Aloo Paratha is one of the most beloved dishes in Indian cuisine, and for good reason. This stuffed flatbread, filled with spiced mashed potatoes, is a staple in many households and is often enjoyed for breakfast, lunch, or even dinner. Whether you’re serving it with a dollop of butter, a side of yogurt, chutney/sauce or a tangy pickle, Aloo Paratha never fails to satisfy. In this blog post, I’ll guide you through the steps to make soft, flavorful Aloo Parathas that will remind you of home.
Ingredients:
For the Dough:
- 2 cups whole wheat flour (atta)
- 1/2 tsp salt
- Water as needed
- 1 tbsp oil
For the Filling:
- 3 large potatoes, boiled and mashed (aloo)
- 1 small onion, finely chopped (piyaz)
- 4-5 green chilies, finely chopped (hari mirch)
- 1 tsp grated ginger (adrak)
- 1tsp grated garlic (lahsun)
- 1 tsp crust cumin seeds (khada zeera)
- 1 tsp crust coriander seeds (khada daniya)
- Fresh coriander leaves, 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. Gradually add water and knead the mixture into a soft, smooth dough. Add a tablespoon of oil and knead for a few more minutes to make the dough pliable and elastic. Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
- Make the Filling: Add one tablespoon of oil to a pan. Once the oil is hot, add curst cumin seeds and crust coriander seeds. After sautéing for a short while, add chopped onions. When the onions turn light brown, add ginger and garlic, chopped green chili and cook 2 min After cooking add mashed potatoes and salt. Mix everything well and cook for a while longer, then add chopped coriander leaves.
- Stuff the Parathas: Divide the dough into equal-sized balls, slightly larger than a golf ball. Take one dough ball and flatten it slightly with your fingers. Roll it out into a small disc, about 4-5 inches in diameter. Place a generous portion of the potato filling in the center of the disc. Gather the edges of the dough and bring them together to seal the filling inside. Pinch off any excess dough at the top.
- Roll the Parathas: Lightly dust the stuffed dough ball with flour and gently roll it out into a flat, even circle, about 7-8 inches in diameter. Be careful not to press too hard, as the filling might spill out. If some filling does escape, don’t worry—just patch it up with a little dough and continue rolling.
- Cook the Parathas: Heat a tawa or a flat griddle over medium heat. Once hot, place the rolled-out paratha on the tawa. Cook for about 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 on the other side as well. Cook until both sides are golden brown and crispy, pressing gently with a spatula to ensure even cooking.
- Serve: Serve the hot Aloo Parathas with a butter on top, alongside yogurt, pickle, chutney/sauce or even a bowl of curry. They are best enjoyed fresh off the griddle, while still warm and soft.
Nutrition Chart for Spiced Mashed Potatoes (per serving)
- Calories —————— 200 kcal
- Total Fat —————— 8 g
- Cholesterol ————— 0 mg
- Sodium ——————– 400 mg
- Total Carbohydrates — 30 g
- Protein ——————— 4 g
- Sugar ———————— 3 g
- Fiber ———————— 4 g
Note: These values are approximate and may vary depending on the ingredients used and cooking methods.
