Okay, let’s talk about Aloo Paratha. Seriously, is there anything better on a weekend morning? It’s comfort food at its finest, and honestly, it’s way easier to make than you might think. Forget that store-bought stuff; homemade is the way to go.
Aloo Paratha – The Ultimate Comfort Food
Picture this: a perfectly browned, slightly crispy exterior giving way to a soft, flavorful potato filling. The aroma alone is enough to make your mouth water. And the best part? You can customize it exactly to your liking. Want it spicier? Add more chili. Prefer a smoother filling? Mash those potatoes until they’re super creamy. This recipe is your canvas, so get creative!
Ingredients You’ll Need:
- For the Dough:
- 2 cups whole wheat flour (atta)
- 1 teaspoon salt
- Water, as needed to form a soft dough
- 2 tablespoons ghee or oil
- For the Filling:
- 2 large 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
- 1/2 teaspoon garam masala
- 1/4 teaspoon amchur (dry mango powder) - optional, but adds a lovely tang
- Salt to taste
- 2 tablespoons fresh cilantro, chopped
- For Cooking:
- Ghee or oil for cooking the parathas
Let’s Get Cooking: Step-by-Step Instructions
- Prepare the Dough: In a large bowl, combine the whole wheat flour and salt. Gradually add water, mixing until a soft, pliable dough forms. Knead the dough for 5-7 minutes until smooth. Apply the ghee or oil all over the dough. Cover 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, grated ginger, red chili powder, coriander powder, turmeric powder, garam masala, amchur (if using), salt, and cilantro. Mix everything well until all the ingredients are evenly combined. Taste and adjust the seasoning as needed. Don’t be shy with the spices!
- Assemble the Parathas: Divide the dough into equal-sized balls (about the size of a golf ball). Divide the potato filling into equal portions as well. Roll out one dough ball into a small circle (about 4 inches in diameter). Place a portion of the potato filling in the center of the circle.
- Seal and Roll: Bring the edges of the dough circle together to cover the filling, pinching them to seal tightly. Gently flatten the ball with your hands. Dust a rolling surface with flour. Carefully roll out the stuffed ball into a larger circle (about 6-8 inches in diameter). Be gentle to avoid tearing the dough. If you feel the filling is about to burst, add a little more flour to the surface.
- Cook the Parathas: Heat a flat griddle or tava over medium heat. Carefully place the rolled-out paratha on the hot griddle. Cook for a few minutes until small bubbles start to appear on the surface. Flip the paratha and cook for another minute.
- Add Ghee/Oil: Spread a teaspoon of ghee or oil on both sides of the paratha. Cook, pressing gently with a spatula, until both sides are golden brown and crispy.
- Serve Hot: Remove the paratha from the griddle and serve immediately.
Aloo Paratha is best enjoyed hot with a dollop of butter or ghee, yogurt, pickle, or even just a cup of chai. Seriously, what are you waiting for? Go make some! You won’t regret it.
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