Aloo paratha

Potato is everyone’s favourite. Aloo paratha is a filling and tasty food that goes best with curd and pickle. My mom makes the stuffing in a different way using red chilli powder instead of coriander, curry leaves and green chillies. Both the versions are my favourite. From my school days I have craving for this food.  This version has become the favourite one for the entire family. Also this is ‘K’s favourite!!!

Check my recipes for  – Moong dal paratha, Methi matar paratha, Triangle paratha, Lachcha paratha.

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Aloo paratha

Niranjana Sankaranarayanan
Potato is everyone's favourite. Aloo paratha is a filling and tasty food that goes best with curd and pickle. My mom makes the stuffing in a different way using red chilli powder instead of coriander, curry leaves and green chillies. Both the versions are my favourite. From my school days I have craving for this food.  This version has become the favourite one for the entire family. Also this is 'K's favourite!!! Check my recipes for  - Moong dal paratha, Methi matar paratha, Triangle paratha, Lachcha paratha.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Indian, North Indian, Punjabi
Servings 8 parathas

Equipment

  • Pressure coker
  • Skillet
  • Rolling board & Rolling pin

Ingredients
  

For Dough

  • 2 cups Wheat flour
  • As req Water
  • To taste Salt

For Stuffing

  • 5 nos Potatoes
  • 2 nos Green Chillies
  • few Curry leaves
  • few Coriander
  • 1 tsp Cumin seeds
  • 1 tsp Turmeric Powder
  • To taste Salt

Instructions
 

Dough

  • In a bowl add the wheat flour, salt and a small quantity of water and mix well.
  • Knead it well to make a soft dough.
  • Add a teaspoon of oil or ghee to make it soft.
  • Set the dough aside and cover it with a damp cloth.

Stuffing

  • Wash the potatoes, pressure cook it.
  • Peel the skin and place it in a bowl. Mash it well.
  • Chop the green chillies, curry leaves and coriander into small pieces.
  • Add salt, turmeric powder, chillies, coriander, curry leaves, cumin seeds into the mashed potatoes and mix well.
  • Mix everything together. Make it into balls and keep aside.
  • Paratha
  • Before making paratha divide the dough into equal parts, make big balls and arrange it on a plate. In the same way divide the stuffing into equal parts and make balls equal to dough balls. Place it on a plate.
  • Take one of the dough balls and spread it out with the rolling-pin as we make for roti.
  • Since we are going to make paratha the roti should be thicker than that we make for roti.
  • Place the stuffing in the centre of the roti.
  • Make pleats from all sides and bring it to center. Remove the extra extra dough.
  • Coat it with the wheat flour on all the sides and keep aside.
  • Follow the same step for all the balls.
  • Keeping the folded side facing downwards, spread it carefully. Take care that the stuffing donot come out.
  • Now heat the tava and drizzle some ghee. Place the paratha and drizzle some ghee.
  • When the paratha change in colour, it starts to puff up. You can see the brown spots on it.
  • Now turn it upside down and cook on the other side.
  • Make sure that they change in colour on both the sides.
  • Repeat the same step for other parathas.
  • Serve it hot with curd and pickle.

Video

Keyword Aloo paratha, Parathas

INGREDIENTS

For Dough

Wheat flour – 2 cups

Water

Salt -To taste

For Stuffing

Potatoes- 5

Green Chillies – 2

Curry leaves – few

Coriander – few

Cumin seeds – 1 tsp

Turmeric Powder – 1 tsp

Salt –  To taste

Dough

  • In a bowl add the wheat flour, salt and a small quantity of water and mix well.
  • Knead it well to make a soft dough.

4

  • Add a teaspoon of oil or ghee to make it soft.

5

  • Set the dough aside and cover it with a damp cloth.

Stuffing

  • Wash the potatoes, pressure cook it.
  • Peel the skin and place it in a bowl. Mash it well.
  • Chop the green chillies, curry leaves and coriander into small pieces.
  • Add salt, turmeric powder, chillies, coriander, curry leaves, cumin seeds into the mashed potatoes and mix well.
  • Mix everything together. Make it into balls and keep aside.

Paratha

  • Before making paratha divide the dough into equal parts, make big balls and arrange it on a plate. In the same way divide the stuffing into equal parts and make balls equal to dough balls. Place it on a plate.
  • Take one of the dough balls and spread it out with the rolling-pin as we make for roti.

7

  • Since we are going to make paratha the roti should be thicker than that we make for roti.
  • Place the stuffing in the centre of the roti.

DSC00389

  • Make pleats from all sides and bring it to center. Remove the extra extra dough.
  • Coat it with the wheat flour on all the sides and keep aside.

DSC0039410

  • Follow the same step for all the balls.

DSC00397

  • Keeping the folded side facing downwards, spread it carefully. Take care that the stuffing donot come out.

DSC00404

  • Now heat the tava and drizzle some ghee. Place the paratha and drizzle some ghee.

DSC00407

  • When the paratha change in colour, it starts to puff up. You can see the brown spots on it.

DSC00409

  • Now turn it upside down and cook on the other side.

DSC00410

  • Make sure that they change in colour on both the sides.

DSC00416

  • Repeat the same step for other parathas.

DSC00418

  • Serve it hot with curd and pickle.

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