aloo paratha recipe by sanjyot keer Aloo paratha recipe (punjabi style)

Craving a taste of India? Get ready for a culinary adventure with the king of Indian breakfasts – Aloo Paratha! This isn’t just any flatbread; it’s a warm, flavorful hug on a plate, filled with a spiced potato mixture that will tantalize your taste buds. Forget your worries and dive into the comforting world of homemade Aloo Paratha. Let’s get started!

Aloo Paratha Recipe (Punjabi Style)

Feast your eyes on this golden beauty! Get ready to recreate this at home – it’s easier than you think!

Here’s what you’ll need to whip up your own batch of these delightful stuffed flatbreads:

Ingredients:

For the Dough:

• 2 cups whole wheat flour (atta)
• 1/2 teaspoon salt
• 1 tablespoon oil or ghee
• Water, as needed (approximately 3/4 cup)

For the Potato 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 turmeric powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon amchur powder (dry mango powder - optional, but adds a nice tang)
• 2 tablespoons chopped coriander leaves
• Salt to taste
• 1 tablespoon oil or ghee

Instructions:

1. Prepare the Dough: In a large bowl, combine the whole wheat flour, salt, and oil. Gradually add water, kneading until you form a soft, pliable dough. Cover with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer parathas.
2. Prepare the Potato Filling: While the dough rests, heat oil or ghee in a pan. Add the chopped onion and sauté until translucent. Add the grated ginger and green chilies and sauté for another minute.
3. Add the mashed potatoes, red chili powder, turmeric powder, coriander powder, garam masala, amchur powder (if using), chopped coriander leaves, and salt. Mix everything well and cook for 2-3 minutes, stirring constantly, until the filling is heated through and the flavors meld together.
4. Remove the filling from the heat and let it cool slightly.
5. Assemble the Parathas: Divide the dough into equal-sized balls (about 8-10). Divide the potato filling into equal-sized portions as well.
6. Take one dough ball and roll it into a small circle (about 3-4 inches in diameter). Place a portion of the potato filling in the center of the circle.
7. Bring the edges of the dough together to cover the filling completely, sealing it well. Gently flatten the ball with your hands.
8. Dust the rolling surface with flour. Gently roll out the stuffed dough ball into a slightly larger circle (about 6-8 inches in diameter). Be careful not to apply too much pressure, as the filling may burst out.
9. Cook the Parathas: Heat a flat griddle or tava over medium heat. Place the rolled-out paratha on the hot griddle and cook for about 1-2 minutes on each side, or until light golden brown spots appear.
10. Drizzle a little oil or ghee around the edges of the paratha and flip it over. Cook for another 1-2 minutes, pressing gently with a spatula, until both sides are golden brown and cooked through.
11. Remove the paratha from the griddle and serve hot with a dollop of butter, yogurt, pickle, or your favorite side dish.

There you have it! Delicious, homemade Aloo Paratha, ready to be enjoyed. These are best served hot off the griddle, but can also be made ahead and reheated. The key is to not overfill them and to roll them out gently. Enjoy the comforting flavors of India!

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Aloo Paratha Recipe (Punjabi Style)

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