Tasty Aloo Paratha Recipe – Perfect Indian Breakfast

Very Tasty Aloo Paratha Recipe | Indian Breakfast recipes

Indian Aloo Paratha Recipe – complete wheat flatbread filled with a highly spiced potato filling. This paratha is exceptionally loved with yogurt, pickle, and butter.

Aloo Paratha Recipe

Aloo paratha is a famous Indian breakfast of unleavened complete wheat savory and spiced potato-filled flatbread from Punjab, India. This scrumptious Punjabi aloo paratha is one of the maximum cherished breakfasts at my place. One of the primary recipes I discovered from my Punjabi mother-in-regulation and been making them for years now.

About the Aloo Paratha Recipe

One of the maximum repeated breakfast in my domestic is aloo paratha. Everyone loves it. Piping-warm crisp wheat flatbreads filled with spiced, faintly bitter mashed potatoes stuffing and relished with a few tangy bitter mango pickles. What isn’t to like approximately aloo paratha?

The exceptional part of making parathas is that you could serve them for breakfast as nicely % them withinside the lunch container for kids. Even after a few hours, the aloo paratha tastes scrumptious.

Paratha

In Punjabi families, parathas are made with masses of affection and affection. In most of the instances, parathas are roasted with masses of ghee after which served with dollops of white butter or Makhan as we name them in Punjabi. However, you could upload much less ghee or even roast the parathas with oil.

‘Aloo’ is the Hindi phrase for potatoes and ‘paratha’ method an unleavened filled flatbread. So also paratha actually method potato-filled flatbreads or flatbread filled with potatoes. In the stepwise pix underneath I actually have defined in element methods of stuffing potatoes.

Though there are numerous versions of filled paratha, many oldsters like aloo ke parathe. In my domestic, gobi paratha and aloo paratha recipe are winners all of the time.

To make aloo paratha you want primary elements

  • Dough crafted from complete wheat flour – a simple dough is made with complete wheat flour (atta), salt, oil, and water. Making the dough could be very smooth and you could both knead with fingers or in a stand mixer.
  • Mashed Potato stuffing – potatoes are boiled, peeled, after which mashed. To the mashed potatoes, a few herbs, spices, and salt are added. The spiced mashed potatoes are then filled in a rolled dough and roasted or fried.

How to make Aloo Paratha Recipe

Aloo Paratha Recipe

Making potato stuffing

  • 1. First boil four medium-sized potatoes. You can boil or steam the potatoes in a stress cooker, steamer, or electric-powered cooker. Add sufficient water in a 2-liter stress cooker or pan pretty much protecting the potatoes.
  • For cooking in a stress cooker – On a medium flame prepare dinner the potatoes withinside the water for three to four whistles. When the stress settles down on its very own withinside the cooker, eliminate the lid. Drain the water and permit the potatoes to emerge as heat.
  • For cooking in a pan – Cover the pan and prepare dinner potatoes in water until fork-tender. When cooking potatoes in a pan, it allows to peel them first and chop them into 2-inch cubes. Chopped potatoes prepare dinner quicker than complete potatoes. Using a colander, drain all of the water and permit the potatoes to emerge as heat.
  • 2. Peel & chop the boiled heated potatoes. Then mash the potatoes with a potato masher. You may even grate after which mash the potatoes.
  • three. The potatoes ought to be mashed very well. There ought to now no longer be any tiny bits of unmashed potatoes.
  • five. With a spoon, blend the spice powders and inexperienced chilies with the mashed potatoes very nicely. Check the flavor and upload extra salt or pink chili powder or dry mango powder if required.
 
  • You also can upload 1 to two tablespoons of finely chopped coriander leaves. Another variant is to feature finely chopped onions in case you like. But recollect cutting the onions finely otherwise they come out while rolling the parathas. Keep the organized aloo stuffing apart.
  • Making the dough
  • 6. In any other bowl or pan, take 2 cups of entire wheat flour. Make a nicely withinside the center. Add ½ teaspoon salt or as required, 1 tablespoon oil or ghee, and a few glasses of water (roughly ⅓ to ½ cup).
  • 7. Bring the combination collectively and knead right into a clean tender dough for eight to ten minutes. Add extra water if required at the same time as kneading. Cover and maintain the dough apart for 20 to 30 minutes. The first technique to stuff eight. Pinch small balls from the dough. Flatten them and dirt with entire wheat flour
  • 9. With a rolling pin, roll them into approximately four to five inches diameter rounds. Try making each round of equal length.
  • 9. With a rolling pin, roll them into approximately four to five inches diameter rounds. Try making each round of equal length.
Tasty Aloo Paratha Recipe - Perfect Indian Breakfast
  • 11. Gently location the second circle on the pinnacle.
  • 12. Press and seal the rims together along with your fingertips. If you aren’t capable of seal the rims, then brush or unfold a few glasses of water on the rims of the 2 rounds after which seal.
  • 13. Dust a few flours at the crammed paratha and begin rolling the aloo paratha.
  • 14. Roll the paratha right into a spherical of approximately 7 to eight inches in diameter or approximately the dimensions of an everyday roti or chapati.
  • The second technique to stuff
  • 15. Pinch a medium ball of dough. Roll among your hands and gently flatten it. Dust with a few flour and roll it to a circle of approximately five to five.five inches diameter. Place the potato stuffing withinside the center, preserving approximately 2 to two. five inches area from the edges.
  • 16. Take the brink and begin pleating in addition to bringing the pleats withinside the center.
  • 17. Join the pleats collectively. The pleats must be joined nicely, as in any other case there might be gaps at the same time as rolling and the filling comes out.
  • 18. Press the joined pinnacle component barely downward from the center.
Aloo Paratha
  • 19. Sprinkle a few flours and roll this model of crammed paratha to approximately the equal length as that of a chapati or roti. In case if the filling comes out, then simply take a small piece of dough and cowl the gap.
  • Roll to smoothen out the small piece of dough. Try preserving the equal thickness in the course of at the same time as rolling the dough. Avoid preserving the rims thick.
Also Read :

