Aloo paratha literally means potato-stuffed flatbreads. Though there are many variations of stuffed paratha but Aaloo Paratha is one of the staple breakfast items in a Punjabi family. Generally, parathas are made with lots of love and affection. Most of the time it gets roasted with lots of Desi ghee (Pure Ghee) and then served with dollops of white butter or Makhan as we call them in Punjabi.
However, you can add less ghee and even roast the parathas with oil.
- Boiled Potatoes – 4-5
- Salt – to taste
- Red Chilli powder – 1/2 tbsp
- Aamchoor powder – 1/2 tbsp
- Garam Masala – 1/2 tbsp (you can also avoid this if you want)
- Dhania powder – 1/2 tbsp
- Green chili – 1-2 chopped
- Fresh coriander leaves
You are required to make a basic dough with whole wheat flour (atta), salt, oil, and water. Making the dough is very easy and you can either knead with hands or in a stand mixer.
- Boil 4-5 medium size potatoes – add a pinch of salt in water while boiling
- Grate the boiled potatoes with a vegetable grater (Don’t mash)
- Add salt, red chili powder, amchur powder (Dry mango powder), and Dhania powder (Coriander powder) and mix well
- Now add chopped green chili and fresh coriander mix it well
- Divide the filling into 8-10 equal parts
- The final step is to stuff the filling into the aloo paratha dough
- Roll it with very light pressure to the desired thickness and proceed in a similar way with the remaining portions of paratha dough and filling.
Use a Preheated Tawa to cook using Ghee
Tastes best when served with white butter / Curd ( you can also have Amul butter)
Adding a Glass of Lassi or a cup of tea would compliment best