Aloo paratha recipe | Potato stuffed aloo paratha
Aloo Paratha is my most repeating breakfast and snack at home. Everyone loves it very much. It is fulfilling yet tasty. In 'Aloo Paratha' aloo is a Hindi word that means potato. That means aloo paratha is stuffed with potato stuffing. This dish is originated from Punjab. This is very popular in central and western India even in eastern Pakistan. In Punjab, these parathas are served with a lot of love and sweetness. On top of that, there is a lot of ghee, white butter. These parathas are usually available in a wide range in Indian dhaba's.
Let's start making our aloo paratha without wasting any more time!
Making the aloo stuffing:
- Take 4 large potatoes and keep them in the cooker for boiling. Once they are boiled, peel and mash the potatoes very properly.
- Add 2 finely chopped green chilies,1 teaspoon of garam masala powder and amchur powder(dry mango powder), Punjabi garam masala(optional), and salt as per taste.
- Now mix the spices with the mashed potatoes very well. Edit the amount of salt and spices after tasting if required.
- Now keep the stuffing aside.
Dough Making:
- In a mixing bowl or dish take 2 cups of wheat flour. Make a well in the center and add salt as per taste and 1 tablespoon of ghee or oil + 1/2 cup of water.
- Now, start binding everything properly. Add more water if required. Make the dough soft(knead it for 8 to 10 minutes)
- After kneading, cover the dough with a cotton cloth and keep it aside for 30 minutes.
Stuffing method 1:
- Make two round balls out of the dough.
- With the help of a rolling pin(belan), roll it according to your size(don't make it too big).
- Try to roll both the rounds same.
- Now, place the aloo stuffing on one of the rounds. Spread it lightly but keep 1 inch of space from the sides.
- Cover it with the second round gently.
- Now, lightly press it and roll it as per the size of your daily roti/chapati.
Stuffing method 2:
- Place the stuffing as did in the previous one. But here don't spread and keep the gap in the sides pretty fine.
- Now, don't cover it with the second round instead take the edge of paratha and start pleating it.
- Join the pleats well, press a bit of the joined pleats from the top.
- Now sprinkle some flour and start rolling it gently. Roll until its size becomes like your daily chappati.
Toasting/Roasting:
- Before placing the paratha on tawa make sure that tawa is hot. The flame should not be at low temperature. Otherwise, paratha will become crisp and harder. We have to make paratha soft.
- Use the flip technique to cook the paratha. Keep flipping the paratha after a certain interval.
- After a few flips, add the ghee/oil/butter on both sides one by one.
- You can stack these parathas in a casserole as we do with chappatis or it can also be directly served to the plate with green chutney.
Notes:
- You can serve the parathas with some extra ghee or butter and yogurt and pickle.
- These parathas taste superb even after getting cooled down. So you can give these parathas in a tiffin box also.
- Make sure that you mash the potatoes properly or else parathas will break down while rolling.
- You can also finely chopped onions in the stuffing.
- If you want your paratha to be more healthy then add more veggies in the stuffing like peas, corn, capsicum, carrot, etc.
- Coriander leaves can also be added to the stuffing to make it fresher.
Nutrition Facts
Aloo Paratha
Amount Per Serving (1 aloo paratha)
Calories 154Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 6mg2%
Sodium 269mg12%
Potassium 87mg2%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 85IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 3mg20%
Vitamin K 1µg1%
Calcium 8mg1%
Vitamin B9 (Folate) 11µg3%
Iron 1mg6%
Magnesium 33mg8%
Phosphorus 86mg9%
Zinc 1mg7%
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