aloo paratha easy recipe in hindi Aloo paratha recipe

Craving something comforting and delicious? I’ve got just the thing! Aloo Paratha, that quintessential Indian stuffed flatbread, is a dish that always hits the spot. Think warm, fluffy, potato-filled goodness, perfect for breakfast, lunch, or a cozy dinner. I’m sharing my go-to recipe, one that’s been perfected over many attempts to get the perfect balance of spice and texture. Trust me, once you taste a homemade Aloo Paratha, you’ll never want store-bought again!

Aloo Paratha

Here’s a peek at the finished product, a golden-brown, perfectly puffed Aloo Paratha ready to be devoured. Imagine that aroma filling your kitchen!

Now, let’s get down to the recipe. Don’t be intimidated; it’s simpler than you might think!

Ingredients:

For the Dough:

• 2 cups whole wheat flour (atta)
• 1/2 teaspoon salt
• 1 tablespoon oil or ghee
• Water, as needed to knead

For the Filling:

• 2 large potatoes, boiled, peeled, and mashed
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1/2 inch ginger, grated
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon amchur powder (dry mango powder)
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon ajwain (carom seeds)
• 2 tablespoons chopped cilantro
• Salt, to taste

For Cooking:

• Ghee or oil for cooking

Instructions:

Making the Dough:

1. In a large bowl, combine the whole wheat flour and salt.
2. Add the oil or ghee and mix well.
3. Gradually add water, kneading to form a soft, smooth, and pliable dough. The dough should not be sticky.
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 large bowl, combine the mashed potatoes, chopped onion, green chilies, grated ginger, red chili powder, garam masala, amchur powder, turmeric powder, ajwain, chopped cilantro, and salt.
2. Mix well until all the ingredients are evenly distributed. Taste and adjust the seasonings as needed. The filling should be flavorful and slightly spicy.

Making the Parathas:

1. Divide the dough into equal-sized balls (about the size of a golf ball).
2. Divide the potato filling into equal-sized portions as well.
3. Take one dough ball and flatten it into a small disc with your fingers.
4. Place a portion of the potato filling in the center of the disc.
5. Bring the edges of the dough together to cover the filling completely, pinching to seal tightly. Make sure there are no gaps.
6. Gently flatten the stuffed dough ball and dust it with dry flour.
7. 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, or the filling may burst out.
8. Heat a griddle or tawa over medium heat.
9. Carefully place the rolled-out paratha on the hot griddle.
10. Cook for about a minute or two, until you see small bubbles forming on the surface.
11. Flip the paratha and cook for another minute.
12. Drizzle some ghee or oil over the paratha and cook until both sides are golden brown and crispy. Press gently with a spatula to ensure even cooking.
13. Remove the paratha from the griddle and serve hot.
14. Repeat the process with the remaining dough and filling.

Serve your Aloo Parathas hot with a dollop of butter, yogurt, pickle, or your favorite chutney. They’re also fantastic on their own! Enjoy!

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