Aaloo Paratha Recipe offers 3 ways of stuffing and rolling. Aloo Paratha is an Indian breakfast flatbread made of entire wheat flour, cooked potatoes, spices, and spices. They are delicious, flavorful, and tasty.
Filled parathas are essential for numerous North Indian homes, Dhabas as well as eateries. They are usually topped with butter that is white and eaten with Pickles or yogurt. In this article, I will show how to prepare the delicious Aloo Ka Paratha using my simple step-by-step guide as well as a video.
About Aloo Paratha
Aloo Parathas are renowned Indian flatbreads filled with a delicious spicy potato mix. The word “aloo” in Hindi, Aloo means “Potatoes,” and Paratha refers to “Layered Flatbreads.” Therefore, Aloo Parathas actually refer to the parathas filled with mashed, cooked, and spiced potatoes within the layers.
The dough starts by being made using whole-grain flour. After that, boiled potatoes are chopped or grated and made into a spice mixture. The delicious spiced potato mix is then packed into small pieces of dough before being closed. The dough is then wrapped and fried in a pan using an abundance of oil or Ghee.
The same recipe is made in the manner across India; however, there are slight differences in the spices. The recipe I use to make Aloo Paratha uses a distinctive blend of spices, so they taste delicious, tasty, and extremely delicious.
How to make Aloo Paratha is simple. However, it isn’t without a little practice. In this article, I’ve presented three methods to fill and roll the Aloo parathas. If you’re unfamiliar with making these stuffed parathas, then take a look at my tutorial and then try it in smaller portions.
How to Aloo Paratha?
Make Dough
- Mix 2 cups whole wheat flour, 1 teaspoon salt, 1 tablespoon oil, and half a cup of water into the bowl of a mixer. Mix until you are able to incorporate, adding water as needed to create an elastic and non-sticky dough. Make sure to knead until the dough is really flexible and soft.
- If you press this, the dough must fall apart easily and should be soft. Put it in a container and set it in the fridge until the filling is done. It is my practice to let the dough rest for at least 30 minutes. If you’d like to avoid resting, just knead it longer and then use it right immediately.
Make Aloo Stuffing
- The potatoes should be cooked till they’re fork-tender and without turning them into mush or the water clog. If you are cooking them in the pressure cooker, put the potatoes inside the cooker with 1 cup of water. Pressurize at a moderate temperature for between 3 and 4 whistles, depending on their dimension. If you cook them in an instant pan, pressurize them for 5-6 minutes and then allow the pressure to fall naturally.
- After the potatoes have cooled when they are cool, cut them into pieces and grind or smash them using a fork until it becomes silky smooth. It should not be any pieces of potatoes remaining after they break the aloo paratha as they roll. If your potato appears dry or spongy, make sure you don’t go overboard with the mashing. Use your fingers instead to break up the small pieces. Don’t make sure you have the potato to be sticky.
- Make sure you run your fingers through the potato mash. Break the potato chunks into smaller pieces. This is a crucial step. Then add
Ingredients
- 3/4 teaspoon garam masala (adjust according to your taste)
- 1/2 teaspoon of red chili powder (adjust according to your taste)
- 1/4 to 1 teaspoon coriander powder
- 1/2 tsp chaat masala (or amchur, dried mango powder)
- 1 chopped green chili (optional and not recommended for kids.)
- 3/4 tsp ginger grated or paste (or 1/4 tsp ginger powder)
- 1/2 teaspoon salt (more is needed)
- 1 TSP kasuri Methi (dried the fenugreek leaf)
- 1/4 teaspoon ajwain (carom seeds, skip it if you do not already have them)
- 1/2 teaspoon fennel powder (saunf powder, omit if you do not already have it)
- 2 tbsps coriander leaves fine chopped
- Mix them all together and test the taste. Add more spice or salt, if necessary, according to your preference. The mixture should be divided into 8 equally sized portions.
- The dough is divided into 8 equal portions.
Method 1 – Roll Aloo Paratha
I’ve provided three different methods to roll parathas (pics below). Have a look to find which one is more appealing for you.
- Sprinkle a little flour over the area of rolling. Then, smooth a ball of dough and put it into flour. It will be flattened and then rolled into an 8-inch disc or a round.
- Put a potato with a spiced ball on top and lift it up.
- Make sure to press the stuffing down the middle and then lift the sides up, creating the shape of a cup. If the stuffing of the aloo has become sticky, then rub your hands generously with flour.
- Make the sides rise by rotating the entire object with your hands in a counter-clockwise direction. The dough expands in its own way and is then placed across the filling. (check video)
- Continue this process of moving the aloo to the inside and raising the sides in a circular motion until the edges are brought over towards the highest point.
- Connect all edges carefully to make sure that there is no filling evident. Do not take out the dough that is not needed, but instead, apply it to the ball.
- Infuse the ball with flour, coating both sides before gently squeezing the ball using your hands. This is essential to ensure that the filling evenly spreads across the Paratha.
