Aloo Paratha is a complete packet of energy to refresh you in breakfast. Spicy mashed potato filling in the whole wheat flour makes it full of carbohydrates. Frying this paratha with Desi Ghee or butter makes it yummy. Can you resist an Aloo paratha that is garnished with butter cube and served with curd!
Aloo Paratha is easy to cook and serve
At least I can not resist cooking this easy yet delicious recipe. I cook a variety of stuffed Partha like – Palak Paratha, Bathua Paratha, Paneer Paratha, Gobi Paratha, Chana Dal Paratha, etc. at home. But this Aloo Paratha is the most repeated recipe stuffed bread recipe at my home. The best part of this recipe is that you can serve it with anything. Alu Paratha topped with butter and curd is most popular. It also goes well with tomato ketchup and mixed pickle. Some also prefer enjoying it with curry recipes.
You can also store it in the refrigerator
Even you can store this Aloo Paratha in the refrigerator. Yes, you heard it correctly. Prepare the Aloo Paratha, then roast it slightly from both the sides. Cook till it is half cooked, then remove it on a plate. Let it come to room temperature. Then separating each paratha with the butter paper or baking sheet, prepare a heap. Pack it an airtight container or a plastic wrap, and shift it in the freezer.
When you want to consume them, just defrost it. Toast it slightly over Tava. Then fry from both sides with oil or ghee. And it is ready, to consume. I usually store these half-cooked Aloo parathas in the freezer for my husband, if I am going out of home for a few days. It remains good for almost 3 weeks in the freezer.
How to cook Aloo Paratha
Cooking Aloo Paratha is very easy. For it, you need to boil the potatoes first. Then prepare a spicy filling of potato and cook your parathas filling it this spicy filling.
How to boil Potato
To boil potatoes for preparing Alu Paratha, wash and clean it first. Then place them in the pressure cooker and cover them with water. Sufficient water that just covers the potatoes is good enough to boil the potatoes.
Now cover the lid of the pressure cooker, and boil it till 1 whistle over medium heat. Then turn the heat to low and let it boil for 10 more minutes.
After 10 minutes, switch off the flame. Let the pressure gets released.
After the pressure gets released. Open the cover and let the potatoes cool down. Then peel them and cook your Aloo Paratha. Follow my step by step recipe below:
for aloo paratha stuffing
- 500 grams mashed boiled potato (मसला हुआ उबला आलू)
- 2 pieces of chopped onion (कटा हुआ प्याज)
- 1 tablespoon chopped green chili (कटा हुआ हरी मिर्च)
- 1 tablespoon coriander powder (धनिया पाउडर)
- 1 tablespoon roasted cumin seed's powder (भुना हुआ जीरा पाउडर)
- 1/2 tablespoon dry mango powder (आमचूर पाउडर)
- 1/2 tablespoon garam masala powder (गरम मसाला पाउडर)
- 1 tablespoon chopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)
for aloo paratha dough
- 2 cup whole wheat flour (गेहूं का आटा)
- 1 tablespoon refined oil (रिफाइंड तेल)
- 1/2 tablespoon carom seeds (अजवाइन)
- salt to taste (नमक स्वाद अनुसार)
- water (पानी) enough to bind the dough
for aloo paratha stuffing
- To make the filling, heat the oil in a large non-stick pan. Add the Cumin Seed's Powder, onion and fry for 2 minutes then add Coriander Powder, Chopped Green Chili and Salt to taste. Cook on medium heat for 5 minutes or until very soft. Add Mashed Boiled potatoes, Mango Powder and garam masala powder. Sauté for a few minutes and add the rest of the ingredients. Remove from the heat and set aside.
for aloo paratha dough
- Combine the whole wheat flour, oil, carom seeds and salt in a deep bowl and knead it into a soft dough using enough water. Keep it aside for 20 Minutes
How to make aloo paratha
- Divide the dough into 8 equal portions and make a lump from the dough.
- Roll out the lump into a 3 to 3.5-inch diameter; dusting it using a little whole wheat flour for rolling.
- Place a portion of stuffing in the center of the circle.
- Bring together all the sides in the center and seal tightly.
- Roll again into a circle of 6 to 6.5-inch diameter circle and around ¼ centimeter thick; dusting it using a little whole wheat flour for rolling. (Never roll out the paratha’s too thin)
- Heat non-stick Tava (griddle) and cook the paratha, when there is a slight change in the color of paratha on the surface, flip the side. Turn the paratha and apply some oil and flip to apply oil on the other side as well. Press down the paratha a little and roast until it gets brown spots. When the paratha is roasted well, take it off from Tawa.
- Repeat with the remaining dough and stuffing to make rest parathas.
What to serve with Aloo Paratha
- Serve hot with butter and any pickle.