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Aloo Paratha

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Aloo Paratha Recipe, Alu paratha, How To Make Aloo Paratha Recipe

Parathas, a popular whole-wheat north Indian flatbread, either made plain or stuffed with some spicy potato/ aloo fillings and cooked to perfection. Paratha was conceived in Punjab but now it's become popular all over India and South Asia. A Paratha can be eaten simply with a blob of ghee, butter but tastes best with pickle, thick curd, chutneys or any curry or gravies.

Aloo Paratha is a well-liked aloo stuffed Paratha recipe from Punjab and is a favorite breakfast, lunch as well as dinner dish around North India and in Pakistan as well. Any time of the day, these mashed potatoes stuffed parathas taste good. With its delicate flavors and appeal, it has worldwide appeal and now is a popular dish all over India.  If you go to North India, you would come across this one on the menu of almost all restaurants... Read More..

About Recipe

Alu gaddalu rotte, Urlai kizhangu paratha, Golalu chal

How to make Aloo Paratha

(18 ratings)
108 reviews so far
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
Aloo Paratha
Author : Vahchef
Main Ingredient : 112
Servings : 2 persons
Published date : December 13, 2018


Ingredients used in Aloo Paratha
• Hot red pepper powder - 1/4 to taste.
• Large potatoes - 3 cup.
• Salt - 1 1/2 teaspoons.
• Onion - 3/4 cup.
• Cumin/coriander powder - 1 1/2 tablespoons.
• Warm water - 3/4 cup.
• Salt - 1/2 teaspoons.
• Garam masala - 3/4 teaspoons.
• Fresh coriander leaves - 3 tablespoons.
• Whole wheat flour - 2 1/4 cup.
Method:

1. To form the paratha, make 18 equal-sized balls of dough. Using all-purpose white flour as needed, roll out 2 of the balls into 5 rounds until about 1/4 inch thick. Place about 2-3 Tablespoons of the filling on one round, and cover with the other.
2. Press gently around the eges, then carefully roll out the paratha until about 1/4 thick and 6 1/2 wide altogether. Method II: You can also form the paratha by dividing the dough into 9 equal parts. Roll out each part until about 10 wide and 1/4 thick.
3. Place about 1/4 cup of the filling in the center, and gather the dough circle up around the filling, drawing the dough up to a sealed point at the top. Fold over the point and flatten the dough into a thick patty. Roll out carefully until about 1/4 inch thick and 6 1/2 wide. To saut the paratha, preheat a frying pan on medium-high heat.
4. Add 1 teaspoon oil for the first paratha only. Put in one paratha and paint the top surface with about 1/4 teaspoon oil. Flip and paint the second side. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both sides. Remove from the pan and repeat with the other parathas until all are cooked. Serve topped with ghee or plain yogurt.






Cooking with images Batata paratha, Potato chapati, Akugadda akki paratha





Articles


Aloo Paratha is a well-liked aloo stuffed Paratha recipe from Punjab and is a favorite breakfast, lunch as well as dinner dish around North India and in Pakistan as well. Any time of the day, these mashed potatoes stuffed parathas taste good. With its delicate flavors and appeal, it has worldwide appeal and now is a popular dish all over India.  If you go to North India, you would come across this one on the menu of almost all restaurants.

 

Wheat bread is packed with delicious potato filling and toasted perfectly in Tawa or griddle. The potato filling is prepared in several methods and definitely makes the difference to the flavor of the Paratha. Mostly, the Parathas are prepared with lots of ghee.  The best part is that you don't need anything to go with it, a couple of parathas along with raita or yogurt is just amazing.

 

When making aloo paratha, they should be cooked properly on all of the sides.  Undercooked paratha doesn’t taste good. The griddle or tawa ought to be hot sufficient prior putting the paratha dough.  And make sure to control the temperature in between high and medium while cooking paratha so they get cooked properly and don't get burnt.  Cook on both sides until nice golden spots show up on both sides.   The effective use of ghee or clarified butter boosts the taste of aloo paratha.

 

The method of making aloo paratha

 It is usually divided into two main steps.  The first is preparing the dough, and yet another is getting ready the stuffing.

 The preparation of dough is the same way as we prepare any paratha or chapati or roti. But be sure that after making the dough, let it rest aside covered for 10 -- 15 minutes

 For stuffing mash the potatoes and add some chili powder and salt and to build on the flavors, adding more spices like Amchoor, turmeric powder, even garam masala.

You may also like banana loaf 1 , banana nut bread 1 , banana oatmeal pancakes 1 , banana potato cutlets 1 , banana pudding 2 ,

 

Comments & Reviews

 

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Recent comments

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dharrma Posted on Fri May 05 2017

Easy to make recipes are sure from vahrehvah. I am a fan of yours. Being a strict vegetarian i have tried a few of yours. It turned out fantastic. Continue the great cooking.

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vishal juvvadi Posted on Sat Jun 08 2013

Trentstupidfhgtrhnkkj

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vishal juvvadi Posted on Sat Jun 08 2013

Means excellent

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vimi021084a Posted on Fri Jun 14 2013

In mauritius there a small ball of flour where they put aloo in massala inside it and they cook it,they call it channa puri?can u show how to do it?thx

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Pradeep Jaswal Posted on Sat Jun 15 2013

Hate it

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Charulatha Ramanujam Posted on Mon Jun 17 2013

hello can you give any item without onion and garlic as we are strict vegetarians ......your rava dosa , badam burfi are superb

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Mahi Murali Posted on Wed Jun 26 2013

hello sanjay garu. i think meru teluguvaru kadandi. meru kundalo kallu chicken chesinappude meru teluguvarani ardamaindi. anduke telugulone matladutunnanu. nenu me recipes regulerga chustuntanu. nenu first chesina vanta egg biryani super ga vachinda

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Varoon Posted on Sat Jun 29 2013

True in Mauritius we call it Chana Puri, I think it's a version of "Pani Puri" that one finds in India Not surprised to fall on a fellow Mauritian out here :)

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Varoon Posted on Sat Jun 29 2013

In Mauritius "Aloo ke Parathé" is made by mixing boiled potatoes with the flour, it is just deliciously smooth....

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rahul rahul Posted on Mon Jul 01 2013

i got it

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Micky Singh Posted on Tue Jul 02 2013

Thanku boss u r great

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Margarita Velazquez Posted on Sun Jul 21 2013

Hello from CT, US. I have watch lots of your recipes! Can i use all purpose flour instead of wheat flour for the paratha???

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