Aloo Paratha is a popular Indian unleavened flatbread stuffed with a spiced mashed potato filling. The dough, made from whole wheat flour, is rolled out, filled with a seasoned mixture of mashed potatoes, spices like cumin, chili, and coriander, then cooked on a hot griddle or tawa with ghee or oil until golden and crispy. It’s a versatile and comforting dish enjoyed for breakfast, lunch, or dinner and often accompanied by yogurt, pickles, or a side of chutney. Aloo Paratha’s flavorful and hearty nature makes it a beloved staple in Indian cuisine, loved for its taste and simplicity. Here’s a recipe to make delicious aloo parathas:
Ingredients:
For the Dough:
- 2 cups whole wheat flour (atta)
- Water, as needed
- Salt, to taste
- 1-2 tablespoons oil (optional)
For the Potato Filling:
- 3-4 medium-sized potatoes, boiled, peeled, and mashed
- 1 small onion, finely chopped (optional)
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 teaspoon grated ginger
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin seeds
- Fresh coriander leaves, chopped
- Salt, to taste
- Oil or ghee for cooking
Instructions:
- Start by making the dough. In a mixing bowl, combine the whole wheat flour, a pinch of salt, and water gradually to form a smooth, firm dough. Knead for a few minutes until it’s soft and pliable. Add a bit of oil (optional) and knead again for a minute. Cover the dough and let it rest for at least 15-20 minutes.
- For the potato filling, mix the mashed potatoes with chopped onion (if using), green chilies, grated ginger, red chili powder, garam masala, ground coriander, cumin seeds, chopped coriander leaves, and salt. Ensure the mixture is well combined and seasoned to taste.
- Divide the dough into equal-sized balls, slightly smaller than a tennis ball. Take one ball, dust it with flour, and roll it out into a small circle, about 4-5 inches in diameter.
- Place a portion of the potato filling in the center of the rolled-out dough circle.
- Bring the edges of the dough together and seal the filling inside, then flatten it gently.
- Roll out the filled dough ball into a larger circle, around 7-8 inches in diameter, using a rolling pin. Be gentle to prevent the filling from coming out.
- Heat a tawa (griddle) or a non-stick pan over medium-high heat.
- Place the rolled paratha on the heated tawa. Cook for about a minute, or until you see bubbles forming on the surface.
- Flip the paratha and spread some oil or ghee on the cooked side. Cook for a minute, then flip again and spread oil or ghee on the other side.
- Press down gently with a spatula, ensuring both sides are evenly cooked and golden brown spots appear.
- Once cooked, remove the aloo paratha from the pan and place it on a plate. Repeat the process with the remaining dough balls and filling.
Serve the hot aloo parathas with yogurt, pickle, or any chutney of your choice!
