Aloo Paratha
I love aloo paratha, it is my all time favourite. I always make it that way with lot of herbs and stuffs in it. This recipe is kind of easy and dhaba style, loved it to the core.
About Aloo Paratha
Potatoes are known as aloo in South Asia. Paratha is a bread dish from India’s subcontinent. It’s a brunch meal from the Punjab province of India. In India’s western, central, and northern areas, as well as Pakistan’s eastern parts, the recipe is one of the most popular breakfast dishes. Aloo paratha is also known as potato paratha or stuffed potato paratha. Aloo parathas are made using unleavened dough rolled with mashed potatoes and spices and baked on a hot tawa with butter or ghee. Depending on where in northern and western India it is served, aloo paratha is frequently served with butter, chutney, or Indian pickles. This is a soft yummy potato paratha dish that is many of us favourite. I have my own way of making it. I love a lot of stuffing inside the paratha, so I usually make the potato ball a little bigger than the dough. I add some chat masala in the filling which makes the filling more tasty.
Video for Aloo Paratha Recipe
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Aloo Paratha Ingredients
Paratha Dough - I use whole wheat flour for making the stuffed paratha dough. But you can use half wheat flour and half plain flour. Using all purpose flour helps with the easy rolling of the paratha. Potatoes - Use whole potato which is cooked whole. Make sure you cook the potatoes whole so it doesn’t absorb lots of water. Spices - mix of spice powders like chilli powder, roasted cumin powder, chaat masala powder or amchoor powder is used in the filling. Coriander Leaves - use fresh coriander leaves chopped finely. It adds lots of flavour to the paratha. Green Chillies - freshly chopped green chilled or green chilli paste can be used. Whole Spices - cumin seeds, ajwain seeds adds so much flavour to the paratha. Ghee, Oil or Butter - for dhaba style aloo paratha use ghee or butter to cook the paratha. Optional - you can use finely chopped onions, grated ginger, garlic, kasuri methi leaves, grated paneer, grated cheese can be used.
How to make stuffed Paratha without breaking
Many people struggle to make stuffed paratha without breaking. To make stuffed paratha without filling seeping out is easy and there are few tips and tricks. There are two method for stuffing and rolling stuffed paratha. I have shared all the tips in below.
Paratha Dough
Make sure paratha dough is soft. Knead it well and let it rest for 30 minutes to 1 hour before rolling. You can use half plain flour and half wheat flour for easy rolling.
Aloo Filling (Potato)
Boil potatoes whole in pressure cooker, so it doesn’t absorb much water. Make sure the filling is thick without much water content. It is best to store potato filling in fridge before stuffing inside paratha which helps easy rolling.
Stuffing & Rolling Paratha
Method 1 - Divide the paratha dough and potato filling into equal portions. Take a portion of dough and flatten it. Place potato filling inside paratha dough. Seal the edges and shape into smooth ball. Dust the dough with some flour. Flatten it gently, Roll it into thick paratha. Don’t give too much pressure when rolling. Cook paratha in hot pan till cooked on both sides with ghee, oil or butter. Method 2 - Take two portion of dough flatten it, roll it into rounds. Place filling in and spread with potato filling. Place another paratha on top and seal the edges. Dust with flour and spread it evenly into a paratha without giving much pressure. Cook paratha in hot pan till cooked on both sides with ghee, oil or butter.
Dhaba Style Aloo Paratha (4 Easy Steps)
Paratha Dough
In a mixing bowl add wheat flour, maida, salt and mix well. Pour in water and make a soft dough. Apply oil over the dough and cover it with a damp cloth. Let it rest for 30 min.
Aloo paratha Filling
Mix every ingredients given for the filling together. Set this aside.
Shaping Paratha
Divide the dough and the filling into equal portions. Make it into round ball. For first method, Take the potato ball and fill in inside the dough ball and roll it into thick paratha. For second method, You can take two portion of dough flatten it and spread with potato filling. Place another paratha on top and seal the edges. Spread it into a paratha.
Cooking Paratha
Heat tawa and fry this paratha by applying oil or ghee on both sides till golden. Serve it with raita.
How to Make Aloo Paratha (Stepwise Pictures)
Make Paratha Dough
1)Take wheat flour in a bowl. Use a large bowl for easy kneading. I use whole wheat flour, but you can use half wheat flour and half plain flour. Using all purpose flour helps with the easy rolling of the paratha. 2)Add in salt. Mix wheat flour with salt evenly. 3)Add warm water into the wheat flour and make into a soft dough. 4)Knead the dough for 5 to 8 minutes till it smooth and soft. 5)Cover the dough with a plate or plastic wrap and set aside for 30 minutes to 1 hour.
