Best 3 Aloo Paratha Potato Stuffed Tortilla Recipes

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Embark on a culinary journey to explore the delectable Aloo Paratha, a beloved Indian flatbread stuffed with spiced potatoes. This iconic dish, also fondly referred to as Potato Paratha or Aloo ka Paratha, is a staple in many Indian households and is a testament to the country's rich culinary heritage. Its versatility makes it a perfect accompaniment to a variety of meals, be it a hearty breakfast, a light lunch, or a satisfying dinner. With its crispy exterior and soft, flavorful interior, Aloo Paratha is a symphony of textures and tastes that will tantalize your taste buds. Get ready to delve into the secrets of making this culinary masterpiece with our carefully curated collection of Aloo Paratha recipes.

Our culinary guide will take you through various renditions of this classic dish, ensuring there's something for every palate. From the traditional North Indian Aloo Paratha to the flavorful Gujarati Oondhiyu Paratha and the unique Punjabi Gobhi Paratha, each recipe promises a unique taste experience. We'll also explore creative variations like the delectable Moong Dal Paratha and the wholesome Methi Paratha, offering a delightful twist to this beloved dish. Whether you're a seasoned cook or just starting your culinary adventures, our easy-to-follow instructions and helpful tips will guide you through the process, ensuring perfect results every time.

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

ALOO PARATHA (POTATO STUFFED TORTILLA)



Aloo Paratha (potato stuffed tortilla) image

Parathas are a staple breakfast for North Indians. They cannot do without that. It can be prepared plain or with different combinations of vegetables. Aloo paratha among those are most common which again can be prepared with various masala mix etc. I have provided a simple Aloo paratha recipe that is easy to prepare and tasty too...

Provided by Ruma Chak

Categories     Other Breads

Time 25m

Number Of Ingredients 8

2 c flour, refined
1 c boiled and mashed potato
2 Tbsp butter, melted
1 Tbsp black pepper powder
6 Tbsp oil
salt to taste
warm water as per requirement
1/2 tsp baking powder

Steps:

  • 1. for the stuffing, mix together mashed potato, salt to taste, butter and pepper and make a somooth filling.
  • 2. Now, mix together flour, 2 TBSP oil, 1/2 tsp salt and a pinch of soda or 1/2 tsp baking powder. Once mixed, add water little by little, knead and make a soft dough.
  • 3. Divide the dough in 7/8 portions. Take each portion and flatten to some extent to add the potato filling (about 1 full tsp). Pls see the image.
  • 4. close all corners properly with the filling and roll out with a rolling pin.
  • 5. Fry the paratha in a skillet with just about one tsp oil in each sid in a medium flame. Serve with butter cube. You may have with greek yogurt as well.

STUFFED PARATHA



Stuffed paratha image

Try making stuffed paratha, a popular Punjabi breakfast or afternoon snack. These have a potato filling, but we also have tips for other great fillings

Provided by Vivek Singh

Categories     Breakfast

Time 1h

Number Of Ingredients 14

550g chapatti flour, plus extra for dusting
25ml vegetable oil
3 tbsp ghee
550g Desiree potatoes, boiled, cooled, peeled and finely grated
5 green chillies, finely chopped
2.5cm piece of ginger, peeled and finely chopped
50g coriander, finely chopped
1 red onion, finely chopped
1 ½ tsp carom seeds
1 ½ tsp chilli powder
200ml Greek yogurt
1 tsp sugar
1 tsp crushed cumin seeds
50g cold salted butter, to serve

Steps:

  • Mix together the flour, 1 tsp salt, the oil and 225ml water to make a stiff dough. Leave to rest for 15 mins. Meanwhile, make your potato filling by mixing all the ingredients together with 1½ tsp salt in a bowl. Divide the dough into 12 equal portions and do the same with the filling.
  • Take a ball of dough, make an indent in the centre with your thumb and keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of a ball of the filling. The edge around the cavity of dough should be slightly thinner than the rest of it. Sit the ball of stuffing in the cavity and bring the dough together around the filling to cover it. Do not leave any cracks or the stuffing will spill out when you roll the parathas.
  • Lightly dust the parathas with flour, gently flatten, then roll out into a circle, roughly 20cm in diameter.
  • Heat a heavy-based frying pan over a medium-low heat and add a rolled-out paratha. Cook dry for about 2-3 mins on one side, then flip over and cook the other side for another 2-3 minutes. When both sides become dry and start to colour, brush with a little ghee to get an even colouring and transfer to a foil-lined plate. While this first paratha is cooking, prepare the next one, and so on. Keep the pile of parathas warm by loosely wrapping in foil.
  • Mix the Greek yogurt with 1 tsp salt, 1 tsp sugar, the crushed cumin seeds and a splash of water to loosen slightly. Serve with the parathas, alongside an Indian pickle of your choice. Or, simply enjoy with cold salted butter.

Nutrition Facts : Calories 461 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 2.07 milligram of sodium

ALOO PARATHA RECIPE | POTATO STUFFED PARATHA



Aloo Paratha Recipe | Potato Stuffed Paratha image

These stuffed parathas are made with spiced potato filling. Known as aloo paratha, these flatbreads are simply delicious and make a great meal. Serve them topped with butter alongside plain yogurt or pickle.

