Homemade Aloo Paratha Recipe

Aloo paratha is indeed everyone's favorite - a beloved staple in South Asian cuisine that combines the comfort of mashed potatoes with flavorful spices, all wrapped in a soft yet crispy whole wheat flatbread. This completely halal dish makes for a satisfying breakfast, lunch, or dinner option that's both filling and delicious.

 

Ingredients:

For the Dough:

• 2 cups whole wheat flour (atta)
• ½ teaspoon salt
• 1 tablespoon vegetable oil or ghee
• Water as needed (approximately ¾ cup)

For the Potato Filling:

• 4 medium potatoes, boiled, peeled, and mashed
• 1 small onion, finely chopped
• 2 green chilies, finely chopped (adjust according to spice preference)
• ¼ cup fresh coriander leaves, finely chopped
• 1 teaspoon cumin seeds
• ½ teaspoon red chili powder
• ½ teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon dried mango powder (amchur) or lemon juice
• ½ teaspoon chaat masala (optional)
• Salt to taste

For Cooking:

• Ghee or vegetable oil as needed

Instructions:

Prepare the Dough:

1. In a large mixing bowl, combine the whole wheat flour and salt.
2. Add the oil or ghee and mix it into the flour with your fingertips until it resembles breadcrumbs.
3. Gradually add water while kneading to form a smooth, soft dough. The dough should be softer than regular roti dough.
4. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This makes the dough more pliable and easier to work with.

Prepare the Potato Filling:

1. In a large bowl, place the mashed potatoes and make sure there are no lumps.
2. Add the chopped onions, green chilies, and fresh coriander leaves.
3. Add all the spices: cumin seeds, red chili powder, coriander powder, garam masala, dried mango powder (or lemon juice), chaat masala (if using), and salt.
4. Mix everything thoroughly until well combined. Taste and adjust seasoning if needed.
5. Divide the potato mixture into 8 equal portions and roll each into a ball.

Making the Aloo Parathas:

1. Divide the rested dough into 8 equal portions and roll each into a smooth ball.
2. Take one dough ball, dip it in flour, and roll it into a circle about 4-5 inches in diameter.
3. Place one ball of potato filling in the center of the rolled dough.
4. Bring the edges of the dough together to cover the filling completely and pinch to seal.
5. Gently flatten the stuffed ball with your palm.
6. Dip this filled ball into flour and carefully roll it out into a circle about 7-8 inches in diameter. Roll gently to prevent the filling from breaking through.

Cooking the Parathas:

1. Heat a tawa (flat griddle) or non-stick pan over medium heat.
2. Place the rolled paratha on the hot tawa and cook for about 30 seconds until small bubbles appear on the surface.
3. Flip the paratha and apply about 1 teaspoon of ghee or oil on the partially cooked side.
4. Flip again and apply ghee or oil on the other side as well.
5. Press gently with a spatula around the edges to ensure even cooking.
6. Cook until both sides develop golden-brown spots, usually about 2-3 minutes per side.
7. Remove from the tawa and keep warm in a covered container or cloth-lined basket.
8. Repeat with remaining dough and filling.

Serving Suggestions:

Aloo parathas can be served with:

• Plain yogurt or raita
• Pickle (achar)
• Butter (a traditional favorite)
• Mint-coriander chutney
• Tamarind chutney
• A simple side of sliced onions and green chilies

Tips for Perfect Aloo Parathas:

1. Potato texture: Make sure your potatoes are completely cooled before making the filling to avoid a sticky mixture.

2. Filling distribution: Distribute the filling evenly when stuffing to ensure the paratha cooks uniformly and doesn't tear.

3. Rolling technique: Use light pressure when rolling stuffed parathas. If the filling breaks through, simply pinch the dough to seal and dust with more flour.

4. Temperature control: Cook parathas on medium heat. Too high heat will brown them quickly without cooking the inside, while too low heat will make them hard.

5. Storage: Leftover parathas can be refrigerated for 1-2 days. Reheat on a tawa or in a microwave wrapped in a damp paper towel.

6. Variations:

   • Add grated cheese to the potato filling for a fusion twist
   • Mix finely chopped spinach into the filling for extra nutrition
   • Add boiled peas or grated carrots to the potato mixture

7. Make ahead: You can prepare the potato filling a day in advance and refrigerate it in an airtight container.

Enjoy these delicious homemade aloo parathas that truly are everyone's favorite!