Best 3 Aloo Paratha Recipes

**Aloo Paratha: A Scrumptious Indian Flatbread Stuffed with Spiced Potatoes**

Aloo paratha, a beloved dish in Indian cuisine, is a delectable flatbread filled with a flavorful potato stuffing. This popular breakfast and lunch item is a perfect blend of crispy, flaky layers of dough enveloping a savory mixture of spiced potatoes. Originating from the vibrant state of Punjab, aloo paratha has become a staple in many households across the country and is often served with dollops of tangy yogurt, tangy pickles, and a side of flavorful chutney. This versatile dish can be enjoyed on its own or paired with curries or stews for a hearty meal.

**Variations of Aloo Paratha:**

1. **Classic Aloo Paratha:** This traditional recipe features a simple filling of boiled potatoes mashed with aromatic spices like cumin, coriander, and chili powder.

2. **Gobhi Paratha:** A delightful variation that combines potatoes with grated cauliflower, resulting in a crunchy and flavorful filling.

3. **Mooli Paratha:** This unique paratha incorporates grated radish into the potato stuffing, adding a peppery kick and extra crunch.

4. **Paneer Paratha:** For a protein-packed option, paneer (Indian cottage cheese) is added to the potato filling, creating a creamy and rich flavor.

5. **Methi Paratha:** This aromatic paratha includes fresh fenugreek leaves along with potatoes, offering a distinct earthy flavor.

**Tips for Making Perfect Aloo Paratha:**

1. **Use the Right Flour:** Choose high-quality whole wheat flour or all-purpose flour for the best texture.

2. **Perfect Dough:** Knead the dough until it's smooth and elastic to ensure soft and flaky parathas.

3. **Seasoning the Potatoes:** Don't skimp on the spices. Generously season the potato filling to elevate the flavors.

4. **Rolling and Stuffing:** Roll out the dough thinly and evenly, and stuff it with a generous amount of potato filling.

5. **Cooking:** Cook the parathas on a hot griddle, flipping them frequently for even cooking and golden-brown spots.

6. **Ghee or Butter:** Brush the parathas with ghee or butter while cooking to enhance their taste and crispiness.

7. **Serving Suggestions:** Serve aloo paratha hot with yogurt, pickles, chutney, or your favorite curry for a complete meal.

Check out the recipes below so you can choose the best recipe for yourself!

ALOO PARATHA

Aloo Paratha image

This is a traditional Indian aloo paratha that is very popular for every age group. It's a heavenly dish to serve on a rainy day. It's an easy recipe and a definite group pleaser. Garnish each paratha with a thin slice of butter and serve with plain yogurt.

Provided by Aavi1325

Categories Bread Quick Bread Recipes

Time 1h25m

Yield 6

Number Of Ingredients 10

Ingredients

3 medium potatoes, peeled and cubed
4 teaspoons vegetable oil, divided, or as needed
¼ teaspoon cumin seeds
2 peppers green chile peppers, minced
6 leaf (blank)s fresh curry leaves
½ teaspoon minced fresh ginger
1 pinch ground turmeric, or to taste
salt to taste
5 cups whole wheat flour, divided
1 ¼ cups water

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat.
Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.
Transfer potatoes to a bowl and allow to cool, about 15 minutes.
Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls.
Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour.
Roll each dough to a thin, circular shape and set a few inches apart on parchment paper.
Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.

Nutrition Facts : Calories 456.8 calories, Carbohydrate 93 g, Fat 5.1 g, Fiber 14.8 g, Protein 16.3 g, SaturatedFat 0.8 g, Sodium 14.2 mg, Sugar 2 g

ALOO PARATHA (INDIAN POTATO-STUFFED FLATBREADS)

Aloo Paratha (Indian Potato-Stuffed Flatbreads) image

This Indian-styled stovetop bread is a wonderful addition to any meal. However, it has been my humble experience that it goes fantastically with Chef Dave's Roasted Eggplant Soup!

