Aloo Paratha is a quintessential Indian dish known for its delicious blend of spiced mashed potatoes encased in a soft, flaky flatbread. Ideal for breakfast or lunch, this hearty and flavorful paratha combines the comforting essence of potatoes with aromatic spices, making it a favorite across households.
Ingredients of Aloo Paratha
- For the Dough:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 2 tablespoons ghee or oil
- 3/4 cup warm water (adjust as needed)
- For the Filling:
- 2 large potatoes, peeled and boiled
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 2 tablespoons finely chopped cilantro
- 1 small onion, finely chopped (optional)
- Salt to taste
- 1 green chili, finely chopped (optional)
- For Cooking:
- Ghee or oil for frying
Steps
1. Preparing the Dough: In a large mixing bowl, combine the whole wheat flour and salt. Add ghee or oil and mix until the mixture resembles coarse crumbs. Gradually add warm water, kneading to form a soft and smooth dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. Preparing the Filling: While the dough is resting, prepare the filling. Mash the boiled potatoes in a large bowl. In a pan, heat a little oil and add cumin seeds and mustard seeds. Once they start to sizzle, add the mashed potatoes. Mix in the garam masala, turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine all the spices. Add chopped cilantro, onions, and green chili (if using). Mix thoroughly and set aside to cool.
3. Assembling the Parathas: Divide the dough into equal-sized balls. Take one dough ball and roll it out into a small circle on a floured surface. Place a generous spoonful of the potato filling in the center. Carefully fold the edges of the dough over the filling to seal it, forming a stuffed ball. Gently flatten the stuffed ball and roll it out into a larger circle, being careful not to let the filling ooze out.
4. Cooking the Parathas: Heat a tawa or skillet over medium heat. Place the rolled-out paratha on the hot tawa. Cook for about 1-2 minutes until small bubbles appear. Flip the paratha and cook the other side. Apply ghee or oil on both sides and cook until golden brown and crispy. Repeat with the remaining dough and filling.
Tips for Variations
- Cheesy Aloo Paratha: Add shredded cheese to the potato filling for a cheesy twist.
- Stuffed Paratha: Experiment with other fillings like paneer or mixed vegetables for variety.
- Spicy Version: Increase the amount of green chilies or add a pinch of red pepper flakes for extra heat.
- Herbal Touch: Incorporate finely chopped mint or fenugreek leaves into the filling for a fresh flavor.
- Garlic Infusion: Add minced garlic to the potato mixture for a robust taste.
- Whole Wheat Blend: Use a mix of whole wheat flour and all-purpose flour for a softer texture.
- Low-Calorie Option: Use less ghee or opt for a non-stick pan to reduce fat content.
Macros
- Calories: 250
- Protein: 5g
- Carbohydrates: 35g
- Fat: 10g
- Fiber: 5g
Frequently Asked Questions for Aloo Paratha
1. Can I prepare the filling in advance? Yes, the potato filling can be made ahead of time and stored in the refrigerator for up to 3 days.
2. How do I keep the parathas soft? To keep the parathas soft, avoid overcooking them and store them in a covered container lined with a kitchen towel.
3. Can I freeze the Aloo Parathas? Yes, you can freeze cooked parathas. Place them between parchment paper and store them in an airtight container. Reheat on a tawa or skillet when ready to serve.
4. What can I serve with Aloo Paratha? Aloo Paratha pairs wonderfully with yogurt, pickle, butter, or even a simple curry. You can also enjoy it with a side salad.
Flaky and Flavorful Aloo Paratha: A Classic Indian Delight
Ingredients
For the Dough:
- 2 cups whole wheat flour
- ½ teaspoon salt
- 2 tablespoons ghee or oil
- ¾ cup warm water adjust as needed
For the Filling:
- 2 large potatoes peeled and boiled
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- 2 tablespoons finely chopped cilantro
- 1 small onion finely chopped (optional)
- Salt to taste
- 1 green chili finely chopped (optional)
For Cooking:
- Ghee or oil for frying
Instructions
- Combine whole wheat flour and salt in a bowl. Mix in ghee or oil until crumbly, then gradually add warm water to form a smooth dough. Let it rest covered for 30 minutes.
- Mash boiled potatoes, then heat oil in a pan and add cumin and mustard seeds. Once sizzling, add the potatoes along with garam masala, turmeric, chili powder, coriander powder, and salt. Mix well and add cilantro, onions, and green chili if desired. Cool the mixture.
- Divide the dough into balls. Roll out each ball, place a spoonful of filling in the center, seal the edges, and flatten. Roll out again into a larger circle.
- Cook on a medium-hot tawa, flipping and applying ghee or oil until golden and crispy. Repeat with the remaining dough and filling.