Aloo paratha:

A traditional Punjabi recipe

So, I was thinking to make “Aloo Paratha” but “Aloo Paratha” nobody makes like Mumma, so I’ve taken Mumma’s recipe. I almost have all the ingredients. So, it’s nothing! Actually, Aloo Paratha is about 2 things,

dough and filling.

About Aloo paratha

what is aloo paratha?

basically, Aloo paratha is a flatbread filled with potatoes inside and a very comforting food . The whole Indian subcontinent, be that Pakistani, Afghanistani, Bangladeshi, or Kerala. Paratha is still a common thread. That Aloo Paratha has a crust outside and creaminess inside. That’s the play.

Actually, this dish is so versatile that anything can be added or skipped in India everyone has their own style of making parathas plus if you a an average-level cook you can change the mood of a paratha yes there are happy ones, sad ones, lazy one, etc etc.

Recipe of aloo paratha

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4
Course: Breakfast
Cuisine: North Indian

Ingredients

For the Dough

2 cups whole wheat flour
1 tsp salt
2 tbsp gram flour
½ tsp carom seeds (ajwain)
2 tbsp ghee
Water as required
2 tsp oil

For the Filling

2 large potatoes, boiled and grated
1-inch ginger, grated
2-3 green chilies, finely chopped
1 tbsp fresh coriander leaves
Salt to taste
½ tsp coriander powder
1 tsp chili powder
½ tsp cumin powder
1/2 tsp fennel seeds
1 tsp garam masala
¼ tsp amchur powder
Ghee for roasting
Butter cubes for garnish
Yogurt to serve
Pickle to serve

Process

For the dough

• Add whole wheat flour, gram flour, and ghee to a bowl. Mix well and form a crumb-like mixture.

• Add water as required and knead a soft dough. Cover with a muslin cloth and set aside for 20 minutes or till in use.

• Add oil to the dough and knead a little till its absorbed.

For the filling

• Add boiled[grated] potatoes, onion, green chilli, fresh coriander, salt, coriander powder, chilli powder, cumin powder, garam masala, fennel seeds and amchur powder. Mix well

• Divide the prepared dough into equal portions, and form small lemon-sized balls.

• Roll them into a flat disc with a rolling pin and add the prepared stuffing in the center.

• Roll into a potli, remove the excess dough, and roll back into a disc.

• Heat a tawa, add the prepared paratha, and roast on both sides for 30 seconds each, flip over and brush with ghee, flip over and roast till brown spots appear.

• Garnish with cubes of butter and serve hot with yogurt and pickle.

Tips for you

1. 1. Any ingredient is skippable and addable as I said this is a very versatile recipe, all masala can be skipped if you want a simple one, and butter can be skipped if you want fewer calories.
2. don’t mind much if the paratha is torn a little bit it will taste the same.
3. if you add onions the parathas won’t last long and the filling has some water content of onions.
4. After they roast, keep on stacking them in a roti basket or casserole lined with a towel to help keep them warm.
5. Use an appropriate amount of heat – Keep the flame medium-high to high while cooking parathas. 

serving options

•  aluu parathas can be served in many ways:-
• with dahi or raita
• with chutney
• any type of pickle like mango pickle, lemon pickle, or chili ones
• they go well with butter too
• in Bihar, we eat them with chokha 
• or with any curry

 

if you came till here I am so glad and happy please try it and tell me in the comments if any questions feel free to ask them, have a good day ahead.