Embark on a culinary journey to North India and discover the delectable Aloo Paratha, a classic flatbread stuffed with a savory potato filling. This beloved dish, also known as Aloo Ka Paratha, is an integral part of Indian cuisine, enjoyed for its comforting flavors and versatility. Our carefully curated selection of recipes offers diverse variations to cater to every palate. From the traditional Punjabi Aloo Paratha to the unique Goan Batata Paratha, each recipe promises a unique taste experience. Whether you prefer them crispy or soft, spicy or mild, we have a recipe that will satisfy your cravings. Get ready to tantalize your taste buds and embark on a culinary adventure with our comprehensive guide to Aloo Parathas.
Here are our top 3 tried and tested recipes!
ALOO PARATHA RECIPE | POTATO STUFFED PARATHA
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
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
ALOO PARATHA (INDIAN POTATO-STUFFED FLATBREADS)
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
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 PARATHAS (POTATO-STUFFED INDIAN FLATBREADS)
from "my diverse kitchen" - http://www.mydiversekitchen.com/2010/02/aloo-parathas-indian-flatbreads-stuffed.html
Provided by ellie3763
Categories Breads
Time 50m
Yield 12 parathas, 12 serving(s)
Number Of Ingredients 17
Steps:
- Peel and cook the potatoes till they're very soft. Mash them very well so there are no lumps left and it is smooth.
- Heat the oil in a pan and add the ginger, garlic pastes and chopped onion. Sauté everything till the onions soft and translucent. Add the spice powders and sauté, over medium heat, for a minute. Then add the green chillies, potatoes, salt and chopped coriander. Mix everything well and then take off the heat.
- Allow the mixture to cool and divide it into 12 equal portions. Roll the portions into balls.
- Put the whole wheat flour, salt and oil in a deep bowl and whisk together. Add the water about a 1/4 cup at a time and knead until your dough is soft (but not sticky) and elastic. Divide the dough into 12 equal portions and roll each into a ball.
- Take one ball of dough and roll it out into a 3" circle lightly dusting with whole wheat flour if necessary. Place a ball of mashed potato in the centre of the dough circle. Bring up the sides of the dough circle around the potato ball and enclose it completely, pinching the dough on top. Flatten it slightly, dust lightly with whole wheat flour, and roll out into a 1/4 "thick circle. Make sure that the filling doesn't come out while rolling. Use the rolling pin lightly when rolling the paratha out.
- Cook the paratha on a hot tawa/ skillet over medium heat till light brown spots appear on one side. Cook similarly on the other side. Brush lightly with oil and again cook the paratha on both sides till the brown spots deepen a bit. Repeat with remaining dough and potato filling balls.
- Serve hot with fresh thick yogurt (home-made, if possible), thin slices of raw onion and pickles.
Nutrition Facts : Calories 218.4, Fat 2.9, SaturatedFat 0.4, Sodium 12.6, Carbohydrate 44.1, Fiber 6.3, Sugar 2.5, Protein 6.4
Tips:
- In choosing the potatoes for the paratha filling, start with a starchy variety, such as russets or Idaho potatoes.
- After boiling your potatoes, rice them or mash them with a potato ricer or potato masher for a smooth, lump-free filling.
- For the perfect flatbread texture, use a mix of all-purpose flour and whole wheat flour.
- When kneading the dough, add warm water a little at a time to create a soft and pliable dough that's not too sticky.
- For even cooking, roll out the parathas to a uniform thickness.
- Cook the parathas on a hot griddle or skillet over medium heat. This will prevent them from sticking and ensure that they cook evenly.
- Keep the cooked parathas covered with a damp cloth to prevent them from drying out.
- Serve the aloo parathas with your favorite chutney or pickle for a complete and satisfying meal.
Conclusion:
Aloo parathas are not just a delicious treat, but also a versatile dish that can be enjoyed for breakfast, lunch, or dinner, and they go well with various accompaniments. Experiment with different fillings and spices to create unique flavor combinations that suit your taste buds. The tips provided in this article will enable you to consistently make perfect aloo parathas that will impress your family and friends. So, put on your apron and embark on a culinary journey with aloo parathas, a delightful fusion of flavors and textures that will leave you craving for more.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love