Aloo paratha is favourite north Indian breakfast .It is very common there. It is prepared by stuffing a spiced mixture of mashed potato inside the paratha .My first try on aloo Paratha was a disaster I was not able to roll the paratha with the aloo stuffing .Lately I got many tips form my north Indian colleagues and with their help I was able to nail it perfectly. Now that I am confident enough to make these parathas any time.
Aloo Parathas comes in handy as we don’t have to prepare any separate gravy or Korma/Kurma as an accomplishment .It tastes great by itself or just curd. So give a try everyone.
Check out the other Breakfast Recipes too..
Aloo paratha Recipe
Recipe Cuisine: Indian | Recipe Category : Roti
Prep Time: 10 mins | Cook Time :2 min/Paratha |Makes:8 |Author :Sharmila
Wheat Flour – 1 cup
Ghee – 1 tbsp
Water as needed
Salt as needed
Coriander leaves – 2 tbsp
Potato – 2 medium sized
Turmeric Powder – a pinch
Red Chilli powder – 1 tsp
Coriander powder – 1 tsp
1. In a large mixing bowl add in Wheat Flour, Salt and Ghee .Rub everything first and then slowly add water and mix it to form a fine dough. Cover and let it rest for 30 minutes. Cook Potatoes and once it cools down mash it roughly with the help of your hands and set aside.
2. In another bowl add in the finely chopped coriander leaves and then all the spice powders mix well and then add in the mashed potato and mix everything well such that the spice powders are mixed evenly. Now divide the dough into equal sized balls and take one ball with the help of the hands press it lightly and for a small cup shaped dough as shown in the picture.
3. Take a generous scoop of aloo mixture and stuff inside the dough and seal it then flatten it lightly with the help of hands. Dust the Rolling surface and with the help of the rolling pin roll it similar to chapatti. Take care that the aloo mixture doesn’t come out.
4. Heat a iron skillet once it’s hot add in the rolled aloo paratha cook for 20 sec and then flip and cook for another 20 secs.
5. Apply oil on both sides of the paratha and cook till it turns golden brown in colour. Serve hot.
- The perfect round shape of the paratha comes only by practice so keep trying.
- Seal the Paratha properly such that the stuffing’s don’t come out.
- Take care while rolling the paratha if you give too much pressure the stuffing’s might come out so roll it lightly.
- Dust the surface while rolling the paratha.
- If the stuffing’s comes out a little it is absolutely ok. If too much comes out you will not be able to roll the paratha properly and end up redoing.
- Tastes good when served with Curd or any Raita