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Craving something warm, comforting, and utterly delicious? Look no further than homemade Aloo Paratha! This Indian flatbread, stuffed with a spiced potato filling, is the perfect way to start your day or enjoy a satisfying lunch or dinner. It’s easier than you might think to make, and the results are absolutely worth the effort. Get ready to impress your friends and family with this flavorful and satisfying dish!
What is Aloo Paratha?
Aloo Paratha, originating from the Punjab region of India, is a whole wheat flatbread (paratha) filled with a savory mixture of mashed potatoes and aromatic spices. It’s typically cooked on a hot griddle (tawa) until golden brown and slightly crispy. Served with a dollop of butter or yogurt, it’s a truly delightful culinary experience. The beauty of Aloo Paratha lies in its simplicity and the endless possibilities for customization – feel free to adjust the spice levels and add your own personal touch to the filling.
Aloo Paratha Recipe
Ready to get cooking? Here’s a breakdown of what you’ll need and how to make these incredible stuffed flatbreads:
Ingredients:
For the Dough:
- 2 cups whole wheat flour (atta)
- 1/2 teaspoon salt
- 1 tablespoon oil or ghee
- Approximately 3/4 cup warm water
For the Filling:
- 2-3 medium potatoes, boiled, peeled, and mashed
- 1 small 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 coriander powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon amchur powder (dry mango powder - optional, but adds a nice tang)
- 2 tablespoons chopped cilantro (coriander leaves)
- Salt to taste
- Oil or ghee, for cooking
Instructions:
- Prepare the Dough: In a large bowl, combine the whole wheat flour and salt. Add the oil or ghee and mix well. Gradually add the warm water, kneading the dough until it forms a soft, pliable ball. 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.
- Make the Filling: In a separate bowl, combine the mashed potatoes, chopped onion, green chilies, ginger, red chili powder, coriander powder, turmeric powder, garam masala, amchur powder (if using), cilantro, and salt. Mix well until all ingredients are evenly distributed. Taste and adjust seasonings as needed. The filling should be flavorful and well-balanced.
- Assemble the Parathas: Divide the dough into equal-sized balls (about the size of a golf ball). Divide the filling into equal-sized portions as well.
- Stuff the Parathas: On a lightly floured surface, roll out one dough ball into a small circle. 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 enclose the filling, forming a ball. Pinch the edges to seal completely.
- Roll Out the Parathas: Gently flatten the stuffed ball and roll it out into a thin circle, about 6-8 inches in diameter. Be careful not to apply too much pressure, as the filling might burst through the dough. If the dough sticks, dust the surface with a little more flour.
- Cook the Parathas: Heat a griddle or flat skillet over medium heat. Place the rolled-out paratha on the hot griddle and cook for a minute or two, until small bubbles start to appear. Flip the paratha and cook for another minute.
- Add Oil/Ghee: Drizzle a little oil or ghee around the edges of the paratha. Flip again and cook until both sides are golden brown and slightly crispy. Press down gently with a spatula to ensure even cooking.
- Serve: Remove the Aloo Paratha from the griddle and serve hot with a dollop of butter, yogurt, pickle, or your favorite chutney.
Enjoy your delicious homemade Aloo Paratha! Don’t be afraid to experiment with different spices and ingredients to create your own unique version of this classic Indian dish. Happy cooking!
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ALOO PARATHA RECIPE / PUNJABI ALOO PARATHA | Cook With Smile
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