Paratha is simply Indian flatbread made of whole wheat dough, stuffing, spices & herbs. An aloo paratha is made with spicy potato filling and served with dollop of butter, yogurt and traditional Indian Pickle
Growing up parathas were a staple in my home. We had them for breakfast with cup of hot chai or for dinner with some yogurt and pickle.
You can watch full recipe video for this recipe below
What is aloo paratha?
An aloo paratha is made with spicy potato filling and pan fried with ghee or butter. This is simple recipe in which you boiled and grate some potatoes and some spices & herbs, roll them using rolling pin and then pan fried.
Is aloo paratha vegan?
If you use vegan butter or oil when pan frying instead of ghee then yes aloo paratha is vegan
Tips to make aloo paratha
Knead a soft dough and use some oil while making dough.
Rest the dough at least for 30 minutes covered with moist cloth.
Roll evenly so stuffing is distributed throughout the paratha.
Adjust the amount of chili to your liking. If you like spicy paratha add 2 to 3 chilies.
Make sure tawa/griddle on which you will be making paratha is hot before you put the paratha on it.
Grate or smash potatoes until there are no lumps or parathas will break while cooking
INGREDIENTS
For dough
2 cups wheat flour
1 tbsp oil
Water as required
1/4 tsp sea salt
For stuffing
3 medium potatoes - boiled and peeled (grated or smashed)
Salt as per taste
1/2 tsp Kashmiri red chili
1/2 tsp garam masala
1 tsp coriander powder
1/2 tsp amchur powder
1 tsp fennel seeds
1 tsp kasuri methi
1 green chilly
1 small piece of ginger
3 to 4 mint leaves
2 tbsp finely chopped cilantro
DIRECTIONS
Add flour, oil and salt to a bowl. Pour half cup water and begin to mix and form a dough. Pour more water as needed and make a soft yet non sticky dough
Knead it well until soft and pliable. If you press down the dough with your finger, it should dent easily.
Cover and rest dough for 30 minutes.
Boil the potatoes and peel them. Grate or smash the boiled potatoes. Potatoes should be mashed very well. There should be no lumps or small pieces.
In a mortar pestle or small blender add green chilies, ginger and mint leaves and make a paste
Add spices, fennel seeds, salt, finely chopped cilantro and green chili & ginger paste to mashed potatoes.
Mix everything very well. Check the taste and add anything as per your taste if needed
Divide potato stuffing into equal parts
Pinch a medium size dough ball and coat it with dry flour and shape it like a bowl using your hand.
Add potato filling and press it gently and bring the edges together
Sprinkle some dry flour and shape the paratha using a rolling p
On a hot tawa place the rolled paratha
Spread some ghee
When the base is partially cooked, flip the aloo paratha using a spatula or tongs
Flip again once or twice till both the sides of aloo paratha are cooked properly. You should see crisp brown spots on the paratha
Make all paratha in similar way
Serve hot aloo paratha with some butter on it and pickle and yogurt on the side.
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