- Put the steamed side over the area of rolling and roll gently without applying pressure. Be sure not to roll the Paratha in a continuous manner. Instead, rotate it clockwise each time you have 4 or 6 rolls to make sure it doesn’t fall apart or be stuck.
You are able to make them your own as thick or thin as you want. I prefer thin, around 8 to 9 inches. If you notice that the filling is coming out when rolling, you can apply flour on the areas that are showing. Sprinkle the flour only when needed, and try to do not apply too much.
Method 2 – Roll
I took these photos in the year 2015, but I never managed to post them on my blog. The recipe for the stuffing involves tempering the spices with oil and adding the potato mash. It’s on the hotter edge with a little addition of chili powder.
The aloo filling should be placed inside a 5-inch roti. Make pleats, then bring all edges to the top. Then gently join them, and then remove the dough. Make it flat and then dip it into flour. Then flatten to an inch-wide disc using your hands to spread the filling equally. Make it the largest size you are able to.
Method 3 – Roll
Two rotis are six inches. The aloo paste is spread over one of the rotis in the manner shown below. The edges should be soaked with a little water. The other roti should be placed over it. Apply pressure gently to the sides, securing each roti. After that, sprinkle the flour over it and the rotis evenly and however thin you like. By this method, it is possible to create only six large parathas. Divide the dough into 12 pieces and fill it with 6 portions.
Fry Aloo Paratha
- Once you have finished rolling up to four paranthas, heat the griddle at moderately high heat. If the pan gets hot enough, shake off any extra flour in the paranthas made from aloo and slowly transfer it to the grid. In about 2 minutes, you’ll notice bubbles. Then, turn it around to the opposite side.
- Make sure to press down lightly using the spatula. It will be apparent that the parantha of aloo begins to puff. Sprinkle some oil or Ghee. I would add around 1 teaspoon of Ghee.
- Then flip it towards the opposite end and then drizzle with more grated Ghee. Make sure to press down the edges using an apron to cook them properly. The well-cooked parathas will make your home ablaze with a delicious scent. If you notice golden or mild brown spots on the parantha, transfer it from the plate.
- In order to fry the next, make sure your pan is heated enough but not too hot. Adjust the heat to moderate or low when needed to make sure the parathas aren’t burning. Clean a cloth and place it in a container, or set up the parathas on a cooling rack. The parathas in order to keep them damp.
Serving Aloo Paratha with Pickle or yogurt. It is also possible to add butter to your parathas. We like them best by topping them with Mint Chutney as well as Cilantro or coriander Chutney.
Pro Tips
First, boiling potatoes in the correct way is crucial to making the most delicious aloo parathas. They should be cooked until soft, which means they’re only cooked but not cooked to the point of being overcooked. Potatoes that have become soggy will result in an extremely moist and sticky filling that isn’t suitable for making parathas.
Mashing or grating potatoes appropriately is also vital. It is important not to have any chunks of potatoes remaining in the mash, as they could tear the parathas. Don’t overmash them until they are too pasty. You can also grate the mash instead of smashing it to prevent a paste-like texture.
Filling up the parathas: The initial method of rolling and stuffing the parathas that I’ve demonstrated is the most effective method to prepare as it locks the stuffing inside the dough completely and prevents the stuffing from spilling out.
Spreading and flattening the filling when you seal the spiced and also inside the dough gives the also a great. It prevents the parathas from splitting and spreads the filling in a uniform manner.
Then, frying the parathas at a lower temperature can cause them to become hard. Make sure to cook them at a moderately medium-high flame to cook them well. Additionally, controlling the heat as required is vital to ensure they won’t get burned.
Ingredients
Potatoes: The right variety of potatoes for this type of Paratha is vital. A few varieties of potatoes can become to be sticky and mushy upon boiling. Do not use them. Don’t use potatoes that have been harvested recently. Old potatoes Yukon Gold & Russet are good for making parathas.
Spices: Many people prepare aloo parathas using only a few ingredients, like coriander, cumin powder, and red chili powder. The blend of the spices I’ve used to make the parathas here is delicious that your kitchen will smell an aroma of delicate fragrance while cooking.
If you don’t like or do not have any preference for a specific spice, you are able to skip it. It is also possible to reduce or increase the spice depending on your preferences.
Ghee: Aloo parathas are made by pan-frying, usually topped with plenty of Ghee, as it gives a smoky scent and a flaky texture. If you are not eating the Ghee, you may use any normal oil.
Variations
- You could also heat the spices prior to adding them to the potato mash. In order to do that, start by heating 1 tablespoon of oil or Ghee in a small saucepan. Then add the green chilies and ginger. Sauté for 30 seconds; after that, add the spices and salt. Switch off the heat and add it to the potatoes that you have mashed.
In spite of the tempering process, aloo parathas are delicious because the filling is steam-cooked while frying.
- A few people make use of onions when making the stuffing. The onions are either raw or cooked in oil until they no longer have a fresh smell.
