Aloo Paratha is a whole wheat flatbread stuffed with spicy potato stuffing. This is an extremely popular recipe from North India or I must say Punjab. North Indians can eat these tempting Aloo Paratha anytime of the day with yogurt and pickle. Nowadays, even other part of the country is adding it to their menus. This is one of the best Lunch Box menus for kids as well as grown-ups. The soft potato stuffing is made more delectable by adding spices and dry mango powder to get the tanginess. You can always adjust the spices according to your taste. There are different ways to make the stuffing and some are real quick, but this recipe of stuffing will bring in all the flavors into the paratha.
- 2 ½ Cups Whole Wheat Flour
- 2 Tsp Oil/Ghee
- ½ Tsp Salt
- Water to bind the dough
- 2 ½ Cups Boiled and Mashed Potatoes
- ½ Cup Finely Chopped Onion
- ½ Tsp Cumin Seeds
- 1 Tbsp Finely Chopped Green Chilies
- ½ Tsp Red Chili Powder
- ½ Tsp Garam Masala
- ½ Tsp Coriander Powder
- 1 ½ Tsp Dry Mango Powder
- 2 Tbsp. Finely Chopped Cilantro
- 2 Tbsp. Oil
- Salt as per taste
Other ingredients to keep handy:
- Whole Wheat Flour for rolling and dusting the paratha
- Oil/Ghee/Butter for shallow frying
- First prepare the dough by taking whole wheat flour in a big bowl. Combine salt, oil/ ghee and mix well.
- Now add water gradually and make semi stiff dough. Take a few drops of oil and coat the dough to prevent it from drying. Cover the dough and keep it aside for 15 minutes.
Making Potato Stuffing
- To make the potato stuffing, take a pan and heat 2 tablespoons oil in it.
- Add cumin seeds in the pan. Once it crackles, add chopped onion and saute on medium heat for 1-2 minutes.
- Add finely chopped green chilies to it. You can also add green chili paste.
- Now add mashed potatoes, red chili powder, garam masala, coriander powder, dry mango powder, and salt. Mix well and cook for 1-2 minutes on medium heat. Stir in between to prevent sticking.
- Add cilantro and mix well. Let it cool. Potato Stuffing is ready. Divide the dough and stuffing in 10-12 equal portions like balls and keep them aside.
Making the Paratha
- Heat a flat pan or griddle on medium heat.
- Meanwhile, take a dough portion, dust it into dry whole wheat flour and roll it using a rolling pin into a circle of about 4 inch diameter.
- Now take a portion of potato stuffing and place it in the center of the circle.
- Seal the edges of the dough carefully and press it slightly between your palms so that no stuffing comes out.
- Dust some dry wheat flour and roll the paratha (flatbread) into a thick circle.
- Now to cook the Aloo Paratha, place the rolled paratha on to a hot pan.
- Cook the paratha for about 15-20 seconds and then flip the paratha to the other side using a spatula. The paratha will have some brown spots as it is cooked.
- Spread some oil/butter evenly on one side of paratha and flip it. Press the paratha with the help of spatula to make it crispy.
- Apply oil on the other side, flip it, and fry it until golden brown spots are seen on both sides. Repeat making the parathas with the remaining dough and stuffing.
- Aloo Paratha is ready to serve.
Serve hot and spicy Aloo Paratha with plain yogurt – flavored with roasted cumin powder, pickle, and chutney.