Aloo Paratha Recipe

Aloo Paratha is a popular Indian bread stuffed with a spiced potato filling. It is a comforting and satisfying dish that combines the goodness of potatoes and aromatic spices, making it a delightful choice for breakfast or any meal of the day.

Aloo Paratha Recipe

Author: Taste Spread Cooking Method: Cooked Cuisine: Indian Courses: Breakfast, Lunch Recipe Keys: Gluten Free Kids Vegan

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Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Difficulty: Beginner Servings: 2 Calories: 177 Calories Per Piece Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup of whole wheat flour
• 1 tsp salt
• 1 tsp ajwain seeds
• 1 tbsp oil or ghee
• 3 medium-sized potatoes, boiled and mashed
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 tsp grated ginger
• 1 tsp cumin powder
• 1 tsp coriander powder
• ¹⁄₂ tsp red chili powder
• Salt, to taste
• Oil or ghee, for cooking

Instructions

1. In a mixing bowl, add the whole wheat flour, salt, ajwain seeds, and oil or ghee. Mix well and knead into a soft dough by adding water as required. Cover the dough and set it aside for 10-15 minutes.

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2. In another bowl, mix the mashed potatoes, onion (if using), green chilies, grated ginger, cumin powder, coriander powder, red chili powder (if using), and salt.

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3. Divide the dough and potato mixture into equal portions, depending on the desired size of your parathas.

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4. Take one portion of the dough and roll it into a small circle. Place one portion of the potato mixture in the center of the circle and bring the edges of the dough together to seal the stuffing inside.

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5. Roll the stuffed ball gently into a circle, dusting with flour as needed.

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6. Heat a tawa or skillet on medium heat. Place the rolled paratha on the hot tawa and cook for 1-2 minutes until the bottom side is slightly cooked.

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7. Flip the paratha over and spread some oil or ghee on the cooked side. Cook for another 1-2 minutes until the other side is slightly cooked

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8. Flip the paratha again and spread some oil or ghee on the cooked side. Cook for another 1-2 minutes until both sides are golden brown.

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9. Remove the paratha from the tawa and repeat the process for the remaining dough and potato mixture.

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10. Serve hot with yogurt, pickle, or chutney.

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Note

1. Ajwain seeds are in optional.
2. 1 small onion, finely chopped are in optional.
3. 1/2 tsp red chili powder are in optional.