Aloo Paratha recipe is a popular Indian flatbread stuffed with spices and mashed potatoes. Here’s a simple delicious Aloo Paratha recipe.
Gallery Aloo Paratha Recipe
Ingredients
For the dough
- 2 cups whole wheat flour
- Water (as needed)
- 1/2 teaspoon salt
For the potato filling
- 4 medium-sized potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon dry mango powder (amchur)
- Salt to taste
- 2 tablespoons fresh coriander leaves, chopped
- 2 tablespoons cooking oil or ghee for cooking
Instructions Aloo Paratha Recipe
1/ Start by preparing the dough. In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead the dough until it’s soft and pliable. Cover the dough with a damp cloth and set it aside for 30 minutes.
2/ While the dough is resting, prepare the potato filling. In a mixing bowl combine the boiled and mashed potatoes chopped onions green chilies cumin seeds red chili powder garam masala dry mango powder salt, and chopped coriander leaves. Mix everything well to form a uniform filling.
3/ Divide the dough into equal sized balls slightly larger than a golf ball.
4/ Take one ball of dough and roll it into a small disc, about 4-5 inches in diameter. Place a portion of the potato filling (about 2-3 tablespoons) in the center of the disc.
5/ Gather the edges of the dough disc and bring them together to encase the filling. Pinch the top to seal the paratha.
6/ Gently flatten the stuffed dough ball with your hands.
7/ Roll out the stuffed ball into a paratha using a rolling pin. You may need to dust the work surface with a little dry flour to prevent sticking. Aim for a thickness of about 1/4 inch or slightly thicker.
8/ Heat a griddle or flat pan over medium high heat. Place the rolled paratha on the hot griddle and cook until you see bubbles forming on the surface.
9/ Flip the paratha and drizzle a little oil or ghee on the cooked side. Flip it again and drizzle oil on the other side as well.
10/ Cook the paratha until it’s golden brown on both sides, pressing the edges to ensure even cooking.
11/ Serve Aloo Paratha hot with yogurt, pickles, or chutney.
Enjoy your Aloo Paratha recipe at home a classic Indian dish that is so delicious and satisfying recipe.
Tips and Tricks to Help You Make The Perfect Aloo Paratha Recipe
Choose the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold, as they mash well and provide a creamy texture for the filling.
Boil Potatoes Correctly: Boil the potatoes until they are soft but not overcooked. Overcooked potatoes can become too mushy.
Mash Thoroughly: Ensure you mash the potatoes until they are free of lumps, as a smooth filling makes for a better paratha.
Spice to Your Taste: Adjust the spice levels to your preference. If you like it hot, add more green chilies. If you prefer mild, reduce the spice.
Use Fresh Herbs: Fresh coriander leaves (cilantro) add a burst of freshness and flavor. Don’t skip them.
Dough Consistency: Make sure the dough is soft and pliable but not too sticky. Kneading it well is key to getting a soft paratha.
Rest the Dough: Allow the dough to rest for at least 30 minutes. This makes it easier to roll out and results in a softer paratha.
Roll Evenly: Roll out the dough evenly, ensuring that the filling is distributed uniformly to avoid thick or thin spots in the paratha.
Cook on a Hot Griddle: Preheat the griddle or pan properly before cooking the parathas. A hot surface is essential for good puffing and browning.
Use Ghee or Oil: Brush the paratha with ghee or oil for a crisp and golden finish. This also adds flavor.
Press and Flip: Use a spatula to gently press down on the paratha while cooking. This helps it puff up. Flip it and repeat on the other side.
Serve Hot: Aloo Parathas are best enjoyed hot off the griddle. Serve them immediately with yogurt, pickles, or chutney.
Variations: You can get creative with your fillings. Try adding grated paneer (Indian cottage cheese), spinach, or even minced meat for different flavors.
By following these tips and tricks, you’ll be well on your way to making delicious and perfectly cooked Aloo Parathas.
Common Mistakes to Avoid
Undercooking or Overcooking Potatoes: Ensure your potatoes are cooked just right neither undercooked nor overcooked. Undercooked potatoes will be hard to mash while overcooked ones can become mushy and watery.
Lumpy Potato Filling: Mash the potatoes thoroughly to remove all lumps. A smooth and well mashed filling ensures a better textured paratha.
Inadequate Spicing: Don’t skimp on the spices. Adjust the spice levels to your preference but make sure the filling is well seasoned for flavor.
Dry Dough: If the dough is too dry, it will be difficult to roll out, resulting in cracked parathas. Ensure the dough is soft and pliable.
Skipping Resting Time: Allowing the dough to rest is crucial. It relaxes the gluten making it easier to roll out and leading to softer parathas.
Overstuffing: Be cautious not to overfill the parathas, as it can cause them to tear while rolling or cooking. Use a moderate amount of filling.
Uneven Rolling: Roll out the dough evenly so that the filling is uniformly distributed. This prevents thick or thin spots in the paratha.
Insufficient Preheating: Make sure your griddle or pan is sufficiently hot before you start cooking the parathas. This is essential for achieving the right texture and browning.
Too Much Pressure: While cooking, press down gently with a spatula to encourage puffing but don’t press too hard or you might flatten the paratha.
Using Cold Ghee or Oil: When brushing the paratha with ghee or oil ensure it’s warm or at room temperature. Cold fat can make the paratha turn out greasy.
Serving Cold: Aloo Parathas are best enjoyed right off the griddle. Serving them cold can lead to a less pleasant texture.
Avoiding these common mistakes you’ll be well on your way to making delicious and perfectly cooked Aloo Parathas.
Nutrition Facts
The nutrition facts for a typical Aloo Paratha recipe can vary depending on the size and specific ingredients used, but here’s a general overview based on a standard serving size of one medium sized Aloo Paratha (approximately 100 grams)
- Calories: Approximately 200-250 calories
- Protein: 5-7 grams
- Carbohydrates: 30-35 grams
- Dietary Fiber: 4-5 grams
- Fat: 8-10 grams
- Saturated Fat: 1-2 grams
- Cholesterol: 0 milligrams (as it’s a vegetarian dish)
- Sodium: 300-400 milligrams (varies depending on salt and spicing)
- Potassium: 300-400 milligrams
- Vitamins: Aloo Paratha is a good source of vitamin C, B vitamins, and vitamin K.
- Minerals: It contains significant amounts of iron, magnesium, and phosphorus.
- Sugars: 1-2 grams
- Protein: 4-6 grams
Please note that these values are approximate and can vary based on the specific recipe, the size of the paratha, and the use of additional ingredients like ghee or oil. Additionally, the nutrition content may change if you serve the paratha with sauces, chutneys, or other accompaniments.
