ALOO PARATHA RECIPE

Aloo paratha is everyone’s favourite. This Indian flat-bread stuffed with potato filling is delicious to eat and is a common breakfast in many Indian kitchens. It is best served with curd, pickle and tea. Here is a step-by-step guide for making aloo paratha. Even if you are new to kitchen environment, you will easily make delicious aloo paratha with this recipe.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Servings: makes 4 paratha

Ingredients:

  • 1 cup wheat flour (for making dough)
  • 1/2 cup wheat flour (for dusting)
  • 2 tbsp oil
  • 1/2 tsp salt
  • 2 boiled potatoes (medium sized)
  • 2 tbsp coriander leaves (finely chopped)
  • 2 green chillies (finely chopped) or red chilli powder
  • 1 tsp garam masala
  • 1 tsp ginger (grated)
  • Salt according to taste
  • 1/2 small bowl of oil (for cooking)

Preparation Instructions:

  • Prepare dough by taking 1 cup wheat flour, 2 tbsp oil and 1/2 tsp salt in a small bowl. Mix well.
  • Add water slowly and knead the mixture into soft dough. Cover it with a soft and clean cloth and set aside for 15 minutes.
  • Meanwhile, prepare stuffing for aloo paratha. Mash boiled potatoes and mix coriander leaves, green chillies, garam masala, ginger and salt (don’t forget some salt was added to the dough also) with them.
  • Divide the dough into 4 equal parts and make 4 equal balls with the dough.
  • Press the dough ball into a pattie and roll it into a small disc (roti) with the help of rolling pin.
  • Place the stuffing in centre of the small pattie and wrap it from all sides by folding the pattie. Seal properly to make a round shape.
  • Now, press the stuffed ball into pattie and apply some dry flour. Roll it into a roti gently. Don’t make it too thin and take care that the stuffing doesn’t come out.
  • Heat the tawa and place the roti over it. Keep the stove on medium flame. When tiny bubbles begin to rise, flip it.
  • Spread 1/2 tsp oil over it with a spatula and cook for 30 seconds. Flip it again, apply oil and cook for another 30 seconds.
  • Flip and cook (without applying oil) till light brown bubbles appear on both sides of the paratha.
  • Take it off from the tawa and make all parathas in the similar manner.
  • Serve aloo paratha with tea, curd or pickle. A perfect Indian breakfast.

Tips:

  • You can add some carom seeds in the dough or stuffing.
  • Make the stuffing balls comparatively smaller than the dough ball so that the stuffing doesn’t come out.

content credit: TUBIDY

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