Provided by skat5762

Categories Breads

Time 1h30m

Yield 6-12 serving(s)

Number Of Ingredients 12

Ingredients

3 -4 medium potatoes
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 teaspoons cumin
1 teaspoon sea salt
3 tablespoons olive oil
1 cup water
cayenne
salt
fresh ground pepper, to taste
1 tablespoon freshly squeezed citrus juice (, I use grapefruit, but lemon works like a charm)
kalamata olive, chopped,to taste

Steps:

Boil potatoes in salted water to cover, until tender.
While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.
Add 2 tablespoons of oil, then water.
Mix until this becomes a defined (albeit sticky) ball of dough.
Remove and knead until smooth, adding flour or water as necessary.
Cover dough with plastic wrap and set aside while preparing potatoes.
When potatoes are finished (tender), remove, drain and mash them with cayenne, salt, pepper, citrus juice, olives and 1 tablespoon of oil.
Taste and adjust seasonings as necessary.
On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.
Roll each piece into about 4-inch round.
Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.
Pinch dough closed and press down to distribute filling evenly.
Heat a large cast iron pan over medium-high heat for 2-3 minutes.
Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).
Cook each bread for about 3 minutes per side, until brown spots appear.
Repeat until all are done.
Serve hot or room temperature.

ALOO PARATHA

Aloo Paratha image

Aloo Paratha (Potato paratha) is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India.Aloo (potato) stuffed Parathas are basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Usually butter or chutney is served with Aloo Paratha and in rural parts of northern and western India

Provided by Aparna Anurag

Categories Breakfast

Time 1h15m

Yield 10-15 parathas, 2-3 serving(s)

Number Of Ingredients 13

Ingredients

2 cups flour
1/2 cup water (Use more as needed)
1 pinch salt
1 tablespoon oil
2 medium potatoes
1/4 teaspoon salt
1/2 teaspoon mustard seeds (Rai)
1 onion, chopped
1 teaspoon turmeric powder
2 chopped green chili peppers
2 tablespoons chopped cilantro (green coriander)
1/4 cup flour, for rolling
2 tablespoons oil, to cook

Steps:

1. Dough.
2. Mix flour, salt ,oil and water together to make soft dough .
3. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
4. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least 1hour.
5. Filling.
6. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
7. Once tender, remove them from the water and let them cool down.
8. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
9. Take skillet put oil let it warm than add mustard seeds,onions,turmeric powder,chopped green chili,salt fry all of them than add mashed potatoes to it .Fry it for 5 min ,garnish with chopped coriander leaves.
10. Making paratha.
11. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
12. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to.
13. make a ball. Proceed to make all six balls.
14. Let them settle for 3 to 4 minutes before rolling them.
15. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
16. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
17. Place the paratha over the skillet. After a few seconds you will see the.
18. paratha change color and puff in different places.
19. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
20. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
21. Serve hot aloo parathas with chutney,sauce,raitha -- of your choice.

Nutrition Facts : Calories 902.9, Fat 22.4, SaturatedFat 3, Sodium 391.9, Carbohydrate 154.8, Fiber 10.4, Sugar 6.8, Protein 20.6

Tips:

Use a well-seasoned cast iron skillet or flat griddle for the best results. A seasoned pan will help prevent the parathas from sticking and will give them a nice even cook.
Make sure the dough is well-rested before rolling it out. This will help the parathas be more tender and flaky.
Roll out the dough thinly, about 1/8-inch thick. This will help the parathas cook evenly and prevent them from becoming doughy.
Don't overcrowd the pan when cooking the parathas. Cook them in batches if necessary.
Cook the parathas over medium heat. This will help them cook evenly without burning.
Flip the parathas frequently while cooking. This will help them cook evenly and prevent them from sticking to the pan.
Serve the parathas hot with your favorite toppings. Some popular toppings include butter, yogurt, chutney, and pickles.

Conclusion:

Aloo paratha is a delicious and versatile flatbread that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover mashed potatoes and is also a good source of carbohydrates, protein, and fiber. With a little practice, you can make aloo parathas that are light, flaky, and bursting with flavor.