After trying several different recipes of Aloo Paratha, I had to settle with this one from Shobha Indani’s book ‘Swad Sugandh’, and here’s why.
Most of the Aloo Paratha recipes I came across and made earlier had mashed potato mixed with herbs & spices and stuffed inside the dough, very easy & simple. But when I tasted the below recipe of Aloo Paratha which required cooking the potato mixture prior to stuffing in paratha, it reminded me of the yummy & addictive Aloo Parathas found in Indian Dhaba!
Give it a try.
What you need for Aloo ka Paratha:
Serve:
- All-purpose flour in paratha dough helps maintain a circular paratha. It is possible to make this paratha with wheat flour alone too, but it usually gets shapeless if your wheat flour dough is not soft-yet-firm enough. You may skip the all purpose flour and replace with ½ cup whole wheat flour.
Enjoy.
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Most of the Aloo Paratha recipes I came across and made earlier had mashed potato mixed with herbs & spices and stuffed inside the dough, very easy & simple. But when I tasted the below recipe of Aloo Paratha which required cooking the potato mixture prior to stuffing in paratha, it reminded me of the yummy & addictive Aloo Parathas found in Indian Dhaba!
Give it a try.
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| Very popular Aloo ka Paratha - Potato stuffed Indian flatbread |
What you need for Aloo ka Paratha:
For stuffing:
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For tempering:
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1 Tbsp Oil
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¼ tsp Mustard Seeds (rai)
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½ cup Chopped Onion
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¼ tsp Cumin Seeds (jeera)
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6-7 Curry Leaves (kari patta)
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a pinch Asafoetida (hing)
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1 Tbsp Green Chili Paste*
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1 tsp Ginger Paste
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For dough:
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¼ tsp Turmeric Powder (haldi)
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2 cup Wheat Flour
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1 ½ cup Parboiled & Grated Potato
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½ cup All-Purpose Flour (optional)
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¼ tsp Garam Masala
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½ tsp Salt
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2 tsp Lemon Juice
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½ tsp Sugar
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2 Tbsp chopped Cilantro
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2 Tbsp Oil
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Salt & Sugar to your taste
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Water
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Oil for shallow frying
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Makes 8 – 10 Parathas
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| ingredients for aloo paratha |
Let’s Begin!
Make the potato stuffing:
1. Heat oil in pan, add mustard seeds, let pop, add cumin seeds, let sizzle, add asafoetida + curry leaves + green chilly paste + ginger paste + turmeric powder, fry few seconds. Add grated potatoes + garam masala + lemon juice + cilantro + salt + sugar & mix all very well. Allow to cool.
Make the paratha dough:
2. Mix all ingredients in that order; add water gradually in small amounts until a little firm dough [if it is too soft, it will not hold the stuffing well…] Knead well until smooth. Keep covered with damp cloth or in cling wrap for 15 minutes. [It took me just a little more than 1 cup water…]
Make the potato stuffed paratha:
3. By this time, the dough should have been resting & the stuffing should have cooled. Divide dough & stuffing in equal amounts.
4. Take one portion of the dough ball, roll it out a bit, place the stuffing ball in it & seal it properly. Then roll out an evenly slightly thick paratha (stop just before the stuffing starts oozing) and place on a hot pan. When bubbles appear, flip it. Apply oil with gentle pressure, then flip, apply oil on another side, and flip until both sides turn golden-brown.
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| how to make aloo ka paratha |
5. Sprinkle some chat masala on hot aloo paratha, top it with a small lob of butter or drizzle ghee, and serve with Curd/Raita, along with ketchup, chutney, or pickle.
I love eating spicy Aloo Paratha with sweet curd!
I love eating spicy Aloo Paratha with sweet curd!
* It is this amount of green chili that adds great flavor and spice; you may reduce if you wish.
- If you roll out a thin paratha (no good!), or apply too much pressure on both sides of paratha, and if you flip it very often; the aloo ka paratha will be crispier. Some prefer it that way too, but aloo paratha is best when it is soft and thick, not crunchy and thin.
- All-purpose flour in paratha dough helps maintain a circular paratha. It is possible to make this paratha with wheat flour alone too, but it usually gets shapeless if your wheat flour dough is not soft-yet-firm enough. You may skip the all purpose flour and replace with ½ cup whole wheat flour.
Enjoy.
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