Introduction
Aloo Paratha is more than just a breakfast dish in India—it’s a beloved comfort food that brings together the warmth of home-cooked meals with the rich, satisfying flavors of Indian spices. This stuffed flatbread, filled with a spiced potato mixture, is crispy on the outside, soft on the inside, and packed with flavor. Whether you’re a seasoned cook or new to Indian cuisine, this recipe will guide you in creating the perfect Aloo Paratha that’s sure to become a staple in your kitchen.
Ingredients
For the Dough:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon oil or ghee
- Water as needed
For the Potato Filling:
- 3 medium-sized potatoes, boiled and mashed
- 1 green chili, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon amchur (dry mango powder)
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
- Ghee or oil for cooking
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the whole wheat flour and salt. Add the oil or ghee and mix well.
- Gradually add water, a little at a time, and knead the mixture into a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- Make the Potato Filling:
- In a bowl, mix the mashed potatoes with green chili, ginger, cumin seeds, red chili powder, turmeric powder, garam masala, amchur, cilantro, and salt. Ensure the mixture is well combined and smooth to avoid lumps.
- Taste the filling and adjust the seasoning if necessary. Divide the filling into equal portions.
- Assemble the Parathas:
- Divide the dough into equal-sized balls, slightly larger than a golf ball.
- Take one dough ball and roll it out into a small circle using a rolling pin, about 4-5 inches in diameter.
- Place a portion of the potato filling in the center of the rolled-out dough. Gather the edges of the dough and pinch them together to seal the filling inside.
- Gently flatten the filled dough ball with your hands, then roll it out into a larger circle, about 6-8 inches in diameter. Be careful not to press too hard to avoid the filling from spilling out.
- Cook the Parathas:
- Heat a tawa or flat skillet over medium heat. Once hot, place the rolled-out paratha on the tawa.
- Cook for 1-2 minutes until you see bubbles forming on the surface. Flip the paratha and apply a little ghee or oil on the cooked side.
- Flip again and apply ghee or oil on the other side. Cook both sides until golden brown spots appear, and the paratha is crisp.
- Serve:
- Serve the Aloo Parathas hot, with a dollop of butter on top, alongside yogurt, pickle, or a tangy chutney. They also pair wonderfully with a cup of chai.
Conclusion This Aloo Paratha recipe is a delightful blend of simplicity and rich flavors, making it a perfect choice for breakfast or any meal of the day. The crisp outer layer, combined with the spiced, creamy potato filling, offers a burst of flavor with every bite. Whether enjoyed on its own or with accompaniments, Aloo Paratha is a versatile and satisfying dish that reflects the heart of Indian cuisine. Try this recipe today and bring a taste of India into your home!
