Okay, so you’re craving something warm, comforting, and utterly delicious? Let’s talk Aloo Paratha. These savory, stuffed flatbreads are a staple in Indian cuisine, and once you master the recipe, you’ll be making them again and again. They’re perfect for breakfast, lunch, or a light dinner – and trust me, they’re worth the effort.
Aloo Paratha Recipe
Imagine biting into a flaky, golden-brown paratha, filled with a spiced potato mixture that’s both savory and satisfying. That’s the magic of Aloo Paratha. It’s a little piece of culinary sunshine on a plate. Get ready to roll up your sleeves and let’s get started!
Ingredients
Here’s what you’ll need to create these amazing parathas. Don’t worry if you don’t have every single spice on hand; you can always adjust to your own taste!
For the Dough:
- 2 cups whole wheat flour (atta)
- 1 teaspoon salt
- 1 tablespoon oil
- Water, as needed
For the Filling:
- 2 large potatoes, boiled, peeled, and mashed
- 1 medium 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 turmeric powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon amchur (dry mango powder) - optional
- 2 tablespoons chopped coriander leaves
- Salt to taste
- Oil or ghee, for cooking
Instructions
Now for the fun part! Follow these steps to make perfect Aloo Parathas.
- Prepare the Dough: In a large bowl, combine the whole wheat flour and salt. Add the oil and mix well. Gradually add water, kneading to form a soft, pliable dough. Cover and let it rest for at least 30 minutes. Resting is key for a soft paratha!
- Prepare the Filling: In a separate bowl, combine the mashed potatoes, chopped onion, green chilies, ginger, red chili powder, turmeric powder, coriander powder, garam masala, amchur (if using), coriander leaves, and salt. Mix well to combine. Make sure the potatoes are completely mashed and there are no lumps.
- Make the Parathas: Divide the dough into equal portions (about 8-10 balls). Divide the filling into equal portions as well.
- Roll out one dough ball into a small circle (about 4 inches in diameter). Place a portion of the potato filling in the center.
- Bring the edges of the dough circle together to enclose the filling, forming a ball. Gently flatten the ball.
- Dust the working surface with flour. Gently roll out the filled dough ball into a larger circle (about 6-8 inches in diameter). Be careful not to tear the dough! If it starts to stick, add more flour.
- Cook the Parathas: Heat a griddle or tava over medium heat. Place the rolled-out paratha on the hot griddle.
- Cook for a minute or two on each side, or until light golden brown spots appear.
- Drizzle a little oil or ghee around the edges of the paratha. Flip it over and cook until golden brown and crisp on both sides.
- Remove the paratha from the griddle and serve immediately.
- Serve: Serve hot Aloo Parathas with yogurt, butter, pickle, or chutney. They are also delicious on their own!
There you have it! Homemade Aloo Parathas, ready to be devoured. Don’t be discouraged if your first attempt isn’t perfect. Practice makes perfect, and even slightly imperfect Aloo Parathas are incredibly tasty. Enjoy!
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