Craving a taste of home, a burst of flavor, and a comforting hug all in one? Look no further than the humble, yet magnificent, Aloo Paratha! This Indian flatbread, stuffed with spiced mashed potatoes, is a culinary masterpiece perfect for breakfast, lunch, or dinner. Get ready to embark on a delicious journey as we unveil the secrets to making the perfect Aloo Paratha, straight from our kitchen to yours.
Aloo Paratha Recipe
This recipe brings together the warmth of traditional spices with the comforting texture of soft, flavorful potatoes, all encased in a perfectly cooked, slightly crisp paratha. It’s easier than you think, and the result is utterly divine. Let’s get started!
Before we dive in, let’s gather everything we need. Here’s what you’ll need to create your own batch of mouthwatering Aloo Parathas:
Ingredients:
For the Dough:
2 cups whole wheat flour (atta)
1/2 teaspoon salt
1 tablespoon oil or ghee
Water, as needed
For the Potato Filling:
4 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 turmeric powder
1/2 teaspoon coriander powder
1/4 teaspoon garam masala
1/4 teaspoon amchur (dry mango powder) - optional
Salt, to taste
Fresh cilantro, chopped
2 tablespoons oil or ghee for cooking
Instructions:
- Prepare the Dough: In a large bowl, combine the whole wheat flour, salt, and oil/ghee. Gradually add water and knead into a smooth and pliable dough. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer parathas.
- Make the Potato Filling: In a separate bowl, combine the mashed potatoes, chopped onion, green chilies, grated ginger, red chili powder, turmeric powder, coriander powder, garam masala, amchur (if using), salt, and chopped cilantro. Mix well until all the ingredients are evenly distributed.
- Assemble the Parathas: Divide the dough into equal-sized balls. Divide the potato filling into equal-sized portions as well.
- Stuff the Parathas: On a lightly floured surface, roll out one dough ball into a small circle (about 4-5 inches in diameter). Place a portion of the potato filling in the center of the circle. Gently gather the edges of the dough and bring them together to cover the filling completely, forming a ball. Pinch the top to seal it tightly.
- Roll out the Parathas: Lightly dust the stuffed dough ball with flour. Using a rolling pin, gently roll it out into a larger circle (about 6-7 inches in diameter). Be careful not to press too hard, or the filling might leak out. If the dough is sticking, dust with more flour.
- Cook the Parathas: Heat a flat skillet or tawa over medium heat. Place the rolled-out paratha on the hot skillet. Cook for about 1-2 minutes on each side, or until light golden brown spots appear.
- Add Oil/Ghee and Cook: Drizzle a little oil or ghee around the edges of the paratha. Flip the paratha and cook the other side, pressing gently with a spatula to ensure even cooking. Cook until both sides are golden brown and crisp.
- Serve Hot: Remove the cooked Aloo Paratha from the skillet and serve hot with a dollop of butter, yogurt, pickle, or your favorite chutney.
And there you have it! Delicious, homemade Aloo Parathas ready to be enjoyed. Feel free to adjust the spices to your liking and experiment with different fillings. Happy cooking!
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