Tasty aloo paratha recipe
Aloo Paratha is a classic North Indian flatbread stuffed with a flavorful mashed potato filling. It is commonly served with yogurt, butter, pickle, or chutney.
Ingredients (Makes 6 Parathas)
For the Dough
- 2 cups whole wheat flour (atta)
- 1 teaspoon salt
- 1 tablespoon oil or ghee
- ยพ cup water (add gradually)
For the Potato Filling
- 4 medium potatoes, boiled and mashed
- 2 green chilies, finely chopped (optional)
- 2 tablespoons chopped fresh coriander
- ยฝ teaspoon cumin powder
- ยฝ teaspoon garam masala
- ยฝ teaspoon red chili powder
- ยฝ teaspoon dry mango powder (amchur)
- Salt to taste
For Cooking
- 3โ4 tablespoons ghee or oil
Step 1: Prepare the Dough
- Mix flour and salt in a large bowl.
- Add oil.
- Gradually add water and knead into a soft, smooth dough.
- Cover and let it rest for 20โ30 minutes.
Step 2: Make the Filling
Mix together:
- Mashed potatoes
- Green chilies
- Coriander
- Cumin powder
- Garam masala
- Red chili powder
- Amchur
- Salt
Mash until smooth with no large potato chunks. A smooth filling makes rolling easier.
Step 3: Stuff the Paratha
The pictures below show the stuffing process.
- Divide the dough into 6 equal balls.
- Roll one ball into a 4โ5 inch circle.
- Place 2โ3 tablespoons of potato filling in the center.
- Bring the edges together and seal tightly.
- Flatten gently.
- Dust with flour and roll into a 6โ7 inch circle without pressing too hard.
Step 4: Cook the Paratha
The following pictures show the cooking process.
- Heat a tawa (griddle) over medium-high heat.
- Place the rolled paratha on the hot tawa.
- Cook for about 1 minute until bubbles appear.
- Flip it.
- Apply ghee or oil.
- Flip again and cook both sides until golden brown with crisp spots.
- Repeat for the remaining dough.
Serving Suggestions
Serve hot with:
- Fresh butter
- Plain yogurt (curd)
- Mango pickle
- Mint chutney
Tips for Perfect Aloo Parathas
- Let the potatoes cool completely before mashing.
- Mash the filling very smoothly to prevent tearing.
- Avoid adding too much moisture to the filling.
- Roll gently and evenly.
- Cook over medium heat for a crisp outside and soft inside.
If you’d like a detailed restaurant-style Punjabi dhaba aloo paratha recipe or a step-by-step recipe in Hindi with pictures, I can provide that as well.
