aloo paratha recipe written in hindi Aloo paratha recipe || punjabi aloo paratha recipe || by aroma jazzneel

Craving a taste of India? Let’s embark on a culinary adventure with Aloo Paratha! This isn’t just any flatbread; it’s a warm, comforting hug on a plate, stuffed with a spiced potato filling that will leave you wanting more. So, roll up your sleeves, and let’s get cooking!

Aloo Paratha - A Punjabi Classic

Imagine biting into a golden-brown paratha, the soft dough yielding to a flavorful explosion of potatoes, ginger, and spices. That’s the magic of Aloo Paratha! This recipe brings the authentic taste of Punjabi cuisine right to your kitchen.

Ready to create your own Aloo Paratha masterpiece? Here’s what you’ll need:

Ingredients:

For the Dough:

• 2 cups whole wheat flour (atta)
• 1/2 teaspoon salt
• 1 tablespoon oil or ghee
• Water (as needed to form a soft dough)

For the Potato Filling:

• 4 medium-sized potatoes, boiled, peeled, and mashed
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1 inch 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 (dry mango powder - optional)
• 2 tablespoons fresh coriander leaves, chopped
• Salt to taste
• Oil or ghee for cooking

Instructions:

Preparing the Dough:

1. In a large bowl, combine the whole wheat flour and salt.
2. Add the oil or ghee and mix well.
3. Gradually add water, kneading the dough until it becomes soft and pliable.
4. 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. In a mixing bowl, combine the mashed potatoes, chopped onion, green chilies, grated ginger, red chili powder, coriander powder, turmeric powder, garam masala, amchur (if using), chopped coriander leaves, and salt.
2. Mix all the ingredients well until they are evenly combined. Taste and adjust seasoning as needed.

Making the Aloo Paratha:

1. Divide the dough into equal-sized balls (about 10-12).
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 4 inches in diameter).
4. Place a portion of the potato filling in the center of the circle.
5. Gently bring the edges of the dough circle together, pleating and sealing the filling inside. Ensure there are no air pockets.
6. Lightly flatten the filled dough ball with your palms.
7. Dust a rolling surface with flour.
8. Gently roll the filled dough ball into a larger circle (about 6-8 inches in diameter). Be careful not to apply too much pressure, or the filling might leak out.

Cooking the Aloo Paratha:

1. Heat a tawa (griddle) over medium heat.
2. Place the rolled-out paratha on the hot tawa.
3. Cook for a minute or two, until you see small bubbles forming on the surface.
4. Flip the paratha and cook the other side for another minute or two.
5. Drizzle a little oil or ghee around the edges of the paratha.
6. Flip the paratha again and press gently with a spatula to ensure even cooking.
7. Cook until both sides are golden brown and crispy.

Serve the hot Aloo Paratha with a dollop of butter or a side of yogurt, pickle, or chutney. They’re perfect for breakfast, lunch, or dinner! Enjoy the delightful flavors of this classic Indian dish.

Pro Tip: For extra flavor, add a pinch of asafoetida (hing) to the potato filling. It enhances the savory taste of the paratha. Don’t be afraid to experiment with the spices to customize the flavor to your liking. Happy cooking!

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Aloo Paratha Recipe || Punjabi Aloo Paratha Recipe || By Aroma JazzNeel

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