Delicious Aloo Paratha Recipe

Aloo paratha, a popular Indian flatbread dish, has a rich history that dates back to the early 12th century. The dish originated in the Indian subcontinent, specifically in the Punjab region, and has since become a staple breakfast food in many parts of India, Pakistan, and other countries.

How to make Aloo Paratha ?

Aloo paratha is a popular Indian breakfast dish that consists of a whole wheat flatbread stuffed with a spiced potato filling. Here’s a simple recipe to make a delicious aloo paratha at home.

Aloo Paratha Ingredients

• 2 cups whole wheat flour
• 1 teaspoon salt
• 1 tablespoon oil or ghee
• Water as required for kneading

Aloo Paratha Stuffing Ingredients

• 3-4 medium potatoes, boiled and mashed
• 1-2 green chilies, chopped finely
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon coriander seeds
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1 teaspoon dry mango powder (amchur powder)
• Salt as required
• Oil or ghee as required for roasting

Process

1. To make the dough, combine the whole wheat flour, salt, and oil or ghee in a bowl. Gradually add water and knead the dough for 5-7 minutes until it becomes smooth and soft. Cover the dough with a cloth and let it rest for 30 minutes.
2. To make the potato filling, heat oil or ghee in a pan and add the cumin seeds, coriander seeds, and green chilies. Let them sizzle for a few seconds. Then, add the mashed potatoes, red chili powder, garam masala powder, and dry mango powder. Mix well and cook for 2-3 minutes. Season with salt to taste.
3. Divide the dough into 4-6 equal portions, depending on how large you want your parathas to be. Roll out each portion into a ball and flatten it slightly into a disk shape.
4. Place a tablespoon or two of the potato filling in the center of each disk. Fold the dough over the filling and press the edges together to seal the paratha.
5. Heat a non-stick pan or griddle over medium heat. Cook the parathas for 1-2 minutes on each side, until they are golden brown and crispy. Brush with oil or ghee as required.
6. Serve the aloo parathas hot with butter, yogurt, or pickle.

Tips and Variations

• Use old potatoes for the best results, as they will be drier and easier to mash.
• Adjust the amount of spices and herbs to suit your taste preferences.
• You can also add other ingredients to the potato filling, such as grated carrots or peas.
• To make the parathas more crispy, you can add a little more oil or ghee to the dough.
• Experiment with different types of flour, such as all-purpose flour or whole wheat flour with oats or barley.

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Who is Manu Bhaker?

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Manu Bhaker, India’s 1st time winner for Olympic 2024 for Air pistol 10 m. She made us proud by winning the medal. Her fondness for aloo paratha is well known, Despite her rigorous training and disciplined diet, she often shares her love for this traditional Indian dish such as Aloo paratha.

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