About aloo paratha recipe
Potatoes, rich in vitamins, minerals, and antioxidants, are a staple food item in every household. But when it comes to making aloo paratha, it is mostly enjoyed for breakfast. The potato is mixed with spices to make a stuffing, which is then filled into dough and fried on a tawa with ghee or oil. You can serve it with yogurt, chutney, raw mango pickle, or raita. Parathas come in many variations, such as onion paratha, cauliflower paratha, and radish paratha. However, aloo paratha is a recipe that is repeatedly made for breakfast. The best part about aloo paratha is that it always tastes fresh, making it easy to pack in kids’ tiffins. Aloo paratha is made and served with love in Punjabi families. But until a piece of Amul butter or white butter is placed on a hot paratha, it doesn’t taste the same. For health-conscious people, the paratha can also be made with less oil or without frying, making it a healthier option. Here, I am sharing a step-by-step photo and recipe for making aloo paratha.
Subtitle
About paratha recipe
How to make aloo paratha
Necessary ingredients for making paratha
Tips & FAQ
ingredients
Flour – 100 grams
Potatoes – 2 boiled
Green chilies – 2 finely chopped
Onion – 1 medium-sized, chopped
Coriander leaves – chopped
Maggi masala (as needed)
Garam masala
Red chili powder
Salt – to taste
Spring onions – chopped
Fresh fenugreek leaves – chopped
How to make aloo paratha
First, wash the potatoes thoroughly with clean water. Now, place the potatoes in a pressure cooker with water and salt, and cook for one whistle. After the whistle, turn off the gas and let the potatoes cool. Once cooled, peel the potatoes.
Meanwhile, knead the flour and set it aside. Mash the potatoes and heat oil in a pan. Once the oil is hot, add fenugreek leaves and sauté them for 2 minutes. Then, add chopped green chilies and sauté for another minute. Now, add the chopped onion and fry well. Add the mashed potatoes, along with all the spices, and cook for 5 minutes. Turn off the gas and let the potato filling cool.
Meanwhile, divide the kneaded dough into small portions. Roll each portion slightly, apply some oil on it, and then stuff it with the prepared potato mixture. After stuffing, form it into a ball again and roll it out into a flat paratha using a rolling pin.
Heat a tawa and add some ghee. Place the paratha on the hot tawa and cook on a high flame. Flip the paratha and apply some oil. Repeat on both sides, ensuring it is cooked well with oil.
Once cooked, remove the paratha from the tawa and place it on a plate. Apply some ghee or butter on top and serve hot with yogurt or chutney. Enjoy your delicious aloo paratha.
Tips
Generally, a lot of oil is used in making aloo paratha, so it is better to make it occasionally rather than daily. You can replace the oil with ghee. When made with ghee, it not only becomes healthier but also tastes even better.
FAQ
Can gluten-free flour be used to make aloo paratha?
Yes, you can make delicious aloo paratha with gluten-free flour. It is easily available in the market.
Is the dough made with gluten-free flour the same as normal flour dough?
Yes, the dough made with gluten-free flour is similar to normal flour dough. There are no special steps to follow. However, one thing to keep in mind is that if you’re making aloo paratha with gluten-free flour, the vegetables and potatoes in the stuffing should be well mashed. Also, the dough should be rolled out very gently; otherwise, the paratha may break.
How to give a tangy flavor to aloo paratha?
To give a tangy flavor to your aloo paratha, add a little amchur powder (dried mango powder) to the mashed potato stuffing. Mix it well and fill the dough with this mixture. You can also add herbs for additional flavor.
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