ALOO PARATHA RECIPE
Aloo Paratha recipe filled with spicy potato stuffing made with spices and herbs. Paratha is one of the most loved North Indian delicacy, which is prepared in almost every Indian household. If you too are a fan of parathas, then you can try making one at home and surprising your loved ones with your smart culinary skills. If you are searching for the best recipe for how to make aloo paratha, look no further! This easy aloo paratha recipe will help you make delicious, flavorful and perfect parathas at home in a jiffy!
Aloo Paratha is North India's favourite breakfast. This filling and tasty aloo paratha is best served with chutney, curry, yogurt/curd or with loads of butter, which makes aloo paratha a divine indulgence! When made just right, Indian aloo paratha is matchless in taste. But some people struggle to make perfect aloo parathas as it tends to break and the filling falls out. However, with this super easy aloo paratha recipe, you can make the best parathas! The first and foremost thing is that the potato used should not have been boiled immediately. You must always use cold potatoes or the filling becomes gooey. Then cook the parathas on both sides on low flame and then use a drop or spoon of oil on both sides. If you want to make tandoori aloo paratha, follow the same recipe but cook it on the high flame on both sides and serve with a dollop of butter. These parathas are very filling and can be served on numerous occasions like kids parties, pot lucks, buffet, etc., Follow my step by step photo recipe to prepare Aloo Paratha. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
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RECIPE FOR ALOO PARATHA
Coarse : Breakfast
Cuisine : India
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 3 min
Total Time : 18 min
Ragi Recipes
INGREDIENTS
FOR DOUGH
- 2 cup whole wheat flour
- 1/4 tsp salt
- 1 tbsp oil
- water - for kneading
- 3 medium sized potatoes
- 1 green chilli - chopped
- 1 tsp grated ginger
- 2 tbsp coriander leaves
- salt - to taste
- 1/2 tsp garam masala
- 1/2 tsp kashmiri red chilli powder
- 1/2 tsp coriander powder
- 1 tsp kasoori methi
- 1/4 tsp ajwain (optional)
- oil / ghee - for paratha
METHOD
- boil potatoes just until fork tender without making them mushy. in a traditional pressure cooker, cook for 2-3 whistle depending on the size of potatoes. In an instant pot, pressure cook for 4 minutes since I used medium sized potatoes
- in the meanwhile, add flour, salt and mix well. spinkle little water and make a soft and smooth dough. knead the dough well for 5 minutes and please make sure the dough should be non sticky
- knead the dough well until soft and pliable. finally add little oil to the dough and cover with a plate or cloth and rest the bowl for 15 minutes
- when the potatoes are done, cool them slightly and peel the skin while still warm. ensure your boiled potatoes are not mushy or soggy
- grate or mash the potatoes well until no bits of potatoes remain. if you see any chunks of small potatoes, mash with fingers
- now add chopped ginger, green chilli, coriander leaves, red chilli powder, garam masala, coriander powder, ajwain and kasoori methi
- mix all of the ingredients gently and check for salt and spice as per your taste
- divide the aloo stuffing equally into 10 parts and also divide the dough to 10 parts and keep the dough covered
- take 1 dough ball and place it on the floured surface and make a round circle using the rolling pin. the circle should approximately around 4-5 inches in diameter
- gently bring the sides of the roti to shaping like a cup and fill the potato (aloo) stuffing in the center (don't overfill)
- now, bring all the edges together and then pinch to seal the edges and then begin to roll evenly all over without putting pressure around 7-8 inches diameter. sprinkle little extra flour as needed while rolling
- always apply equal pressure while rolling the paratha
- heat a pan or griddle to cook the aloo parathas. the griddle should be hot enough otherwise the parathas will turn hard
- when the pan is hot, gently transfer a rolled aloo paratha into the pan and cook for 2 minutes, once you see the bubbles on top and then flip over to other side and cook evenly
- apply 1/2 tsp of oil or ghee around the paratha and gently press with a spatula and you can see the golden brown spots on paratha
- also, please make sure the press the edges so that they get cooked as well and repeat with the remaining dough balls and cook all the parathas similarly
- serve hot aloo paratha with butter, pickle or a yogurt
- Enjoy!
NOTES
- make sure the dough is rested before you start rolling
- the potato mixture must be free of lumps
- roll the parathas slowly to avoid tearing and the filling come out
- you may use ghee to cook the parathas in place of oil
- adjust spice level according to your taste
- do not overcook potatoes, allow them to cool down before peeling and grating. this will prevent potatoes from getting sticky
- grating potatoes makes the filling even and prevents the parathas from tearing as you roll them
ALOO PARATHA WITH STEP BY STEP PHOTO RECIPE
boil 3 potatoes in a pressure cooker for 1-2 whistle
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