Aloo Paratha Recipe
Aloo Paratha is a popular breakfast dish in India, made from mashed boiled potatoes, spices, and herbs. The stuffing is then rolled into a ball and placed inside a soft, fluffy whole wheat bread. The bread is then flattened using a rolling pin and cooked on a hot tawa or griddle. The result is a delicious, crispy and flaky paratha that is perfect for breakfast, lunch or dinner.
Ingredients
For dough:
- 2 cup Whole wheat Flour
- water for kneading
- 2 tbsp oil
- ½ tsp salt
For aloo stuffing:
- 4 potatoes
- ½ ginger
- 2 green chillies
- ½ coriander leaves / cilantro
- ½ tsp salt
- ¾ tsp aamchur / dry mango powder
- ½ tsp coriander powder
- 1 tsp Red Chilli Powder
- ¼ tsp carom seeds
- ½ tsp Cumin (Jeera)
- ½ tsp garam masala
Instructions
Preparation
- Assemble all ingredients to avoid last minute rush.
- Boil potatoes for Aloo Paratha Recipe in pressure cooker or in a pot.
- Mash boiled potatoes with the help of a masher.
- Sieve wheat flour.
- Grate ginger piece.
- Finely chop green chillies and fresh coriander bunch.
- Keep aside some wheat flour for dusting.
- Keep aside some oil for roasting.
- Keep aside butter for Aloo Paratha.
For dough:
- For making Aloo Paratha dough, take wheat flour in a big bowl and add salt and oil. Now mix well.
- Add water as required to the bowl and start kneading.
- Prepare soft and smooth dough.
- Grease the dough with very little oil and rest it for 10 minutes.
For potato/aloo stuffing:
- In a Mixing Bowl take mashed potatoes, grated ginger, chopped chillies, fresh chopped coriander.
- Now add all masalas to the bowl.
- Combine all the ingredients together. Taste a little bit to check salt, if require can add more salt as per taste.
- Your potatoes / aloo stuffing is ready to go!
For Aloo Paratha:
- Knead dough a little bit before start making Aloo Paratha.
- Now take a small dough and roll it in circle.
- Place two tbsp aloo stuffing in the middle of the dough.
- With the edge, start pleating bringing dough to the center.
- Now, join the pleats together and tightly secure the ball.
- Dust some wheat flour on rolling board and start rolling the ball in circular shape. Roll paratha slightly thick compared to roti.
- Place the paratha on a hot tawa and cook for 1-2 minutes.
- Then, flip the paratha when it is partially cooked.
- Brush oil on the paratha and press slightly. Flip once again or twice till both the sides are cooked properly.
- Your Aloo Paratha is ready.
- Serve hot with raita, pickle or curry.
Equipment Used for This Recipe
- Potato Masher
- Oil Brush / Greasing Brush
Notes & Tips
- Dough: Dough for Aloo Paratha Recipe should not be too hard or too soft.
- Potatoes: Before mashing, let it cool down completely otherwise they will turn too mushy.
- Spices: You can increase or decrease the quantity of spices as per your taste.
- Oil: You can use any oil. However, I recommend that you use clarified butter/ ghee or olive oil.
- Accompanied: Aloo Paratha goes well with mixed raita, pickle.
- Can I add onions? Yes, you can add onions to the recipe, just add about ¼ to ⅓ cup finely chopped onions.
- Butter: My mother always uses homemade white butter which makes aloo paratha twice as tasty. However, one can use yellow butter or any other butter of your choice or you can skip butter completely.
- Ingredients & Equipments: Find these Ingredients & Equipments at Indian specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
Nutrition Facts
Aloo Paratha Recipe
Amount per Serving
Calories
235
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.3
g
2
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
340
mg
15
%
Potassium
493
mg
14
%
Carbohydrates
44
g
15
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
78
IU
2
%
Vitamin B1
0.3
mg
20
%
Vitamin B2
0.2
mg
12
%
Vitamin B3
3
mg
15
%
Vitamin B5
0.5
mg
5
%
Vitamin B6
0.3
mg
15
%
Vitamin C
22
mg
27
%
Vitamin E
1
mg
7
%
Vitamin K
5
µg
5
%
Calcium
21
mg
2
%
Iron
2
mg
11
%
Magnesium
33
mg
8
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.