Aloo Paratha
Aloo Paratha is a classic Indian flatbread stuffed with a flavorful spiced potato filling, creating a perfect balance of crispy and soft textures.Ideal for breakfast, lunch, or dinner, this dish is often served with yogurt, pickles, and chutneys for added flavor.
Equipment
- Rolling Pin: 1 (for rolling the dough)
- Tawa or Griddle: 1 (for cooking the parathas)
- Large Bowl: 1 (for mixing dough)
- Frying Pan: 1 (for preparing the filling)
- Spatula: 1 (for flipping parathas)
- Knife and Cutting Board: 1 (for chopping ingredients)
- Measuring Cups and Spoons: 1 set (for precise measurements)
Ingredients
For the Dough:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- Water as needed, around 1/2 cup
- 1 tablespoon oil or ghee optional
For the Filling:
- 3 medium-sized potatoes boiled and mashed
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt adjust to taste
- Fresh cilantro optional, chopped
Instructions
- Prepare the Dough: In a large bowl, mix the whole wheat flour and salt. Gradually add water, kneading until you achieve a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
- Prepare the Filling: Heat oil in a frying pan. Add cumin seeds and let them splutter. Add turmeric, red chili powder, garam masala, and coriander powder. Stir for 1 minute to release the spices' aromas. Add mashed potatoes and salt, and mix everything thoroughly. Let it cook for another 2-3 minutes. Optionally, stir in fresh chopped cilantro.
- Assemble the Parathas: Divide the dough into equal-sized balls. Roll each ball into a small disc. Place a spoonful of filling in the center, fold the edges over, and pinch to seal. Roll the stuffed dough gently into a flat paratha.
- Cook the Parathas: Heat a tawa or griddle over medium heat. Place the paratha on the tawa and cook until bubbles form on the surface. Flip it, apply oil or ghee on the cooked side, and cook the other side until golden brown and crispy.
- Serve: Remove the paratha from the griddle and serve hot with yogurt, pickles, or chutney.
Notes
- Resting the Dough: Resting the dough is essential for softer parathas. If you’re in a hurry, you can skip this step, but the texture will be slightly different.
- Filling Variations: You can add chopped vegetables (like peas, carrots, or spinach) to the filling to boost the nutritional value.
- Freezing Parathas: To freeze, cook the parathas partially (without oil or ghee), let them cool, then stack with parchment paper between each paratha. Store in an airtight container or zip-lock bag. Reheat on a griddle or in the microwave.
- Ghee or Oil: Using ghee enhances the flavor and texture of the paratha. If you want a healthier option, use minimal ghee or switch to oil.