Aloo Paratha/ Potato Stuffed Flat Breads
Aloo paratha is stuffed flatbread shallow fried in purified butter. This is very common item in any North Indian kitchen. Especially Punjab and Uttar Pradesh. This is one of our favorite breakfast item for weekends. This is very filling and delicious. It goes well with tea or plain curd or raita or even any pickle. So try this paratha with raita in your breakfast or in lunch and dinner as main course. This paratha is one of the traditional food from our mother’s kitchen.
If you want to make healthier version, then try my lauki paratha, protein rich soya paratha, paneer paratha, methi paratha, palak paratha, gobi paratha etc and many more option which can be diabetic friendly.
However aloo paratha has topped the list in terms of taste and preparation. Along with potato, add onion and green chillies, finely chopped coriander leaves, crushed garlic.
- Wheat Flour- 1 cup
- Salt as per taste
- Water – As required
- Refined Oil/ Ghee – 6-8 tbsp
- Potatoes- 2 Boiled mashed
- 3 Garlic Pods minced
- Onion – 1 finely chopped
- Coriander– finally chopped
- Green Chilly – 2 chopped
- Coriander Powder – ½ tbsp.
- Red Chilli Powder – ½ tbsp.
- Salt as per taste
- Lemon Juice – 1 tbsp
- Take a mixing bowl. Add mashed potatoes, finely chopped onions, green chilli, coriander leaves, salt, coriander powder, red chilli powder, lemon juice and mix it well thoroughly. Now stuffing is ready to be used.
- You can also prepare the stuffing by shallow frying the mashed potato in oil and onion and other spices. It depends on your taste and choice.
- Mix 1 cup of flour with salt as per taste and one tbsp oil. Add water slowly to make a dough consistency. Knead well and make soft dough and keep aside for 5 mins. After 5 mins make medium to large balls of equal size.
- Then roll out the balls into circle with help of rolling pin and keep them aside on a clean plate.
- Then put the potato stuffing on the centre of rolled circle. Then join the edges of this in the centre and press it again to make a ball. Make sure all edges joined properly in the centre. Else the stuffing will come out.
- Again roll out this to larger circle. Sprinkle dry flour to avoid sticking of dough to the rolling pin.
- Heat a pan on high to medium flame and place the rolled paratha on it.
- When the base is slightly cooked flip it to the other side.
- Add ghee or refined oil on top side. Then again flip it and apply ghee on the other side.
- Flip again once or twice to cook it properly on both sides. It will be golden brown when completely cooked.
- Also check the sides of paratha by pressing the edges with a spatula so that they will be equally cooked.
- Now take out the paratha and serve with extra butter/ makhhan and curd/ raaita/ Prickle.