Aloo Paratha Recipe | How to make Aloo Paratha Recipe

Ingredients of Aloo Paratha Recipe:-

For Aloo Stuffing:-

• 4-5 medium potatoes, boiled & mashed
• 2 green chilies, finely chopped
• ½ tsp chili powder
• ½ tsp garam masala powder
• 1 tsp amchur powder
• 2-3 tsp coriander leaves, finely chopped
• 1 tsp Salt or to taste
• oil or ghee or butter for roasting paratha

For Whole Wheat Dough:-

• 2 cups Wheat flour
• ½ tsp salt
• 2 tsp oil or ghee
• Water for kneading

Instructions:-

Preparing Aloo Stuffing:-

1. First, boil the potatoes and peel them. You can boil the potatoes in a pressure cooker or steamer.
2. Chop and then mash the potatoes with a potato masher.
3. Potatoes should be mashed very well and no lumps or small pieces in it.
4. Now add the chopped green chilies, coriander leaves, garam masala powder, red chili powder, dry mango powder and salt.
5. Mix all spice powders with the mashed potatoes. Check the taste and add more salt or other powder as per your taste.

Preparing Whole Wheat Dough:-

1. In another bowl or pan, take whole wheat flour.
2. Make a well in the center. Add oil, salt and about half of the water.
3. Mix all and then knead into smooth and soft dough.
4. Cover and keep the dough aside for 20 to 30 minutes.

Rolling and Stuffing Aloo Paratha:- Method 1

1. Pinch two small balls from the dough. Flatten them and dust with whole wheat flour.
2. With a rolling pin, roll them into about 4 to 5 inches diameter rounds.  both the rounds of the same size.
3. one of the rolled dough circle, place the potato stuffing in the center and keep about 1-inch empty space from the sides.
4. Gently place the second circle on top.
5. Press and seal the edges with your fingertips.
6. Dust some flour on the stuffed paratha and roll into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.

Rolling and Stuffing Aloo Paratha:- Method 2

1. Pinch a medium ball dough. Roll and flatten it. Dust with some flour and roll it in a circle of about 4 to 5 inches in diameter.
2. Fill the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.
3. Take the edge and start pleating as well as bringing the pleats in the center.
4. Join the pleats together. the pleats need to be joined well, as otherwise there'll be gaps while rolling and the filling comes out.
5. In case you do see the filling, then just take a small piece of dough and cover the gap. Roll to smoothen out the small piece of dough.
6. Press the pleats from the center.
7. Sprinkle some flour and roll this version of aloo paratha to about the same size as that of a chapati or roti.

Making Aloo Paratha:-

1. On a hot griddle (tawa or skillet) place the rolled paratha.
2. The griddle should be hot and not at a low temperature. Cooking parathas are not a low flame because it will harden them. Parathas ideally are crisp as well as soft.
3. When the base is partly cooked, flip the aloo paratha.
4. Spread some ghee on the partly cooked part.
5. Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha.
6. Spread some ghee on this side too. A well made and well-roasted aloo paratha will puff up.
7. Flip again once or twice till both the sides of aloo paratha are cooked properly. Then you see crisp brown spots on the paratha.
8. You can also press the paratha edges with a spatula or spoon so that they are fried well. sometimes, the paratha edges are not cooked well.
9. Make all aloo paratha this way and stack them up in a roti basket or casserole.
10. Serve aloo paratha with butter or yogurt or pickles or sauce.