Aloo Paratha is one of the most popular Punjabi dishes. This is basically a stuffed paratha and an excellent choice for the breakfast menu.
As we all know that Punjabis love to have parathas. They prepare many types of parathas. Some are stuffed, some are cooked with flour and ghee only.
Being a Bengali, rather a foodie by heart I always love to explore different cuisines. Punjabi dishes are a bit more oily. Or we can say they love to apply ghee in most of their items.
Aloo Paratha is not an exception as well. The traditional Punjabi recipe of this stuffed paratha will include lots of ghee/butter. However, you can always reduce the quantity of ghee if you too are a health freak like me. 😉
What is Aloo Paratha?
Aloo Paratha is nothing but Indian flatbreads stuffed with aloo or potatoes. The potatoes are generally boiled and mashed before putting it inside the flour dough.
The Punjabis would serve it with a dollop of butter on the top. But you can always omit the extra butter and still can enjoy these parathas.
People of all age groups enjoy the Aloo Paratha. You can just pack it for tiffin boxes as well.
This is such a dish that we can enjoy without any side dish or sabzi. Just roll and grab it. Though many of us would like to have it with some green sabzi. Curd or Yogurt and Pickles can also be a good option for accompanying these parathas.
The Aloo Paratha seems to be a wholesome meal. Stuffed with potatoes along with whole wheat flour, this is an ideal recipe for those chilly winter mornings. Remember to serve it hot to enjoy the freshness and delicious aroma.
Although I would not mind having an aloo paratha at lunch also. I personally like it with some fresh curd or chutney.
Since it is prepared with ghee or oil, the parathas tend to remain soft for longer times. That’s what makes it a good option to carry if you are traveling.
Potatoes are available in the market throughout the year. So you can just make it anytime whenever you feel.
The recipe which I have shared here is a very simple one. You will need a handful of ingredients only.
So let’s start with the recipe.
Few tips to make Aloo Paratha:
- Cover the mouth of the ball after placing the aloo stuffing very well. Join all the pleats together so that no stuffing can get outside. Otherwise while rolling the stuffing will come out and create a mess.
- If you feel like some more dough is needed to close the pleats, just add it and press it gently so that the extra dough gets mixed with the main ball.
- Try to make the balls a bit large so that it would become easy to put stuffing into it.
Some other breakfast recipes that you may like:
Aloo Paratha Recipe
Ingredients
- 2 medium-sized Potatoes
- 2-3 cups Whole Wheat Flour (Atta)
- Ghee or Oil as required to roast the Parathas
- 1-2 Green Chilies
- 1 teaspoon Dry Roasted Cumin Powder
- Sugar, Salt as per taste
- 1 tbsp Coriander leaves chopped optional
- Water as required to make the flour dough and for boiling the potatoes.
Instructions
How to make Aloo Paratha - Step by Step Recipe
Preparing the Potato or Aloo Stuffing:
- Wash and peel off potatoes thoroughly. Cut it into big pieces and pressure cook the same till 2- whistles.
- Let the potatoes become warm. After that, add some sugar and salt and the remaining ingredients (cumin powder, coriander leaves, chilies).
- Mix it with potatoes well. The stuffing is ready. Now keep it aside.
Preparing the Dough:
- Take some whole wheat flour and water. Add a pinch of salt and 1/2 tbsp oil as well.
- Mix all well and knead into a soft smooth dough just like you make for roti. Cover it and keep aside for 5-7 minutes.
Stuffing and rolling Aloo Paratha:
- Take a small portion out of the dough and make as many numbers of round balls as you want.
- Now take a ball and dust some wheat flour onto it. Start making a small hole like at the center of the ball (refer to the pic shown below).
- Give a slight pressure with the tip of your finger and try to enlarge the hole.
- Now the ball is ready to put the stuffing into it.
- Place the aloo stuffing into that ball.
- Now try making pleats and close the mouth of the ball by joining all the pleats together.
- See the picture for a quick reference.
- Prepare the rest of the balls in the same procedure.
- Now, place the ball on a rolling board (Chakla) and dust some wheat flour over it.
- Gently roll it using the Belan or the rolling pin. Spread some more wheat flour if needed.
- Make a nice round piece like roti.
Making Aloo Paratha:
- Heat a pan or Tawa. Place the rolled paratha.
- After about 45 seconds - 1min, flip over the paratha.
- Spread some ghee or oil over the paratha. Flip it again.
- Now similarly add some oil on the other side of the paratha as well.
- Let it cook for a few more seconds. Remove it from the pan when it is cooked evenly on both sides.
- Cook the other parathas in a similar manner. Aloo Paratha is ready to be served hot. Enjoy this meal with fresh curd and some salad. 🙂
Notes
- Cover the mouth of the ball after placing the aloo stuffing very well. Join all the pleats together so that no stuffing can get outside. Otherwise while rolling the stuffing will come out and create a mess.
- If you feel like some more dough is needed to close the pleats, just add it and press it gently so that the extra dough gets mixed with the main ball.
- Try to make the balls a bit large so that it would become easy to put stuffing into it. Â