Craving a comforting and utterly delicious meal? Look no further than the humble yet magnificent aloo paratha! This Indian flatbread, stuffed with spiced potatoes, is a true crowd-pleaser and surprisingly easy to make at home. Get ready to experience a burst of flavor and warm up your kitchen with the aroma of freshly cooked parathas. Let’s get cooking!
Aloo Paratha Recipe
This recipe guides you through creating the perfect aloo paratha, from preparing the flavorful potato filling to achieving that golden-brown, perfectly cooked exterior. It’s a satisfying meal on its own or a fantastic accompaniment to yogurt, pickles, or your favorite Indian curry. Get ready to roll out some deliciousness!
Ingredients:
For the Dough:
2 cups Whole Wheat Flour (atta)
1 tsp Salt
1 tbsp Oil
¾ cup Water (or as needed)
For the Potato Filling:
3 medium Potatoes (boiled, peeled and mashed)
1 medium Onion (finely chopped)
1-2 Green Chilies (finely chopped, adjust to taste)
1 tsp Ginger Garlic Paste
1 tsp Red Chili Powder
½ tsp Turmeric Powder
1 tsp Coriander Powder
½ tsp Garam Masala
¼ tsp Amchur Powder (dry mango powder)
2 tbsp Coriander Leaves (chopped)
Salt to taste
Other:
Ghee or Oil for cooking
Dry Flour for dusting
Instructions:
- Prepare the Dough: In a large bowl, combine the whole wheat flour, salt, and oil. Gradually add water, kneading until you form a soft, pliable dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This resting period allows the gluten to relax, resulting in softer parathas.
- Prepare the Potato Filling: While the dough is resting, prepare the potato filling. In a bowl, combine the mashed potatoes, chopped onion, green chilies, ginger garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, amchur powder, chopped coriander leaves, and salt. Mix well until all the ingredients are evenly distributed. Taste and adjust seasonings as needed. The amchur powder adds a delightful tang, but you can omit it if you don’t have any on hand.
- Assemble the Parathas: Divide the dough into equal-sized balls (about the size of a lemon). Roll out one ball into a small circle (around 4 inches in diameter). Place a generous spoonful of the potato filling in the center of the circle. Avoid overfilling, as this can cause the paratha to tear during rolling.
- Seal the Filling: Bring the edges of the circle together to cover the filling completely, forming a ball. Pinch the edges to seal them tightly, ensuring no filling escapes. Gently flatten the ball with your palm.
- Roll Out the Paratha: Dust the working surface with dry flour. Gently roll out the filled dough ball into a larger circle (around 6-8 inches in diameter), being careful not to tear the dough. Use light, even pressure while rolling. If the filling starts to peek through, dust with more flour.
- Cook the Paratha: Heat a flat griddle or tawa over medium heat. Place the rolled-out paratha on the hot griddle. Cook for a minute or two, until you see small bubbles forming on the surface. Flip the paratha and cook for another minute.
- Add Ghee/Oil: Drizzle ghee or oil on both sides of the paratha. Press gently with a spatula to ensure even cooking and a golden-brown color. This also helps the paratha to puff up nicely.
- Cook Until Golden Brown: Continue cooking, flipping occasionally, until the paratha is golden brown and cooked through. The potatoes should be heated through as well.
- Serve: Remove the aloo paratha from the griddle and serve hot with yogurt, pickles, butter, or your favorite curry.
Enjoy your homemade Aloo Paratha! They are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for a day or two. Reheat on a griddle or in a microwave before serving.
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