- Submitted by Dahlia
(Stuffed Potato Bread, Stuffed Parathas, Aloo Parantha, Alu Paratha)
Aloo Paratha or Potato Stuffed Paratha is a type of Indian Flatbread that is stuffed with boiled, mashed and spiced up potatoes. It is popular in all North Indian states of India, especially in Punjab. North Indians make this for breakfast, lunch or dinner. These days it is gaining popularity as a street food as well as restaurants in South India. It is cooked with a generous amount of butter or ghee. It is also served with additional butter on top, spiced curd and pickle.
This is one of my personal favorites and I love to order it whenever I go to retaurants. Making this at home is easy but it needs a little bit of practise. The consistency of the dough and the stuffing is very important. the stuffing should not be moist. The dough must be soft and pliable. The trick is to roll it gently so that the filling doesn't pop out. Also rest the dough for some time which makes it easier to roll. Being a South Indian, it took 3-4 attempts to get it right. Nowadays I make it often and my whole family enjoys it. I encourage everyone to try making this tasty Aloo Paratha with the step by step instructions given below.
Recipe For Aloo Paratha
Preparation time: 30 min
Cooking time: 30 min
- Wheat flour - 2 cups
- Ghee (or oil or butter) - for roasting
- Potatoes (boiled, grated and mashed) - 3-4
- Red chilli powder - 2 tsp
- Garam masala - 1 tsp
- Cumin (jeera) powder - 2 tsp
- Amchur powder - ½ tsp.
- Fresh finely chopped coriander leaves - handful
- Bread crumbs - if required
- Knead wheat flour like chapatti dough.
- Mix all the ingredients under 'filling'.
- Put the filling in a rolled out paratha, close the ends and roll again.
- Roast it on tawa with little ghee/butter.
Detailed Steps to make Aloo Paratha
Take some wheat flour and knead it like a chapatti dough.
Boil the potatoes in a pressure cooker for 4 whistles.
Once it cools, peel the skin. Grate it using a grater or mash it with hands.
Mix all the other ingredients with the potatoes - .red chili powder, cumin powder, amchur powder, garam masala, finely chopped coriander leaves and salt.
Mix everything nicely. If the mixture seems moist, mix in some bread crumbs. If there is too much moisture, it will become difficult to roll out the parathas.
Make lemon sized balls of the dough.
Make lemon sized balls with the potato mix too. It is a good idea to take almost equal sized balls of both the dough and the stuffing. This will make the best tasting parathas.
Roll out one of the dough balls and put the potato filling in the middle.
Gather all the ends of the dough to close the filling. Seal it and pinch out any excess dough that may be there.
Roll the remaining dough, stuff it and keep everything aside. This way the stuffed dough gets to rest for a while, which makes it easier to roll.
Take one of the stuffed ball, press it gently with your palm and flatten it. Roll it carefully with a rolling pin.
Heat a tawa and carefully transfer the rolled out paratha to it.
After the bottom is cooked, flip it over. Smear some ghee on top.
Roast it till both sides have brown spots and it puffs up.
Serving Aloo Paratha
- Serve hot with yoghurt (mixed with kala namak and chilli powder), pickle and papad.
- In addition to the above ingredients, some people add finely chopped onions and green chilies. This adds a crunchiness to the stuffing. Since I was making for my kids, I skipped it.
- The potatoes can be combined with other vegetables like onion, cauliflower, radish, paneer, methi, pudhina etc. This gives a combination of flavours and improves nutitional value.
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