aloo paratha recipe ministry of curry Aloo paratha recipe

Craving something comforting and flavorful? Let’s dive into making delicious Aloo Paratha, a staple in many households and a personal favorite of mine. This recipe is all about perfectly spiced potatoes encased in soft, buttery flatbread. Get ready for a culinary adventure!

Aloo Paratha Recipe

This Aloo Paratha recipe creates a warm, satisfying meal perfect for breakfast, lunch, or dinner. The key is to achieve a smooth, flavorful potato filling and a soft, pliable dough that doesn’t tear during rolling. It might seem intimidating at first, but with a few simple steps, you’ll be enjoying homemade Aloo Parathas in no time!

Here’s what you’ll need:

Ingredients:

For the Dough:

• 2 cups whole wheat flour (atta)
• 1/2 teaspoon salt
• 1 tablespoon oil
• Water, as needed

For the Potato Filling:

• 3 medium-sized 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 garam masala
• 1/4 teaspoon amchur (dry mango powder)
• Salt to taste
• 2 tablespoons chopped cilantro
• 1 tablespoon oil

Instructions:

Making the Dough:

1. In a large bowl, combine the whole wheat flour and salt.
2. Add oil and gradually add water, kneading to form a soft, pliable dough. The dough should not be sticky.
3. 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.

Preparing the Potato Filling:

1. Heat oil in a pan. Add finely chopped onions and saute until translucent.
2. Add grated ginger and green chilies. Sauté for a minute until fragrant.
3. Add mashed potatoes, red chili powder, coriander powder, garam masala, amchur, and salt. Mix well to combine all the spices with the potatoes.
4. Cook for 2-3 minutes, stirring constantly, until the filling is heated through.
5. Stir in the chopped cilantro.
6. Let the filling cool slightly before using it.

Assembling and Cooking the Aloo Parathas:

1. Divide the dough into equal-sized balls (about 8-10).
2. Divide the potato filling into equal-sized portions, matching the number of dough balls.
3. Take one dough ball and roll it into a small circle (about 3-4 inches in diameter).
4. Place a portion of the potato filling in the center of the circle.
5. Gather the edges of the dough and bring them together to seal the filling completely. Remove any excess dough.
6. Gently flatten the stuffed dough ball.
7. Dust the working surface with flour and gently roll out the stuffed paratha into a larger circle (about 6-8 inches in diameter). Be careful not to tear the paratha.
8. Heat a griddle or tawa over medium heat.
9. Place the rolled paratha on the hot griddle.
10. Cook for 1-2 minutes on each side, or until lightly golden brown spots appear.
11. Drizzle with oil or ghee on both sides and cook until golden brown and crisp.
12. Remove the paratha from the griddle and serve hot.

Serve the hot Aloo Parathas with yogurt, butter, pickle, or a side of your favorite curry. Enjoy!

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