Home Made Aloo (Potato) Paratha Recipe: Aloo paratha is the recipe of Punjab and North India. The breakfast with Aloo Paratha is considered to be the best with chutney and butter in the cold days. In the evening meal, potato parathas are taste very good with green coriander chutney and raita.
Servings: 8 Parathas
For Potato Stuffing:
- 3-4 Medium boiled and mashed Aloo/Potatoes.
- 1 finely chopped onion (optional).
- 1-2 finely chopped green chilly.
- ¼ teaspoon red chili powder.
- ¾-1 teaspoon dry mango powder.
- ¼ teaspoon black salt.
- ¼ teaspoon garam masala.
- ½ teaspoon coriander powder.
- 1 teaspoon desi ghee (optional).
- 4-5 teaspoon finely chopped fresh coriander.
- Salt as per your taste
For Making Ata (Whole Wheat Flour) Dough:
- 2 cup Ata (whole wheat flour).
- Salt ½ teaspoon or as per your taste.
- 2 teaspoon oil or ghee (optional).
- Water for kneading the dough.
For Making Aloo Paratha:
- ½ cup whole wheat flour (for rolling and dusting)
- Oil for frying paratha
For Aloo (Potato) Stuffing:
- First of all, to boil the potatoes, take a pressure cooker and put the washed potatoes in the cooker and add some water into it and close the lid of pressure cooker.
- Place the pressure cooker on the gas on high flame until the first whistle come, and then turn the gas nob on low flame for next 4 whistles. Sometimes potatoes don’t get boiled in 4-5 whistles, it depends on the size and quality of the potatoes. Then you can take some more whistles.
- Now let the potatoes cool down. After that peel and then mash them properly.
- Now add all the ingredients mentioned above under potato stuffing section. And mix well.
- Now your stuffing is ready.
For Making Dough:
- Take another large bowl, and take Ata (whole wheat flour) in the pan.
- Now add salt and desi-ghee/oil (it helps to make the dough smooth) if you want. Don’t add ghee/oil if you are diet conscious.
- Now add water slowly and knead the mixture into a smooth and soft texture. The consistency of the dough and potatoes mixture should be same; otherwise, potato mixture will be coming out while rolling.
- Now cover the dough and keep aside for 15 min.
- Your Dough is ready for making paratha.
Rolling and Stuffing Aloo (potato) Parathas:
- Pinch a ball of dough similar to the medium size of a lemon. Roll and flatten it, then dust it with some flour and start rolling it in a circle. Make a small circle of 5 inches.
- In the center of the dough apply a drop of oil, and then place the potato stuffing in the center. Now pull up the edges of the rolled dough by wrapping the potato filling and make a round ball.
- Now repeat the dusting and rolling process until you get the desired size of paratha.
- Heat an iron pan on the medium to high flame. When pan gets hot then sprinkle some oil on it and then place the rolled paratha on the pan.
- When you notice paratha changes its color and slightly puff up and check golden spots can be seen on the tava side, then flip the paratha and then apply some oil evenly on it, then again flip the paratha and again apply some oil on the other side in the same way.
- Now press the paratha with a spatula by flipping both the side and making sure the paratha is golden brown on both the side.
- Now paratha is ready and you can serve it with salted butter or white butter along with some pickle & chutney.