Aloo paratha is flat Indian bread stuffed with spicy potato and peas filling and cooked with butter. A paratha can actually be filled with just about any stuffing, but aloo paratha by far is the most popular stuffed paratha throughout India. The same recipe can be used to make most stuffed parathas.
Traditionally aloo paratha is a breakfast recipe but in our home, we can devour it for breakfast, lunch, dinner and as a snack in-between meals too.
A few days ago we had some friends over for dinner and aloo parantha was the popular request. With so many hungry people waiting for the hot parathas to get off the pan, I could hardly manage to click a picture :-0. But while I was at the first one, I managed to click a few pictures for the steps.
I love the aroma of paratha being cooked in ghee on a hot pan. And when it is filled with spicy potato mash … mmm! a match made in heaven! The aloo paratha doesn’t need much to go with it. It itself is the hero. Most often I serve them with just plain homemade yogurt. You can also add some pickles, or green chutney, or this tangy tomato-onion chutney on the side.
The potato filling can be made in many ways to suit everyone’s taste. In my potato filling, along with boiled potato and spices, I also add some peas and fresh coriander leaves. I like the green colour and taste they add to the parantha. The stuffing is quite universal, you can also use this filling for making sandwiches or stuffed savoury french toasts or inside a samosa or bread roll.
- 2 cups whole wheat flour + some for dusting
- 2 tbsp ghee or oil
- 1 tsp salt
- 1 tsp carom seeds ajwain [optional]
- warm water as required for kneading the dough
- 4 potatoes boiled and grated
- 2 green chillies finely chopped
- ½ cup boiled peas mashed
- ½ cup fresh coriander leaves finely copped
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp dry mango powder (amchoor)
- Salt to taste
- Ghee as required ~6-7 tbsp for cooking the parathas
In a big mixing bowl add the whole wheat flour, salt, ajwain seeds and ghee. Now slowly add in water and knead to a soft dough. Cover with a damp cloth and let the dough rest for about 5 mins.
Mix together all the stuffing ingredients. Check the seasoning and adjust. Divide and make 10 balls from the stuffing.
Knead the dough again for another 5 mins.The dough for the paratha should be soft and smooth. Divide and make 10 balls of about 2-3 inch diameter.
Heat a tawa or flat pan on medium heat.
Take one dough ball, roll it into a small circle. Place one potato filling ball in the centre and fold the rolled dough in to cover the stuffing.
Now dust the dough with some dry flour and roll out again into 6-7” diameter circle.
Place the rolled paratha onto the hot tava and let it cook for about a minute. Flip the paratha, spread some ghee on the party cooked side and flip again. Using a flat spatula press down the paratha till it is cooked well. If you lift it up, you will see brown spots on the aloo paratha.
Spread ghee on the second side, flip and cook this side too.
Serve it hot with some spiced yogurt and pickle or chutney
- It is important that potatoes are properly mashed and there are no big chunks else the paratha will tear while rolling. That is why I grate the boiled potatoes for my stuffing to ensure that there are no chunks.
- I use only whole wheat flour for my paratha, but mostly in restaurants and dhabas, parathas are made with either a mix of whole wheat and all-purpose flour or only all-purpose flour.
- In this recipe, I have used only ghee (clarified butter) to cook the parathas but you can also use oil.