Hey there, foodie friends! Ready to tackle a classic comfort food that’s beloved across the Asian continent, and beyond? We’re talking about Aloo Paratha! Fluffy, golden flatbreads stuffed with a savory, spiced potato filling…are you drooling yet? This isn’t just a recipe; it’s a warm hug on a plate, a taste of home, and a guaranteed crowd-pleaser.
Aloo Paratha Recipe
This recipe will guide you through creating perfectly pillowy Aloo Parathas, bursting with flavor in every bite. Get ready to impress your family and friends with your newfound culinary skills!
Ingredients:
- For the Dough:
- 2 cups whole wheat flour (atta)
- 1/2 teaspoon salt
- 1 tablespoon oil
- Warm water, as needed to knead a soft dough
- For the Potato Filling:
- 2 large potatoes, boiled, peeled, and mashed
- 1/2 cup finely chopped onion
- 1-2 green chilies, finely chopped (adjust to taste)
- 1/2 inch ginger, grated
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon dried mango powder (amchur)
- 2 tablespoons chopped cilantro (coriander leaves)
- Salt to taste
- 1 tablespoon oil or ghee
- For Cooking:
- Ghee or oil, for cooking parathas
- Dry flour, for dusting
Instructions:
- Prepare the Dough: In a large bowl, combine whole wheat flour and salt. Add oil and mix well. Gradually add warm water and knead into a soft, pliable dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes. Resting the dough is crucial for soft parathas!
- Prepare the Potato Filling: While the dough rests, prepare the filling. In a bowl, combine mashed potatoes, chopped onion, green chilies, grated ginger, turmeric powder, red chili powder, coriander powder, garam masala, dried mango powder, chopped cilantro, and salt. Mix everything well until evenly combined. Taste and adjust seasonings as needed. You can add a squeeze of lemon juice for extra zing if you like!
- Assemble the Parathas: Divide the dough into equal-sized balls. Roll one dough ball into a small circle (about 4-5 inches in diameter). Place a generous amount of potato filling in the center of the circle. Gently bring the edges of the dough towards the center and seal it completely, forming a ball again. This is important to prevent the filling from leaking out.
- Roll the Parathas: Dust the work surface and the stuffed dough ball with dry flour. Gently roll the ball into a 6-8 inch diameter circle, using light pressure to avoid tearing. Be patient and rotate the paratha frequently while rolling.
- Cook the Parathas: Heat a flat griddle or tawa over medium heat. Place the rolled paratha on the hot griddle and cook for a minute or two, until small bubbles start to appear. Flip the paratha and cook the other side for another minute. Drizzle a teaspoon of ghee or oil around the edges of the paratha. Flip again and cook, pressing gently with a spatula, until both sides are golden brown and cooked through. Ensure the paratha is evenly cooked and has a nice, crispy texture.
- Serve: Remove the cooked Aloo Paratha from the griddle and serve hot with a dollop of butter, yogurt, pickles, or your favorite chutney. A hot cup of chai is the perfect accompaniment!
Enjoy your homemade Aloo Parathas! They’re perfect for breakfast, lunch, or dinner, and they’re sure to become a family favorite. Don’t be afraid to experiment with the filling – you can add other vegetables like peas or carrots, or adjust the spices to your liking. Happy cooking!
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