Aloo Paratha is a breakfast for many and a comfort weekend dish for many more. Regardless of when it is eaten, it is a crowd favorite. It’s India’s favorite Roti recipe 🙂 if you ask us.
Kids will enjoy wanting it more because of the fun factor in the Potato stuffing while adults will relish the overall taste of the this super combo.
Aloo Paratha is generally served with plain curds and some chopped onions.
Generally it is heavy on the stomach, so we recommend that you serve this with some buttermilk or some lime juice to ease out the heaviness in the stomach.
So go ahead and make these delcious Indian breads and call yourself the Aloo Paratha expert after that.
Follow this step-by-step recipe, and let us know how it turns out. If you have an improvisation, do give us feedback on that as well.
Aloo Paratha Recipe - Make the best!
- 2 cups flour
- 1 tablespoon Oil or Ghee
- 1 pinch salt to taste
- 1 cup water To knead the dough
- Main Ingredients
- 2 nos. large potatoes boiled and peeled
- 4-5 nps. Green Chilies finely chopped
- 1/2 teaspoon Ginger grated
- 4-5 nos garlic flakes crushed
- 1 leaves Coriander chopped fine
- 1/2 teaspoon turmeric powder
- 1 pinch salt to taste or as per your preference
- 1 tablespoon oil for shallow frying
How to make:
- Making the Paratha:
- Mix all Paratha dough ingredients except water.
- Add a little at a time and form a soft pliable dough.
- Keep for 30 minutes before using.
- Always keep covered with a moist cloth, and see that the cloth is kept moist.
- One Paratha requires a ping pong ball sized lump of dough.
- For rolling, use dry flour as in Phulka, etc., to roll easier.
- Dust the roti with dry flour now and then.
- For the Aloo stuffing:
- Mash the potatoes.
- Heat a tablespoon of Oil in a heavy pan.
- Add ginger, chili, garlic, stir.
- Add coriander, potatoes and other ingredients.
- Mix well. Roll a thick roti about 4" diameter.
- Place a tablespoon of filling at center.
- Brings the ends to the center from 4 to 5 points.
- Overlap ends so they do not leave an opening. Press gently.
- Dust with dry flour, proceed to roll to 6" diameter.
- Heat a heavy griddle(tava), place paratha on it.
- Allow one side to cook so that it forms golden brown patches.
- Then repeat this process on the other side as well.
- Drizzle some oil and flip.
- Drizzle oil on other side. Sizzle till done.
- Serve hot with tomato ketchup, chutneys or pickle or just plain fresh curds.
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