Craving a comforting and flavorful breakfast, lunch, or dinner? Look no further than the humble yet utterly satisfying aloo paratha! This Indian flatbread, stuffed with a spiced potato filling, is a culinary hug in a pocket, perfect for any time of day. Get ready to embark on a delicious journey with this easy-to-follow recipe!
Aloo Paratha Recipe
Aloo paratha, a North Indian staple, is a whole wheat flatbread filled with a savory mixture of mashed potatoes and spices. The parathas are then cooked on a griddle with ghee or oil until golden brown and crispy. This recipe provides a detailed guide on how to make perfect aloo paratha every time. The soft dough, flavorful potato filling, and the ghee-laden crispy exterior make it a truly irresistible dish.
### Ingredients:
**For the Dough:** * 2 cups whole wheat flour (atta) * 1/2 teaspoon salt * 1 tablespoon oil * Water, as needed **For the Filling:** * 2 medium-sized potatoes, boiled, peeled, and mashed * 1/2 teaspoon red chili powder * 1/2 teaspoon coriander powder * 1/4 teaspoon turmeric powder * 1/4 teaspoon garam masala * 1/2 teaspoon amchur powder (dry mango powder) * 1/2 inch ginger, grated * 1-2 green chilies, finely chopped (optional) * 2 tablespoons chopped coriander leaves * Salt to taste * 1 tablespoon oil **Other:** * Ghee or oil, for cooking the parathas * Dry flour, for dusting ### Instructions:
**Making the Dough:** 1. In a large bowl, combine the whole wheat flour and salt. 2. Add the oil and mix well. 3. Gradually add water, kneading to form a soft and pliable dough. 4. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making the parathas softer. **Preparing the Filling:** 1. In a mixing bowl, combine the mashed potatoes, red chili powder, coriander powder, turmeric powder, garam masala, amchur powder, grated ginger, green chilies (if using), chopped coriander leaves, and salt. 2. Mix well until all the ingredients are evenly combined. 3. Heat 1 tablespoon of oil in a pan. Add the prepared potato mixture and saute for 2-3 minutes. This helps to dry out the mixture slightly and enhance the flavors. 4. Remove from heat and let the filling cool slightly. **Making the Parathas:** 1. Divide the dough into equal-sized balls. 2. Divide the filling into equal portions as well. 3. Take one dough ball and flatten it slightly. 4. Dust it with dry flour and roll it out into a small circle, about 3-4 inches in diameter. 5. Place one portion of the potato filling in the center of the circle. 6. Bring the edges of the circle together to seal the filling inside, forming a ball again. Pinch off any excess dough. 7. Gently flatten the stuffed ball and dust it with dry flour. 8. Using a rolling pin, gently roll out the paratha into a circle of about 6-7 inches in diameter. Be careful not to apply too much pressure, as the filling might burst out. **Cooking the Parathas:** 1. Heat a griddle or flat pan over medium heat. 2. Place the rolled-out paratha on the hot griddle. 3. Cook for a minute or two until small bubbles start to appear on the surface. 4. Flip the paratha and cook the other side for another minute. 5. Drizzle some ghee or oil around the edges of the paratha. 6. Cook, pressing gently with a spatula, until both sides are golden brown and crispy. 7. Remove from the griddle and serve hot with yogurt, butter, pickle, or any other side dish of your choice. Enjoy your homemade aloo paratha! The warmth of the spices, the comfort of the potato filling, and the satisfaction of creating something delicious from scratch – it’s a truly rewarding culinary experience. Experiment with different spices and additions to personalize your paratha and make it your own signature dish. Happy cooking!
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