Aloo Paratha Recipe

Punjabi Aloo ka Paratha is a popular Indian breakfast of unleavened whole wheat flatbread stuffed with a spiced. It can be served with mango pickle or curd or with butter or dal makhani.

Ingredients

1. For Aloo Paratha Stuffing:

• 3 to 4 medium potatoes , boiled and mashed
• 1  green chilies & 1 or 2 peeled garlic, chopped finely & the make paste.
• ¼ to ½ teaspoon kashmiri red chilli powder 
• ¼ teaspoon Haldi powder 
• ½ to 1 teaspoon aamchur (dry mango powder)
• 2 to 3 teaspoons finely chopped coriander leaves
• salt as required
• oil or ghee, as required for roasting Parathas

2. For Paratha Dough:

• 2 cups whole wheat flour
• ½ teaspoon salt or add as required
• 1 tablespoon oil or ghee (clarified butter)
• water as required for kneading

3.Serving Suggestions:

• white butter or yogurt to serve with the aloo paratha
• mango pickle or lemon pickle

How to make 

1.First making stuffing:

• First boil the potatoes and peel, Chop and then mash the potatoes.it should be mashed very well.
• Now add the Finely chopped onion,(optional),chopped green chilies garlic paste, Haldi powder, red chili powder, dry mango powder and salt.
• Mix the spice powders ,green chilies garlic paste and onion with the mashed potatoes very well. Check the taste and add more salt or red chili powder or dry mango powder as per your taste. 

2.Kneading Dough:

• In another bowl or pan, take whole wheat flour (atta). 
• Make a well in the center. Add salt, oil and about half of the water.
• Bring the mixture together and knead into a smooth soft dough. 
• Cover and keep the dough aside for 20 to 30 minutes.

3.Rolling and Stuffing Aloo Paratha:

• Pinch two small balls from the dough. Flatten them and dust with whole wheat flour.
• With a rolling pin, roll them into about 4 to 5 inches diameter rounds . Try making both the rounds of the same size.
• On one of the rolled dough circle, place the potato stuffing in the center and keep about 1 inch empty space from the sides.
• Gently place the second circle on top.
• Press and seal the edges with your fingertips.
• Dust some flour on the stuffed paratha and roll into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.

4.Making Aloo ke Parathe:

• On a hot tava place the rolled paratha.
• The Tava should be hot and not at a low Temperature. Paratha ideally are crisp as well as soft.
• When the base is partly cooked, flip the aloo paratha.
• Spread some ghee on the partly cooked part.
• Flip again and Spread some ghee on this side too. A well made and well roasted aloo ka paratha will puff up.
• Flip again once or twice till both the sides of aloo paratha are cooked properly. You should see crisp brown spots on the paratha. 
• You can also Press the paratha edges with a spatula or spoon, so that they are fried well. As some time, the paratha edges are not cooked well. 
• Make all aloo ke paratha this way and stack them up in a roti basket or casserole

So Now Aloo Paratha is ready to eat. Enjoy 🎉.You can also serve the aloo paratha directly from the tava (skillet) straight in the Serve some extra butter on the side, along with mango pickle or lemon pickle or some yogurt.

Thank You!!

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