Aloo Paratha Recipe | How to make Aloo Paratha| Aloo Paratha is a popular breakfast.
Updated: June 16, 2022
Ingredients for making aloo paratha:
7 mashed,boiled,peeled potato 1 handful chopped coriander leaves 4 tablespoon melted butter 1 1/2 tablespoon salt 1 tablespoon chaat masala 4 finely chopped green chilli 1/2 teaspoon powdered black pepper 1 large finely chopped onion 1 tablespoon red chilli 1/2 tablespoon garam masala powder
2 cup wheat flour 1/2 cup water
Aloo Paratha is an easy to make North Indian breakfast dish. This traditional breakfast recipe is perfect for weekend mornings and is a complete meal in itself. This paratha recipe tastes great when served with raita and pickle. Aloo Paratha is a quick and simple recipe made with easily available ingredients like whole wheat flour, mashed potatoes, green chilies, chopped onions, red chilli powder, fresh coriander leaves, chat masala, cumin powder and garammasala. You can make it with ghee if you want to prepare this easy potato recipe in the traditional way. This adds on to the taste. If you love the smokiness of onions and garlic then you can cook the stuffing separately, then mash it to perfection.
You can also add some ajwain (carom seeds). This will not only add on to the taste of this paratha, but at the same time it will add some health benefits. Aloo Paratha is such a versatile dish that you can have it anytime. It is difficult to classify this paratha into a particular category as it can be eaten in breakfast, lunch or dinner. Potato is quite filling as it is high on carbs.
Procedure for making aloo paratha :
Boil the potatoes and mash them in a large bowl. Add chopped onions, green chillies, coriander leaves, salt, garam masala powder, chaat masala in it and mix well. Make sure there is no lumps remain. Ensure that you have finely chopped the onions or the filling will come out.
Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4 inch circles. Add a spoonful of potato filling in the centre. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly.
Seal the dough and round it with the your fingers. Now roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides.
Press very lightly so that the mixture does not come out. Heat a pan and roast the parathas, cooking them on both the sides with a spoonful of butter or ghee. If you want to use less butter on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply butter with brush on both the sides.
Serve it hot with chilled yoghurt or pickle. You can also serve the aloo parathas with green chutney or coconut chutney or a light gravy. You can also make a onion-tomato-green chilli raita that tastes amazing with this paratha.