aloo paratha recipe chef sanjyot keer aloo paratha recipe (punjabi style)

Namaste, food lovers! Today, we’re diving into a classic that’s close to my heart (and stomach!): Aloo Paratha, Punjabi style. Imagine waking up to the aroma of warm, buttery parathas filled with spiced potatoes. That’s pure comfort food, right there. It’s a staple in many households, passed down through generations. Don’t be intimidated – it’s easier to make than you think! Let’s get started!

Aloo Paratha Recipe (Punjabi Style)

Get ready to enjoy the perfect, soft, and flavorful Aloo Paratha. This recipe is my go-to for a guaranteed delicious result. It’s all about the right balance of spices and a perfectly kneaded dough.

Ingredients:

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:

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

Instructions:

Making the Dough:

1. In a large bowl, combine the whole wheat flour, salt, and oil.
2. Gradually add warm water, kneading to form a soft and pliable dough. It shouldn’t be sticky.
3. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax and makes the parathas softer.

Preparing the Potato Filling:

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

Assembling and Cooking the Parathas:

1. Divide the dough into equal-sized portions (about 8-10).
2. Roll each portion into a smooth ball.
3. Divide the potato filling into equal-sized portions, matching the number of dough balls.
4. Take one dough ball and flatten it slightly with your fingers.
5. Place a portion of the potato filling in the center of the flattened dough.
6. Bring the edges of the dough together to cover the filling completely, pinching the edges to seal tightly. Be careful not to leave any holes.
7. Gently flatten the stuffed dough ball with your fingers.
8. On a lightly floured surface, gently roll out the stuffed dough ball into a circle, about 6-8 inches in diameter. Be careful not to press too hard, or the filling might leak out.
9. Heat a flat griddle or tawa over medium heat.
10. Carefully place the rolled-out paratha on the hot griddle.
11. Cook for about 1-2 minutes, or until small bubbles start to appear on the surface.
12. Flip the paratha and cook for another 1-2 minutes.
13. Drizzle some oil or ghee around the edges of the paratha.
14. Cook, pressing gently with a spatula, until both sides are golden brown and crispy.
15. Remove the paratha from the griddle and serve hot.
16. Repeat the process with the remaining dough and filling.

Serve these delicious Aloo Parathas hot with a dollop of butter, yogurt, pickle, or your favorite chutney. They’re perfect for breakfast, lunch, or dinner! Enjoy!

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Aloo Paratha Recipe (Punjabi Style)

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