aloo paratha recipe by ranveer brar Aloo paratha recipe / punjabi aloo paratha

Craving a taste of India’s heartland? Then you’ve come to the right place! Get ready to embark on a culinary adventure with a classic dish that’s as comforting as it is delicious: Aloo Paratha! This isn’t just any flatbread; it’s a warm, buttery pocket of potato goodness that will transport you straight to the bustling streets of Punjab.

Aloo Paratha - The Ultimate Comfort Food

Imagine biting into a perfectly golden-brown paratha, the soft, pillowy bread giving way to a flavorful, spiced potato filling. That’s the magic of Aloo Paratha. Whether it’s a hearty breakfast, a satisfying lunch, or a simple dinner, this dish never fails to hit the spot. And the best part? It’s surprisingly easy to make at home!

What You’ll Need: The Ingredients

Here’s what you’ll need to create your own batch of Aloo Parathas. Don’t worry if you don’t have everything on hand; feel free to adjust the spices to your liking!

For the Dough:

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

For the Potato Filling:

• 2-3 medium-sized 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 coriander powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon amchur (dry mango powder) - optional
• Fresh coriander leaves, chopped
• Salt to taste
• Oil or ghee for cooking

Let’s Get Cooking: The Instructions

Now that you’ve gathered your ingredients, let’s dive into the step-by-step process of making these delightful Aloo Parathas!

Making the Dough:

1. In a large bowl, combine the whole wheat flour, salt, and oil/ghee.
2. Gradually add warm water, mixing with your hands, until a soft, pliable dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
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 Filling:

1. In a mixing bowl, combine the mashed potatoes, chopped onion, green chilies, grated ginger, red chili powder, coriander powder, turmeric powder, garam masala, amchur (if using), chopped coriander leaves, and salt.
2. Mix well to combine all the ingredients evenly. Taste and adjust the seasoning as needed.

Assembling and Cooking the Parathas:

1. Divide the dough into equal-sized portions (about the size of a lemon).
2. Roll each portion into a smooth ball.
3. On a lightly floured surface, roll out one ball into a small circle.
4. Place a generous spoonful of the potato filling in the center of the circle.
5. Gently bring the edges of the dough together to enclose the filling completely. Pinch the edges to seal tightly.
6. Dust the stuffed dough ball with flour and gently roll it out into a slightly larger circle (about 6-8 inches in diameter). Be careful not to tear the dough.
7. Heat a flat griddle or tava over medium heat.
8. Place the rolled-out paratha on the hot griddle.
9. Cook for a minute or two, until small bubbles start to appear on the surface.
10. Flip the paratha and cook for another minute.
11. Drizzle some oil or ghee around the edges of the paratha.
12. Cook, pressing gently with a spatula, until both sides are golden brown and crispy.
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 or ghee, a side of yogurt, and your favorite pickle or chutney. They’re also delicious on their own! Enjoy this taste of India, made with love in your own kitchen!

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