Aloo Paratha is an Indian breakfast snack; most popular in a Punjabi cuisine. It is a thick flat bread called ‘Paratha‘ prepared with spicy potato stuffing (Aloo mixture). It is roasted on the griddle/tawa with ghee.
These flatbread are made with wheat flour however you can also add some all purpose flour if you like. The have some kind of stuffing for instance veggies, paneer or cheese. Hence they are bit thicker than chapathi. Although they taste delicious on their own, they are served with ghee, curd, coriander chutney or pickle. Some also enjoy them with a glass of chhas or lassi; options are endless.
They are simple to make, filling and above all, healthy. If the stuffing is prepared in advance; parathas can be made in no time. Some of the other breakfast recipes are:
Here is my recipe for Aloo Paratha:
Whole wheat flatbread stuffed with spicy potato mixture and roasted with ghee.
- 3-4 Potatoes boiled
- 1/4 tsp Turmeric
- 2-3 Green Chilies finely chopped
- 1/4 tsp Red Chilly Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/4 cup Coriander leaves finely chopped
- Salt as per taste
- 2 Cups Wheat flour
- 1/4 tsp Salt
- 1 Cup Water
- 1 tbsp Oil
- 1 Cup Ghee
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Knead a soft dough by adding little water at a time.
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In a large bowl, mash boiled potatoes and add turmeric, green chilies, coriander , salt. Mix well.
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Make balls out of dough. Roll the ball to 4-5 inch disc, Put some potato mixture in the center and close the ball. Remove excess dough and roll again.
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Roast the rolled paratha on the griddle with ghee.
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Serve hot and enjoy!
- One can add raw or cooked onion in a potato mixture.
- Little all purpose flour can be mixed with wheat flour while making dough.
Step by Step Recipe of Aloo Paratha:
- In a large bowl, mix wheat flour, salt and little water at a time. Add little oil as needed and knead a soft dough. Keep aside.
- In another large bowl, mash the boiled potatoes. Add turmeric, salt, cumin coriander powder, green chilies, cilantro and mix well. In addition to green chilies, I add little bit of red chili powder but it’s optional.
- Make small balls of dough. Take a ball and roll into 3-4 inch disc. Stuff potato mixture and close firmly. Remove extra dough from the top. Roll gently and evenly from all sides.
- Make sure aloo mixture doesn’t come out while rolling or does not break the paratha. Don’t roll too thin.
- Roast the paratha from both sides on the griddle by applying ghee.
- Serve hot and enjoy!
If you don’t have specific ingredient, reach out to me and I will give you the alternative. Leave your feedback and let me know how did you like it!
