Aloo paratha is a quite popular healthy and delicious Indian breakfast and the most loved recipe in my family. A crispy, flaky Aloo Paratha made using wheat flour and stuffed with a delicious spiced potato mixture, which can be served mostly with some Indian tangy sour mango pickle, yogurt and most commonly topped with a dollop of homemade butter on it.
This recipe is one of favorite brunch, so simple and easy that you can make it for breakfast and dinner as well or pack them for your kids lunch box. It is the best option to eat in the chilled winter’s morning as a breakfast. You won’t believe that the aloo paratha tastes to be more delicious even after few hours, you will be simply going to love this Aloo Paratha recipe. The use of anardana powder (pomegranate seeds) makes it taste too good. Though, there’s no right or wrong way to make aloo paratha, it always tastes good no matter how you make it.
Here is some tips and suggestions for you to make Aloo Paratha recipe at home with some twist. Do give this Aloo Paratha a try and hope you and your loved one enjoy this as much as I do.
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Aloo Paratha
- Total Time: 35 mins
- Yield: 4 1x
Description
Aloo Paratha is one of the most popular Indian breakfast recipe made with wheat flour and spiced with boiled potatoes, that is served as a breakfast or any meal of the day. You can also pack them in lunch box for kids and adults.
Ingredients
- 2 cups whole wheat flour (atta)
- 2 medium potatoes, boiled, peeled and grated
- 2 green chilies, finely chopped
- 2 tablespoons coriander or cilantro finely chopped
- ½ teaspoon carom seeds (ajwain)
- 1 teaspoon dried pomegranate seeds (anaar dana)
- 1 teaspoon red chili powder
- ¾ teaspoon salt or as per taste
- 4 tablespoons ghee/butter
- Water to knead the dough
Instructions
For dough preparation
- In a deep bowl, sieve the whole wheat flour and ½ teaspoon salt.
- Add gradually water little by little and knead it to form smooth or soft dough. Cover the dough with a damp cloth and let the dough rest for 15 minutes.
For filling
- To make the filling, heat a non- stick pan or wok on medium flame. Add pomegranate seeds and dry roast them for 2 minutes. Let it cool and transfer them to a blender jar and blend till coarse powder form.
- Now take a bowl, add the grated potatoes, pomegranate seeds powdered, carom seeds, chopped green chilies, finely chopped coriander, red chili powder, and salt to taste. Mix till everything is well combined. The filling is now ready.
To make the Paratha
- Apple little ghee all over the kneaded dough (optional). Divide the dough into 8 equal parts. Take one portion and using rolling pin roll it into a circle.
- Place small portion of potato filling in the centre, bring all the edges together, seal the edges completely and shape into a ball again. Do not overfill else it will be difficult to roll.
- Flatten the dough ball using your hands, dust with little flour and using rolling pin, roll the dough to a circle of approximately 6-7 inch diameter.
- Heat non- stick tawa (griddle) on medium flame. Once it is hot, transfer the rolled paratha onto the hot tawa. Cook the side for a minute or two and then flip over. Apple ½ tablespoon of butter/ ghee on the half cooked side and flip again. Apply ghee on the other side as well. Reduce the heat to low and cook the paratha till both sides have golden brown spots on them. Repeat the remaining paranthas in the similar way.
- Serve Aloo paratha hot with butter, fresh yogurt, green chutney or mango pickle.
Notes
- For Aloo paratha – The dough must be soft and smooth. If it is not soft and smooth than you may find difficulty while rolling them.
- Always remember to mash the potatoes very well and chop chilies and coriander very finely, otherwise they will pop out while rolling.
- When you start making the paratha, the stuffing must be cool completely. If the potato stuffing is hot, the dough will get soft, stick and break from the steam.
- You can also add a teaspoon of kasoori methi (optional).
- Prep Time: 10-15 minutes
- Cook Time: 20-25 minutes
- Cuisine: Indian
