Aloo Paratha is a popular Indian dish of layered grated potatoes with yeast-leavened flatbreads. Making Aloo Paratha at home can be a daunting task for some, so it’s best to have the recipe handy. A delicious and nutritious dish, Aloo Paratha tastes great with a side of green chutney or yogurt. This dish is perfect for breakfast or brunch and can be easily made gluten-free by replacing wheat flour with cornflour. Here are some tips on how to make this tasty dish at home!
You’ll need to make the potato stuffing before you start preparing the delicious stuffed parathas. Boiling or steaming the potatoes, then mashing them, is a common step in preparing potatoes. They are spiced and herb-mixed with the mashed potatoes. So, let’s start to make the Aloo Paratha Recipe.
Table of Contents
What cookwares are required for making Aloo Paratha?
What ingredients are required to make aloo paratha?
For the dough
- 2 cups Whole Wheat Flour
- 1 tsp Salt
- 2 tbsp Gram Flour
- 1/2 tsp Carom Seeds (Ajwain)
- 2 tbsp Ghee
- Water as required
- 2 tsp Cooking Oil
For the filling
- 2 large Boiled Potato (grated)
- 1 inch Ginger (grated)
- 2-3 nos Green Chillies (finely chopped)
- 1 tbsp Fresh Coriander Leaves
- Salt as per taste
- 1/2 tsp Coriander Powder
- 1 tsp Chilli Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Fennel Seeds
- 1 tsp Garam Masala
- 1/4 tsp Amchur Powder
- Ghee for roasting
- Butter cube for garnish
- Yogurt to serve
- Pickle to serve
What instructions are required to make delicious Aloo Paratha?
For the dough
- Add whole wheat flour, gram flour, and ghee to a bowl. Mix well and form a crumb-like mixture.
- Add water as required and knead a soft dough. Cover with a muslin cloth and set aside for 20 minutes or till in use.
- Add oil to the dough and knead a little till it’s absorbed.
For the filling
- Add boiled potatoes, onion, green chili, fresh coriander, salt, coriander powder, chili powder, cumin powder, garam masala, fennel seeds, and amchur powder. Mix well
- Divide the prepared dough into equal portions, and form small lemon-sized balls.
- Roll them into a flat disc with a rolling pin and add the prepared stuffing to the center.
- Roll into a potli, remove the excess dough, and roll back into a disc.
- Heat a Tawa, add the prepared paratha, and roast on both sides for 30 seconds each, flip over and brush with ghee, flip over and roast till brown spots appear.
- Garnish with cubes of butter and serve hot with yogurt and pickle.