Healthy Breakfast-Achari Atta Cheela

Roasting

  • 20. On a warm tawa (skillet or griddle) location the rolled paratha. The tawa needs to be warm and now no longer at a low temperature. Cooking parathas at a low flame will harden them. Parathas preferably are crisp in addition to tender.

Keep the flame to medium-excessive or excessive for a thick bottomed and heavy tawa. For a medium or skinny bottomed and much less heavy tawa, maintain the flame to medium-low to medium.

Tasty Aloo Paratha Recipe - Perfect Indian Breakfast

Flip once more a couple of times until each of the edges is cooked properly. You need to see crisp brown spots at the aloo paratha. You also can press the paratha edges with a spatula or spoon, in order that they’re fried nicely. Since sometimes, the paratha edges aren’t cooked nicely. Make all parathas this way.

I generally stuff and make aloo ke parathe aspect through aspect. Multitasking :-). I roast them and maintain on stacking them withinside the roti basket or casserole. I upload a piece of homemade butter on the pinnacle of every aloo paratha withinside the roti basket at the same time as putting them.

You also can serve the aloo paratha at once from the tawa (skillet) directly withinside the serving plate. Serve a few greater butter at the aspect, alongside mango pickle or lemon pickle or dal makhani or a few sparkling curds (yogurt).

Serving suggestions


Aloo paratha may be observed with undeniable curd (yogurt) or boondi raita.
Butter (salted or unsalted) also can be served as an aspect dish.
An aspect of mango pickle or lemon pickle also can be served.
You also can serve aloo ka paratha with dal makhani or chana masala. Many dhabas in India serve alu ka paratha with dal makhani or chana masala.
You may even serve aloo paratha undeniable.

They additionally make an amazing tiffin container snack as they live tender even after cooling.

Expert Tips


Cooking potatoes – Potatoes may be cooked both in a pan or in a stress cooker. Potatoes may be steamed too. To prepare dinner potatoes in a stress cooker or pan, upload water pretty much protecting the potatoes and prepare dinner them until they’re softened nicely and fork-tender. For stress cooking, prepare dinner for three whistles on a medium flame.

The texture of mashed potatoes – The potatoes need to be mashed very nicely. There need to now no longer be any lumps or small portions in it in order that the parathas do now no longer run at the same time as rolling. The texture of mashed potatoes needs to be mild and clean.

Mashed potatoes stuffing – To the potato stuffing, you may upload spices or herbs in keeping with your flavor and liking. In our homely heirloom recipe, we spice the potatoes with inexperienced chilies, pink chilli powder, dry mango powder, and garam masala. Apart from those spices, you may additionally upload roasted cumin seeds powder (jeera powder), turmeric powder, black salt, dry pomegranate seeds powder (anardana powder), or coriander powder.


Making the paratha extra nutritio
us –

 To the mashed potatoes stuffing, you may upload some extra cooked and mashed vegetables like peas, carrot, french beans. Some grated cheese or paneer also can be brought to make those flat-breads making them extra tasty & nutritious.
Finely chopped herbs – Herbs like coriander leaves, inexperienced chilies must be chopped finely. If you operate onions, then chop them finely too.

Tangy flavor – The mashed potatoes stuffing has a barely tangy flavor in it. This tanginess is finished through the addition of amchur powder which is essentially finely floor sundried unripe mangoes. It is likewise referred to as dried mango powder. If you do now no longer have dried mango powder, and less complicated alternative is lemon juice. Yet any other alternative ingredient, however, an unprecedented one is dried pomegranate seeds powder (anardana powder).

Tasty Aloo Paratha Recipe - Perfect Indian Breakfast


Oil or ghee –
While kneading the dough both oil or ghee may be used. Adding both of them makes the parathas tender. To make the vegan aloo paratha, use oil to knead the dough and additionally to roast the parathas.

Frying or roasting – Alu paratha maybe both shallow fried or roasted. An iron griddle, which we name as Tava in Hindi is used to make paratha. The roadside stalls or Dhaba shallow fry paratha in ghee or oil. At domestic they’re roasted with a few ghee or oil. Homemade paratha is more healthy compared to the fried paratha to be had outside.

The hotness of the tawa (griddle) at the same time as roasting – Keep the flame medium-excessive to excessive at the same time as roasting parathas. If the warmth is low, then the parathas end up dense as they take a long term to prepare dinner. In case the warmth will increase withinside the tawa (because of the thickness or construct of the tawa), then lower the flame. You can usually regulate the flame while cooking parathas.

 

kavishsharma

Hello! Beautiful People!
I am Kavish Sharma, An IT Engineer By profession and blogger by Passion. I am a big foodie and love to write about restaurant reviews and food recipes. I just love Indian foods and love to share the legacy of it.

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