There is no doubt that ‘Aloo Paratha’ is the most popular ‘paratha’ recipe from Punjab or North India. Spicy potato mixture is used as a stuffing for this Indian flat bread. There are many ways of making potato stuffing. This one is very easy and quick to make. This paratha is loved by all in our family! It is easy to make and at the same time very tasty too. This Aloo Parath recipe is my Mom’s recipe which I follow religiously.
‘Aloo Paraths’ is a regular breakfast at most of the North Indian places. In Punjab the parathas are made with lots of ghee and then served with dollops of white butter or makkhan. Later I’ll share some other recipes of making ‘Aloo Paratha’ like ‘Dhaba Style Aloo Parath’, ‘Payaz-Aloo Paratha’ etc. Another combination of paratha I make with potato is ‘Saag Aloo Paratha’ in which the dough is kneaded with grated potatoes, chopped amaranth (note sak) and spices. I will be sharing another parathe i.e. ‘Sabzi Paratha’.
You can serve ‘Aloo Paratha’ with any pickle of your choice. I have served with dahi, mango pickle, onion and green chillies. They also make good tiffin, lunch or snack option as they stay soft even after cooling down.
For the Potato Stuffing:
For the dough:
- For preparing the Potato Stuffing:
- First boil the potatoes and peel them. You can boil or steam the potatoes in a pressure cooker or steamer. Mash the potatoes. The potatoes should be mashed in a smooth paste there should not be any lumps.
- Now add the chopped onion, chopped green chilies, chopped coriander leaves, roasted jeera powder, garam masala powder, red chili powder, dry mango powder, lemon juice and salt. Mix the mashed potatoes very well.
- Check the seasoning and keep the potato stuffing aside.
- Preparing the dough:
- In another mixing bowl take whole wheat flour. Add salt, oil and mix well.
- Knead into smooth soft dough with adding water. Cover and keep the dough aside for 30 minutes.
- Preparing the Aloo Paratha:
- Divide the dough into 6-7 equal size balls.
- With a rolling pin, roll them into small rounds.
- Take a portion from the stuffing and put it in the rolled dough. Cover well from all sides.
- Dust some flour on the stuffed dough ball and roll into a round normal size roti.
- On a hot tava/skillet place the rolled paratha.
- When one side of paratha is partly cooked, flip the paratha and cook the other side.
- Now apply butter or oil flipping the paratha time to time.
- When you’ll see brown spots on paratha and it becomes crispy, the paratha is ready.
- Make all Aloo Paraths this way and keep them in a casserole.
- Serve Aloo Paratha with some extra butter on top, along with some pickle or some yogurt.
~ Always cut the onions, chillies, coriander leaves very finely. Also, the aloo should be mashed very well. There should not be any lumps or small pieces in it so that, the parathas do not break while rolling.
~ To get the slight sourness and tanginess in the Aloo Parath, I have used amchur (dried mango powder) and lemon juice, but you could also use dried pomegranate seeds powder (anardana powder) or chaat masala too. If you do not get any of these powders then add only lime juice as per your taste.