Provided by Swasthi

Categories     Breakfast

Time 45m

Number Of Ingredients 17

2 cups whole wheat flour ((240 grams) (atta))
¼ teaspoon salt
1 tablespoon oil ((optional, refer notes))
water (as needed for kneading (I used ¾ cup + 2 tbsps))
350 grams potatoes ((3 medium potatoes))
1 green chilli (chopped (optional))
¾ teaspoon grated ginger ((or ¼ tsp ginger powder))
2 tablespoons coriander leaves ((very fine chopped))
½ teaspoon salt ((adjust to taste))
½ to ¾ teaspoon garam masala ((adjust to taste))
½ teaspoon kashmiri red chilli powder ((adjust to taste))
¾ to 1 teaspoon coriander powder
½ teaspoon chaat masala ((or 1 tbsp lemon juice or ½ tsp amchur))
1 teaspoon kasuri methi ((dried fenugreek leaves))
¼ teaspoon ajwain ((carom seeds) (optional))
½ teaspoon fennel seeds powder ((saunf powder) (optional))
4 tablespoons ghee ((use as per preference))

Steps:

  • Boil potatoes just until fork tender without making them mushy. To pressure cook in traditional cooker, cook for 3 to 4 whistles depending on the size of potatoes. In instant pot I pressure cooked for 5 mins since I used medium sized potatoes.
  • While the potatoes boil, make the dough. Add flour,oil and salt to a bowl. Pour half cup water and begin to mix to form a dough. Pour more water as needed and make a soft yet non-sticky dough.
  • Knead it well until soft & pliable. If you press down the dough with your finger, it should dent easily meaning it is soft enough. Cover and rest until the filling is ready.
  • When the potatoes are done, cool them slightly and peel while still warm. Ensure your boiled potatoes are not mushy or soggy.
  • Grate or mash them well until no bits of potatoes remain. Using your fingers break any chunks of potatoes left in the mash otherwise they will tear the parathas. Also do not over mash it as the potatoes will turn pasty and sticky.
  • Add ginger, green chilies, coriander leaves, salt, red chilli powder, garam masala, coriander powder, kasuri methi and chaat masala. Crush the kasuri methi before adding.
  • Optional: Also add the optional ingredients - ajwain and fennel powder.
  • Mix all of the ingredients gently and taste test it. Add more salt or spices as per your taste.
  • Divide the aloo stuffing to 8 parts. Also divide the dough to 8 parts. Keep the dough covered.
  • Roll a dough ball in your palms to smooth. Lightly sprinkle some flour on the rolling area. Flatten the dough ball and dip it in some flour.
  • Method 1- Dust off the excess & roll it to a 4 inch disc or roti. Place a portion of aloo stuffing in the center. Gently bring the sides of the roti up shaping like a cup. Repeat the steps of pushing the stuffing inside with your finger and bringing the dough up until the edges come over the stuffing. (Refer video).
  • If the stuffing is sticky, dip your fingers in flour. Bring the edges together over the stuffing and join them to seal carefully. (Refer step-by-step photo or video).
  • Method 2 - Roll a 5 inch roti and place the stuffing in the center, hold the edges and make small pleats. Bring all of them on top and join them together to seal the stuffing. Remove the excess dough on top.
  • Dip the stuffed ball in flour and flatten it gently to spread the stuffing evenly. This ensures the stuffing does not come out at all. Dust off the excess.
  • Sprinkle some flour on the rolling area .
  • Place the paratha disc on the rolling area with the sealed side down. Begin to roll evenly all over without putting pressure.
  • Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently apply some flour to seal it.
  • Roll the aloo paratha as thin or thick you like without tearing them. I roll mine to 8 to 9 inches.
  • Transfer the rolled ones to a dry area. Once you are done with 3 you can begin to fry them.
  • Method 3 - With this method, you will be able to make only 6 large parathas. So divide the dough to 12 and stuffing to 6 parts. Roll 2 rotis of 6 inches each. Spread the aloo mixture on one of the roti. Wet the edges with little water. Place the other roti on top of it. Press down gently on the sides to seal both the rotis. Then sprinkle flour and roll it evenly as thin as you want.
  • Heat a pan or griddle to cook the aloo parathas. The griddle should be hot enough otherwise the parathas will turn hard,
  • When the pan is hot, gently transfer a rolled aloo paratha to it.
  • With in 2 to 3 mins, you will see bubbles over it. Then flip it to the other side and cook.
  • You will see the aloo paratha puffs and cooks well. Drizzle ghee or oil all over and flip it to the other side and cook.
  • Smear some ghee on this side as well and press down the edges to cook thoroughly.
  • Soon you will see golden to light brown spots on the aloo parathas. Remove to a plate and stack them. This keeps them soft.
  • Top aloo paratha with some butter and serve with pickle or yogurt.

Nutrition Facts : Calories 189 kcal, Carbohydrate 22 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 239 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

Tips:

  • To make the perfect aloo parathas, use a high-quality, fine-grained flour like maida or all- PURPOSE flour.
  • The dough should be soft and pliable, not too dry or too wet. If the dough is too dry, it will be difficult to roll out. If the dough is too wet, it will be difficult to handle and will tear easily.
  • Use a well-seasoned cast iron skillet or tawa to cook the parathas. A well-seasoned skillet will help prevent the parathas from sticking.
  • Cook the parathas over medium heat. If the heat is too high, the parathas will burn before they are cooked through. If the heat is too low, the parathas will take too long to cook and will be dry.
  • Flip the parathas frequently to ensure that they cook evenly.
  • Serve the aloo parathas hot with your favorite chutney, pickles, or yogurt.

Conclusion:

Aloo parathas are a delicious and easy-to-make Indian flatbread that can be enjoyed for breakfast, lunch, or dinner. They are perfect for a quick and easy meal, or as a side dish with a larger meal. Aloo parathas are also a great way to use up leftover mashed potatoes. With a little practice, you can make aloo parathas that are light, fluffy, and perfectly cooked. So next time you're looking for a delicious and easy-to-make Indian flatbread, give aloo parathas a try!

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