Simple Steps to make Aloo Parathas

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.

How to make Aloo Paratha (Potato Stuffed Indian flat bread)

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
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