsp melted ghee
- 1 tsp ajwain carom seeds
- ½ cup finely chopped onions
- 1 tsp finely chopped green chillies
- salt to taste
- ½ tsp chilli flakes
- 2 tbsp finely chopped cilantro dhania
- 1 tbsp finely chopped mint leaves
- 2 tsp dried mango powder amchur
- Normal wheat flour dough
- Flour for dusting
- Ghee/olive oil for cooking and greasing
- Heat the ghee in a broad non-stick pan and add the ajwain seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the green chillies, mix well and sauté on a medium flame for 1 minute.
- Remove from fire and add into the mashed potatoes mixture. Add salt, chilli flakes, cilantro, amchur, and mint leaves.
- Mix well and divide the stuffing into 4 equal portions and keep aside.
- Divide the dough into 8 equal portions and roll the dough balls into small pooris.
- Place a little stuffing in the centre of the circle and spread it out.
- Place the other poori on it and seal tightly. (As you roll out your parathas heat a non-stick tava (griddle)to cook the parathas.)
- With a light hand roll again into a circle of 150 mm. (6”) diameter circle with a little flour.
- Place the aloo paratha on the nonstick tawa to cook.
- Now cook the paratha using a little ghee until golden brown spots appear on both the sides.
- Repeat the same procedure with the remaining dough and stuffing to make 3 more parathas.
- Serve immediately with fresh curds.
Quick Overview
Recipe Name: Aloo Paratha Recipe: Stuffed Indian Potato Flatbread
Author: Ranjeeta Nath Ghai
Description: Aloo Paratha Recipe is a dish wish a universal appeal! While north Indians like to have it any time of the day one can have it for brunch, breakfast, lunch or dinner.
Preperation time: 20M
Cook Time: 10M
Total Time: 30M
Type: Main Course
Recipe Yield: 2 Servings
Recipe Ingredients: 2½ cups boiled (peeled and mashed potatoes), 1 tsp melted ghee, 1 tsp ajwain (carom seeds), ½ cup finely chopped onions, 1 tsp finely chopped green chillies, salt to taste, ½ tsp chilli flakes, 2 tbsp finely chopped cilantro (dhania), 1 tbsp finely chopped mint leaves, 2 tsp dried mango powder (amchur), Normal wheat flour dough, Flour for dusting, Ghee/olive oil for cooking and greasing
Recipe Instructions: Heat the ghee in a broad non-stick pan and add the ajwain seeds. When the seeds crackle, add the onions and the green chilies and sauté on a medium flame for 1 to 2 minutes. Remove from fire and add into the mashed potatoes mixture. Add salt, chili flakes, cilantro, amchur, and mint leaves. Mix well and divide the stuffing into 4 equal portions and keep aside. Divide the dough into 8 equal portions and roll the dough balls into small pooris. Place a little stuffing in the center of the circle and spread it out. Place the other poori on it and seal tightly. (As you roll out your parathas heat a non-stick tawa (griddle) to cook the parathas.) With a light hand roll again into a circle of 150 mm. (6”) diameter circle with a little flour and place the aloo paratha on the nonstick tawa to cook. Cook on both sides till golden spots appear on both sides. Now cook the paratha using a little ghee until done. Brush the paratha with ghee instead of dropping the ghee with a spoon. Repeat the same procedure with the remaining dough and stuffing to make 3 more parathas. Serve immediately with fresh curds and pickle.
Calories: 329
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Ease of Cooking
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Summary
Aloo Paratha is easy to make North Indian breakfast dish. This traditional breakfast recipe is perfect for brunch, lunch, dinner, weekend mornings, lazy Sunday mornings and for taking some food for long journeys.
Pros
Aloo Paratha is a complete meal in itself and tastes great when served with curd and pickle.
Cons
Avoid butter and use curd as an accompaniment to the dish.
wow this looks great. I’d love to try it. Thanks for sharing. You’re doing a great work here.
Thank you???
Tasty and traditional…liked trying it
Thank you for your feedback ???