Aloo Paratha Recipe - Indian Evening Snacks Recipe
The very thought of Aloo Paratha, an unleavened dough crammed with mashed potatoes, makes me drool! A wholesome breakfast dish common in Punjabi households, this easy paratha recipe is nothing but an outcome of love and affection, served with dollops of makkhan.
How to knead the dough for recipe of aloo paratha:
Put whole wheat flour and salt in a large mixing bowl. Add water little at a time and knead the dough till it becomes soft, pliable and smooth in texture.
Put some oil all over the dough and smoothen the dough little bit more. Cover and let it rest for 15 minutes. Meanwhile let’s prepare our stuffing.
Preparation of stuffing for aloo paratha:
Put boiled potatoes in a bowl and mashed it properly. There should not be any lumps or small pieces so that the parathas will not break while rolling. You can also grate the potatoes.
Add all the spice powders- Cumin powder, salt, garam masala, mango powder, red chilly powder, chopped green chily, coriander leaves, red chilly powder and mix until well combined. Potato mixture/stuffing is ready.
Rolling out the dough
After 15 minutes uncovered the dough and put little oil again and give the final knead before rolling to make it smooth.
First method of stuffing:
Take one ball from the dough and roll the ball in the palms of your hands and flatten it.
Dust it lightly with some wheat flour to prevent dough from sticking and start rolling into a 100 mm. (4”) diameter circle just like poori.
Now take the generous amount of potato mixture, roll it in your hands and place it in the center of round roti, keeping about 2 inches space from the sides.
Start pleating the edges of roti and bring it to the center and seal it tightly so that stuffing does not come out while rolling.
Dust with some wheat flour and press it down gently on rolling surface to flatten it.
Now roll out the flatten dough very gently into a circle of 6 -7 inch diameter just like roti or chapati. Do not apply too much of pressure while rolling as the stuffing might come out.
Stuffed paratha is slightly thick so do not roll too much.
Second method of stuffing parathas, especially for beginners.
For one paratha we roll out two chapattis so divide the dough into two parts and roll one part of the dough into 5 inch diameter.
Now take the other part of dough and roll into a 6 inch diameter. Second roti will little big than the first one.
Put the potato stuffing over the big chapatti and spread it evenly.
Place the smaller chapatti over the stuffing and stick it properly by pressing with the fingers.
Fold the excess dough on the lower chapatti and sealed it.
Spread some wheat flour all around on both the sides and roll out the flatten dough very gently into a thick circle.
Cooking the aloo paratha
Heat tawa on medium heat. Once the tawa is sufficient hot place the rolled out stuffed paratha on it.
When the upper surface of the paratha starts changing its colour and you can see the small bubbles appear on the surface flip the paratha to the other side and spread a tsp of oil. Allow it to cook for 15-20seconds until the bottom part turns light brown.
Flip the paratha again and spread oil all around. Cook for 30 seconds and press with the spatula especially the edges as sometimes edges are not cooked. Repeat flip and press process till the brown spots appear on both the sides.
Serve hot Aloo paratha with plain Yogurt, Pickles or chutney. You can also serve aloo paratha with raita of your choice.
Do not add all the water at once as it might make the dough soft and sticky.To make parathas dough should be soft and smooth. Potatoes should be completely cool down before making the stuffing. If you take hot potatoes for stuffing it will become sticky which will be difficult to manage while rolling the parathas. Well made and well roasted aloo parathas will puff up. Don’t be disappoint if its not puff up. If you want to make paratha in the morning but do not have so much of time then you can make the potato stuffing in previous night and store in air tight container and refrigerate it.