Best Ever Punjabi Aloo Paratha
Aloo Paratha or Potato Paratha is a cult favourite north Indian breakfast recipe where flatbread is stuffed with a spicy potato filling and then roasted on hot tawa or griddle. This aalu ka paratha is our family favourite which is a slight spin off from the classic Punjabi aloo paratha. It is filling, wholesome and an absolute comfort food, often served as breakfast aloo paratha with curd or spiced yogurt.
Equipment
- Stove Top
- Mixing Bowl
- Pressure Cooker
- Skillet or Tawa
- Sauce Pan
Ingredients
- 3 Potatoes Large - boiled and peeled
- 2 cups Whole Wheat Flour
- 1 tbsp Mustard Oil
- Ghee - alternate would be any neutral flavoured oil
- 5 cloves Garlic - finely chopped
- 1 no. Green Chilies - finely chopped
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Dry Mango Powder Amchur
- ¼ tsp Garam Masala Powder
- ¼ tsp Carrom Seeds Ajwain
- ½ tsp Dry Fenugreek Leaves Kasoori Methi
- ¾ cup Water
Instructions
Paratha Dough Making
- Start by rubbing the flour with ghee or oil, salt and a pinch of carrom seeds (ajwain). Then gradually add water and knead it into a semi-stiff dough. Cover the bowl with a kitchen towel and keep it aside2 cups Whole Wheat Flour, Ghee , ¼ tsp Carrom Seeds, ¾ cup Water
Paratha Stuffing Making
- Heat a tadka pan or a small kadhai with some mustard oil. Add the finely chopped garlic and green chilies, and fry them till they turn golden and release the aroma.1 tbsp Mustard Oil, 5 cloves Garlic , 1 no. Green Chilies
- In a mixing bowl, add the boiled potatoes and mash it. Now add the fried garlic along with the oil to this along with the powdered spices mentioned. Mix everything together into a lump-free smooth stuffing. Add salt in the end and give everything a good mix3 Potatoes , 1 tsp Coriander Powder, ½ tsp Cumin Powder, ½ tsp Dry Mango Powder, ¼ tsp Garam Masala Powder, ½ tsp Dry Fenugreek Leaves
Making the Parathas
- Pinch off a big ball of dough and flatten it on slightly floured surface using a rolling pin. Once it is around 3 inches in diameter, lift it and flatten the edges a bit more using your fingers. Place a generous helping of potato stuffing at the centre and start gathering the edges of the dough together while sealing the stuffing inside.
- Sprinkle some more flour on the surface and start rolling the dough ball into a thin disc. Apply uniform pressure while rolling so that it spreads out evenly
- Heat a thick bottom tawa or griddle and place the rolled paratha on it. Let it cook at both sides before applying ghee and frying. Once it turns golden on both sides, take it off the tawa and serve. The aloo paratha is ready to eat.
Aloo Paratha Serving Suggestions
- Homemade aloo paratha goes best with a bowl of spiced yogurt or thick curd, spicy green chutney and some pickles.
- A very popular way of serving aalu ka paratha is with a big dollop of unsalted white butter!