Make Aloo Filling for Paratha (Potato filling)
6)Boil potatoes in a pressure cooker for 4 to 5 whistle. Cook the potatoes whole so it doesn’t absorb much water. Take boiled and peeled potatoes in a bowl. 7)Mash potatoes till smooth. You can use a fork or potato masher to mash potatoes. 8)Add in finely chopped green chillies and coriander leaves. 9)Add in salt to taste. 10)Add in chilli powder, roasted cumin powder, chaat masala powder. 11)Add in a pinch of ajwain seeds. You can add some cumin seeds. 12)Mash potatoes till fine. You can keep the potato mixture in fridge till it is cold. This makes the rolling process easier.
Stuffing & Rolling Paratha (Method 1)
13)Divide the paratha dough and potato filling into equal portions. 14)Take a portion of dough and flatten it. Place potato filling inside paratha dough. Seal the edges and shape into smooth ball. 15)Dust the dough with some flour. Flatten it gently, Roll it into thick paratha. Don’t give too much pressure when rolling. Cook paratha in hot pan till cooked on both sides with ghee, oil or butter. 16)Serve aloo paratha hot with pickle and curd.
Stuffing & Rolling Paratha (Method 2)
17)Take two portion of dough flatten it. 18)roll it into rounds. 19)Place filling in and spread with potato filling. 20)Place another rolled paratha on top of the filling. 21)Seal the edges of the stuffed paratha. 22)Dust the top of the paratha with some flour. Don’t give much pressure when rolling. Roll it gently. 23)Now the paratha is rolled evenly.
Cooking Paratha
24)Place paratha in hot pan. Cook for few seconds in the hot tawa. 25)Flip the paratha for few seconds. 26)Apply ghee or oil generously over the paratha. 27)Cook paratha on both sides till golden brown. 28)Serve hot.
Variations
1)Aloo Paratha with Cheese - Add in some grated cheese in the paratha stuffing. I use mozzarella cheese. 2)Aloo paneer paratha - grated paneer can be added in the filling. 3)Cooked Aloo Paratha Stuffing - Instead of making the stuffing raw, you can cook them in a pan for few minutes for more flavour. 4)Aloo Paratha Stuffing with vegetables - You can add finely chopped onions, grated carrots and cabbage in the filling. Make sure you saute them for few minutes so it gets dry. 5)Aloo Methi Paratha - This version has ½ cup of finely chopped, sauted fresh fenugreek leaves added along with the potatoes to make filling. I added some dried fenugreek leaves in the paratha dough. It taste really delicious and packed with nutrients from potatoes and fenugreek. If you can’t get fresh methi leaves use that instead of dried ones in the filling. You can make this, cut into little triangles and give it to your kids, they will love it for sure. 6)Aloo Paratha for Kids & Babies - There are so many different paratha which you can make for your baby. I seasoned boiled potatoes with some salt and pepper alone and stuffed inside paratha dough. To make colourful & more healthy paratha, add some carrot juice or beetroot juice into the wheat flour instead of water. So it is more nutritious for your baby.
Side Dish for Aloo Paratha
Aloo paratha doesn’t need any side dish. It is usually served with curd and pickle. The best combination for aloo paratha is pickle raita. It is not a big deal to make. Just take some mango pickle and mix it with thick curd. That’s it pickle raita is ready.
Expert Tips
Let the dough rest for minimum of 15 minutes to maximum 1 hour. This makes the paratha soft and easy to roll. The filling has to be dry. Make sure no water content is in the filling. You can cool the potato filling in fridge for few hours before stuffing in paratha. You can make the dough and filling a day in advance and store in fridge. Remove the dough 30 minutes before making paratha to bring back to room temp for easy rolling. Cooked paratha can be frozen and reheated in microwave or tawa.
Is aloo paratha healthy or unhealthy?
Aloo paratha is made with whole wheat flour and has spiced potatoes as stuffing. It is a nutritious meal which has balanced health benefits in them. Having them in limited quantity is good.
What is aloo paratha made of?
Aloo parantha is made with potatoes, spices, coriander leaves and herbs. It is stuffed inside wheat flour dough and cooked till golden.
What goes best with aloo paratha?
Hot aloo parantha taste great with plain curd and pickle.
What is the secret to soft parathas?
Make sure the dough is soft and let to rest for few hours. The filling has to be perfectly balanced with seasoning, spices and lots of fresh coriander leaves. Cook the paratha in ghee or butter for added taste.
Why do stuffed paratha break sometimes?
Many people struggle to make stuffed paratha without breaking. To make stuffed paratha without filling seeping out is easy and there are few tips and tricks. Making paratha dough soft, knead the dough well, let it rest for few hours. Check all the tips in the beginning of the post.
Can we freeze aloo paratha?
Any stuffed paratha can be cooked and layered between parchment paper and packed in a freezer safe ziploc bag. Store them in freezer for upto 1 month. To reheat, you can place in microwave and reheat for 10 to 20 seconds. You can cook them in a tawa straight from frozen stage on medium heat till hot.
More Stuffed Paratha to Try
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