Beautiful soft slightly chewy wheat roti stuffed with mashed, spiced potato stuffing. Aloo Paratha a very famous & favourite dish in India. It is originally from North India but is famous worldwide for its delicious flavours & texture. It is a versatile dish, we can add ingredients that we love & prepare it to our liking. Each home have their own recipe & method of preparing this dish. I am sharing the recipe & method I prepare for my family.
This dish is usually made with lots of ghee/butter & oil, you can reduce the ghee/oil, add really healthy ingredients & make it into a very healthy dish too.
Please do give it a try, please do try this method, you can customize the ingredients to your liking.
It is eaten for Breakfast, Lunch or as a snack.
It is traditionally served with a pat of butter, plain yogurt sprinkled with a little dry red chilli powder/chat masala & with Indian spicy pickle.
- 4 – Medium Potatoes
- 3 Cups – Wheat Flour/Atta
- 2 Tbsp – Spring Onions/Scallions (chopped)
- 1 Tbsp – Fresh Coriander/Dhania leaves (chopped)
- ½ Tbsp – Fresh Mint/Pudina leaves (chopped)
- ¼ Tsp – Turmeric powder
- ¼ Tsp – Garam Masala powder (I used homemade*)
- 1 heap Tsp – Homemade Sambhar/ Curry powder (Instead you can add ½ tsp dry Red Chilli powder & ½ tsp Coriander/Dhania powder)
- ½ Tsp – Ghee
- Salt as per taste (salt potato stuffing & the wheat dough separately)
- 1 Tbsp – Fresh Lemon juice
- 3/4th – 1 glass water (to knead the wheat flour into soft dough)
(This quantity makes 12-14 Parathas)
Prep Work 1 – Make the potato Stuffing:
- Cook the potatoes in a pressure cooker for upto 5-6 whistles (fill water only upto half of the potatoes).
- Peel the skin of the potatoes, add salt & mash them with a fork or potato masher.
- We need to mash the potatoes really well, there should be no lumps (it is important that the potatoes have very less moisture).
- Add turmeric powder, garam masala powder, homemade sambhar/curry powder, ghee & mix well.
- Once all the ingredients have mixed well into the mashed potato add spring onion/scallions/ coriander/dhania leaves, mint/pudina leaves mix well.
- Add lemon juice, mix well & set it aside.
Prep Work 2: – Prepare the Dough
- Mix 3 cups of wheat flour/atta with salt.
- Add water little by little & knead the mix to make it to a soft pliable dough.
- The dough needs to be moderately soft & pliable.
- For a soft, pliable dough we knead the dough really well.
- We wet our hand & knead the dough.
- We knead the dough with our knuckles & palms alternately.
- Once the dough is soft, smooth we leave it in a bowl, cover a lid & set it sit for atleast 15 minutes before we start to make parathas (we knead the dough for a good 8 minutes).
Prepare the Parathas:
- We take the potato stuffing & with a tablespoon we scoop & makes balls (I made golf size potato stuffing balls).
- We roll everything into balls & set it aside.
- We take half of the kneaded dough, we roll it into a log.
- We cut it to the same size as the potato stuffing & we roll it into smooth balls.
- We take one dough ball, with a rolling pin we roll the dough flat to our palm size (no need to flour the dough while rolling).
- We take one stuffing ball & place it in the middle of the rolled dough in our palm.
- As we press the stuffing we gently bring the dough around the stuffing & cover it with the dough.
- We pinch the dough together to secure the stuffing inside.
- We make it into a ball (gently roll it into a ball).
- Place it on the board & pat it.
- Dust the dough filled with stuffing & roll it gently, softly into a circular shape.
- As we roll to make the paratha we need to flour the paratha well so that it does not stick to the board.
- In between we lift the paratha gently flip it, dust it & continue to roll.
- As we roll to make a paratha we can decide the thickness of the paratha (we like it thin so we roll it thin).
- We heat a griddle/tava (keep heat on medium/medium low).
- We drizzle oil on the hot griddle/tava.
- Cut half of an onion & rub it around the griddle to spread the oil evenly.
- Once we roll it to our desired thickness we gently lift the paratha.
- Place it on a hot griddle/tava & let it cook for a few seconds.
- Then drizzle oil around & on the paratha.
- As the paratha starts to bubble we flip it & oil the other side.
- After few seconds when the paratha starts to slightly bubble again we flip.
- We repeat this applying oil & flipping one more time if we are going to eat the parathas later or if we are packing it for lunch so that it stays soft (if you are serving immediately you can reduce the oil/ghee).
- Once it starts to turn golden brown we apply ghee on both sides & set it on the side of a plate to let it cool.
- We make the remaining parathas the same way (please do not stack the parathas one on top of the other when they are hot as it make turn soggy).
Easy Method to Make Parathas for Beginners
- We take one dough ball & roll it to the size of a puri/papad & set it aside.
- Roll one more dough ball into the size of puri/papad.
- Place one ball potato stuffing in the middle of the rolled dough & with a spoon spread it evenly around the dough.
- Take the other rolled dough we set aside & place it on the stuffing.
- With our finger tips we gently press the edges of the top dough & bottom dough nicely to secure the flattened stuffing.
- Once the edges are pressed nicely to seal the dough.
- We dust flour on both sides & gently roll it into a paratha (you can decide on the thickness).
- Once it is done we gently remove it & place it on the hot griddle.
- Oil & flip it as it starts to bubble on each side.
- Once it turns golden brown we apply ghee on both sides & remove from heat.
- Ready to serve.
- It is traditionally served with a pat of butter, plain yogurt sprinkled with a little dry red chilli powder/chat masala & with Indian spicy pickle.
*Garam Masala – Is a blend of spices, you can prepare it at home which tastes great compared to store bought. You can use your favourite dry spices, dry fry them for a few seconds & powder them in a blender. It stores well in room temperature upto 3 months. The spices I use are Cinnamon, Cloves, Pepper, Cumin seeds, Cardamom, Coriander seeds, Fennel seeds, the proportion can vary based on your taste palette, we usually measure by how strong the spice is & increase or reduce the quantity of the spice to suit our taste.