aloo paratha recipe by bristi home kitchen aloo paratha recipe

Craving a comforting and flavorful Indian bread? Look no further than Aloo Paratha! This delicious flatbread, stuffed with a spiced potato mixture, is perfect for breakfast, lunch, or dinner. Imagine biting into a warm, flaky paratha bursting with savory potato filling. Sounds tempting, right? Let’s dive into making your own Aloo Paratha at home!

Aloo Paratha Recipe

This recipe will guide you through the process of creating perfect Aloo Parathas, from preparing the dough to mastering the art of stuffing and cooking. Get ready to impress your family and friends with your newfound culinary skills!

Here’s what you’ll need:

Ingredients:

For the Dough:

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

For the Potato Filling:

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

Other:

• Oil or ghee for cooking
• Dry flour for dusting

Instructions:

Preparing 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, 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, resulting in softer parathas.

Preparing the Potato Filling:

1. In a bowl, combine the mashed potatoes, chopped onion, green chilies, grated ginger, red chili powder, coriander powder, garam masala, amchur powder, salt, and chopped cilantro.
2. Mix well until all the ingredients are evenly combined. Taste and adjust the seasoning as needed. The filling should be flavorful and slightly spicy.

Stuffing and Rolling the Parathas:

1. Divide the dough into equal-sized portions. Roll each portion into a smooth ball.
2. Divide the potato filling into equal-sized portions, matching the number of dough balls.
3. Take one dough ball and flatten it slightly with your fingers.
4. Using a rolling pin, roll it into a small circle, about 3-4 inches in diameter.
5. Place a portion of the potato filling in the center of the circle.
6. Gather the edges of the dough to cover the filling completely, forming a ball again. Gently press down to seal the edges.
7. Dust the work surface with dry flour.
8. Using a rolling pin, gently roll out the stuffed dough ball into a paratha, about 6-7 inches in diameter. Be careful not to roll it too thin, or the filling might burst out.
9. If the dough sticks to the rolling pin or work surface, dust with more dry flour.

Cooking the Parathas:

1. Heat a flat griddle or tawa over medium heat.
2. Place the rolled-out paratha on the hot griddle.
3. Cook for a minute or two, or until small bubbles start to appear on the surface.
4. Flip the paratha and cook the other side for another minute.
5. Drizzle a teaspoon of oil or ghee around the edges of the paratha.
6. Flip again and cook, pressing gently with a spatula, until both sides are golden brown and crispy.
7. Repeat the process with the remaining dough balls and filling.

Serving:

Serve the hot Aloo Parathas immediately with yogurt, butter, pickles, or chutney. Enjoy your homemade Aloo Paratha!

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Aloo Paratha Recipe - Kitchen Cookbook

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