Aloo Paratha is potato stuffed Indian flat bread. It is one of the most famous bread among variety of Indian breads. It is very easy recipe and simply can be served Green chutney, curd and a dollop of butter. It needs little patience and turns out fabulous. There are many variations available but today I am making the basic Aloo Paratha which is very commonly made in North Indian style. I love making these. Let’s see the recipe.
Prep time: 20 min| Cooking time: 20 min|
Recipe type: breakfast | Makes: 6
2 cups atta / whole wheat flour
1/2 cup water
1 tsp salt (or to taste)
A few drops of oil
For Aloo Filling
2 medium sized potatoes
1 tsp red chilli powder
1/2 tsp jeera (cumin powder
1/2 tsp chaat masala (or garam masala)
1/2 tsp salt
Few coriander leaves, chopped fine
First prepare the dough for paratha. Sieve flour and salt in a bowl. Mix it using your hand. Add little water at a time and start kneading the dough. Make smooth and soft dough. Knead for 3-4 mins and coat with few drops of oil (or you can use dough maker if it’s available) Cover it and let it rest for 20 minutes.
Now prepare filling. Mash the potatoes using masheror a grater. Make sure to mash it well, be sure that there are no big chunks of potatoes left otherwise it will be harder to roll paratha with larger chunks and paratha may get break.
Add red chilli powder, cumin powder, chaat masala, salt and finely chopped corriander leaves.
Mix all ingredients together, making sure they are well combined.
Now take one flatten dough poori at time. Coat with dry flour and roll into 3-4 inch diameter circle using rolling pin and board.Put one potato round in the center, gather all the edges as shown.Seal it gently on top.You can pinch off the extra bit of dough on top.
Cook until both sides are golden brown and you hopt aloo paratha is ready to serve with a dollop of butter on top, some curd and Green chutney.In winters it goes really well with a cup of tea.I hope you will enjoy this recipe.
• Most important point is boiled potatoes should be cooled completely before adding salt otherwise it will release water and filling will be wet. You will not able to fill it in dough.
• Second your dough should be soft enough and resting time is important.
• To cut down on calories you can use olive oil cooking spray.
• You can flatten the filled paratha with fingertips only if you not able to roll it with rolling pin.