Just as North Indians love South India’s
idly,
dosa, chutney and
sambar, I love their Aloo Paratha,
Dal Makhani,
palak paneer, bhindi masala, dhoklas, shrikhand etc. Out of interest, I learnt many North Indian dishes from my north Indian friends. Aloo Paratha is one of my favourites. Initially, when I tried aloo paratha, all the stuffing used to come out and my kitchen will become a total mess. Now with practice, I have learnt the art of making delicious parathas which I would like to share with you. My kids love aloo paratha very much. I have given 2 stuffing recipes and you can follow any one which you like. Today we will learn how to make aloo paratha following our step wise pictures.
Aloo Paratha-How to make Aloo Paratha
Prep Time :
15 mins |
Cook Time :
30 Mins |
Yields :
5 parathas Ingredients needed
Whole wheat flour – 1 cup
Salt -1/4 tsp flat
Oil -2 tsp
Wheat flour for dusting
Oil for cooking the parathas
Method #1 For the Stuffing
Potatoes- 1 big or 2 medium size
Green chillies -1-2 finely chopped
Cumin seeds – 1 tsp
Coriander leaves -fistful (finely chopped)
Garam masala or Kitchen king masala – 1/2 tsp
Dry mango powder -1/2 tsp (optional)
Onion – 1 small finely chopped (optional)
Method#2 For the stuffing
The stuffing alone is different in this method. Rest of the procedures are the same.
Oil -2 tsp
Cumin seeds -1 tsp
Fennel seeds -1 tsp (optional)
Onion-1 finely chopped
Green chillies -1-2 finely chopped
Potato- 1 big
Coriander powder -1 tsp
Cumin powder -1/2 tsp
Kitchen king masala powder-1/2 tsp
Chilli powder -1/2 tsp
Dry mango powder -1/2 tsp (optional)
Salt needed
Coriander leaves finely chopped -2 tbsp
Preparation
In a wide bowl, add 1 cup of wheat flour, salt, oil, needed water and prepare a soft, smooth, pliable dough. Grease your hands with a tsp of oil and knead the dough well. Cover and keep it aside for 15-20 minutes. Prepare the dough just as you prepare for roti. For more details, refer my roti recipe. Now our paratha dough is ready.
Preparation of stuffing for method#1
Pressure cook potatoes for 3 whistles or until soft. Peel the skin and mash it well. Add chillies, cumin seeds, garam masala powder, amchur powder/dry mango powder, salt needed, coriander leaves and mix well. Now your stuffing is ready.
Preparation of stuffing for method#2
Pressure cook potatoes for 3 whistles or until soft. Peel the skin and mash it well.
Heat 2 tsp of oil, add cumin seeds, fennel seeds, when it splutters, add finely chopped onions, green chillies and saute until onions turn transperent. Then add the mashed potatoes, coriander powder, cumin powder, kitchen king masala powder or garam masala powder, chilli powder, dry mango powder/amchur powder, salt needed and cook for 2-3 minutes until every thing gets blended well.
Add finely chopped coriander leaves, mix well and leave it to cool.
Method
Divide the dough into 5 equal parts and make balls out of it.
Divide the stuffing into 5 lemon sized balls ( you can use either stuffing-1 or stuffing-2)
Dust a little flour and roll out the dough into a small circle.
Keep a tbsp of stuffing in the center, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.
Dust a little four and roll out the flattened dough with the stuffing into a 6-7″ circle. Do not apply too much pressure as the stuffing might come out.
Heat a tawa and place the rolled out dough.
When you will find small bubbles forming on the surface, spread a tsp of oil and flip it over to the other side.
Spread a little oil on the other side also and cook both sides well until golden brown spots appear.
Tips – After stuffing the potato mixture, spread it into a small circle with your fingers first and then roll it out with the rolling pin. In this way, the paratha will have even potato mixture on the whole paratha rather than in the center alone.
You can season fennel seeds (saunf in Hindi and Sombu in Tamil) along with jeera/cumin seeds for added taste if you like the flavor.
Tips for working women– If you want to prepare aloo paratha for breakfast, you can prepare the stuffing the previous night and store it in an airtight container in the refrigerator. Bring it to room temperature before use.
My opinion -I have tried both the methods several times and both are delicious. Personally I love the second stuffing very much in which the onions are cooked.
Green chutney goes very well with aloo paratha.
More Paratha recipes
Check out my collection of Paratha Recipes
Aloo Paratha with curd If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
View Comments (51)
Thanks for explaining it so well along with pictures :-)
Nice way to learn for beginners..very useful for them...looks very delicious and loved the step by step procedures too ...
lovely step by step presentation dear.....nice clicks ...keep rocking.
aloo partha looks delicious..Nice step by step directions.Very useful..Keep rocking!!
Mmm.. yummy paratha.. looks good!
Yummy paratha... I just love them....
I've never tried them at home but I love to eat (hehehehe); nice instructions with images; very nice!!
Nice step by step clicks,good one
Mmmmm, looks perfect and so delicious!
They look so yummy, can you come in Italy please and make a batch fo me ;-)