Aloo paratha is a traditional Punjabi cuisine commonly eaten for breakfasts and they are usually in the form of pancakes made using whole wheat flour. Parathas is a staple Punjabi food and they are usually made using various vegetables like mooli, carrot, beetroot, cabbage, gobi, methi etc...
About the recipe
These are stuffed parathas but paratha can be made plain without any veggies... Parathas have layers to them and they can be eaten with a vegetable side dish or just chutneys made out of vegetables too.
Other paratha recipes to be enjoyed from the blog are methi paratha, egg paratha, beetroot paratha.
They are served by applying ghee all over the parathas and the side dish that is preferred for parathas is curd/raita/yogurt.
They are commonly called by the name aloo ka paratha or potato paratha. Paratha is usually made by stuffing vegetables mixture into the dough.
Dough is mainly made using wheat flour and any cooked vegetable mixture is stuffed inside the dough. The dough is sealed well and made into a round chapati shaped paratha.
The paratha is then cooked well on both sides by applying ghee/oil/butter.
Making of the stuffing
Here, in this post I have made aloo paratha by boiling the potatoes, peeling them and making the potato filling by adding few basic spices into it.
The spices that need to be added are not compulsory and altered according to our choice and preference. Here I have used very minimal spices and made it very light and tasty.
The parathas are very popular all across punjab. They can also be served using pickles too. Here I have also shown a video procedure to make them and also in detail with written steps.
Below in the video I have shown two methods of making parathas where I have sealed the potato stuffed paratha in two ways and any method can be followed to make them.
Both the methods are easy if instructions are followed carefully and still have queries do not hesitate to comment below in the comment box.
Side dish
This goes well with raita usually and any curry too can be made as a side dish to the parathas but generally, they are served with raita, onion rings and lemon.
Stuffing and rolling technique
Normally one of the common methods of making any paratha is that the stuffing is done in inside a dough ball by flattening it a bit, sealing the stuffed dough ball and then rolling the paratha carefully and then roasting it on a gridle.
Another method is done by rolling out two separate parathas, spreading the potato stuffing on paratha and then placing another paratha over the stuffed paratha and sealing all the sides and edges well and evenly pressing it like a roti.
Both the methods are shown in the video and both techniques are easy to follow.
Step by step procedure
- In a bowl, mash the boiled and peeled potatoes.
- Into it, add salt, red chilli powder, black peppercorn powder, finely chopped green chillies, chopped coriander leaves. Also, add lemon juice to it.
- mix the whole mixture well with all the ingredients.
- Place the filling aside.
How to make dough for paratha
- In a mixing bowl, add whole wheat flour. Add salt to taste, add oil, mix up well.
- Add water gradually, mix and knead into a soft pliable dough.
- The dough should be soft.
- Cover and Rest the dough aside for 20-30 minutes.
Method 1 for making paratha
- Take a small portion of the dough, make a round ball.
- Thin all the sides of the edges of the dough ball. Press the dough ball at the centre.
- Fill with the potato stuffing(1 tablespoon) at the centre.
- Gather all the edges and bring the edges at the centre and seal.
- Dust some flour on the rolling board. Place the dough ball and flatten the dough into a round circular disc very carefully.
- Heat the Tawa. Place the paratha on the Tawa. Cook the bottom side.
- Flip it, cook for few seconds.
- apply oil all over the paratha as it is cooking.
- Flip again and apply oil on the other side too.
- Make sure both sides of the paratha are done well and both sides have a good amount of oil or ghee or butter applied. When done take it out and serve hot.
Check out the video for the second technique of making the paratha.
Video
Recipe
aloo paratha recipe | punjabi aloo paratha
Ingredients
To make potato filling:
- 4 potatoes boiled and peeled
- salt to taste
- 1 teaspoon red chilli powder
- ½ teaspoon black pepper corn powder
- 2 finely chopped green chillies
- 3 tablespoon chopped coriander leaves
- ½ lemon extracted juice
To make the dough:
- 2 ½ cups whole wheat flour
- salt as per taste
- 1 tablespoon oil
- water to knead the dough
other ingredients:
- oil/butter/ghee for applying over the parathas
Instructions
Making of potato filling:
- In a bowl, mash the boiled and peeled potatoes.
- Into it, add salt, red chilli powder, black pepper corn powder, finely chopped green chillies, chopped coriander leaves.
- Add lemon juice into it, mix the whole mixture well with all the ingredients.
- Place the filling aside.
How to make dough for paratha:
- In a mixing bowl, add whole wheat flour.
- Add salt to taste, add oil, mix up well.
- Add water gradually, mix and knead into a soft pliable dough.
- Rest the dough aside for 20-30 minutes.
Method 1 for making paratha:
- Take a small portion of the dough, make a round ball.
- Thin all the sides of the edges of the dough ball.
- Press the dough ball at the centre.
- Fill with the potato stuffing(1 tablespoon) at the centre.
- Gather all the edges and bring the edges at the centre and seal.
- Dust some flour on the rolling board.
- Place the dough ball and flatten the dough into a round circular disc very carefully.
- Heat the tawa.
- Place the paratha on the tawa.
- Cook the bottom side.
- Flip it and apply oil all over the paratha.
- Flip again and apply oil on the other side too.
- Make sure both the sides of the paratha are done well.
- Take the paratha out.
Method 2 for making paratha:
- Take 2 round balls of dough.
- Make 2 chapathis.
- Take one chapathi and place the potato stuffing( 3-4 tablespoon) at the centre.
- Spread the filling all over the chapathi.
- Place the other chapathi over the filling.
- Seal the edges of both the chapathis so that stuffing does not come out.
- Dust some floor on the rolling board, press and flatten the paratha using a rolling pin.
- Heat the tawa.
- Place the paratha and cook the bottom side.
- Flip it and apply oil all over the paratha.
- Flip again and apply oil on the other side too.
- Cook both the sides well.
- Take the paratha out and serve hot with raita or curd.
- Also watch the detailed explanation of making aloo paratha with video above.
Notes
- In this recipe, I have added very few spices.
- Additional spices such as coriander seeds powder, cumin seeds powder, chaat masala powder, garam masala powder, amchur powder/dry mango powder etc... too can be added while making the potato filling.
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