Aloo paratha is a savory and spiced potato-packed flatbread made with unleavened whole wheat from Punjab, Pakistan.
What is Aloo Paratha?
In our house, aloo paratha is one of the most frequently served morning items. It is a hit with everyone. Crisp wheat flatbreads packed with spicy, somewhat sour mashed potatoes and served with a tart sour mango pickle. Is there anything about aloo paratha that you don't like?
The best part about cooking parathas is that they may be served for breakfast or packed in a kid's lunch box. The aloo paratha tastes wonderful and stays soft even after several hours.
Punjabi Aloo Paratha :
Parathas are created with a lot of love and devotion in Punjabi households. Parathas are typically roasted in a large amount of ghee and served with dollops of white butter, or Makhan in Punjabi, on top. However, you can use less ghee or even oil to broil the parathas.
The Urdu word for potato is aloo, and the word for unleavened stuffed flatbread is paratha. So aloo paratha literally translates to "potato-stuffed flatbreads" or "potato-stuffed flatbreads.
Many people like aloo ke parathe, despite the fact that there are many different types of stuffed paratha. Gobi paratha and aloo paratha.
You'll need two major ingredients to prepare aloo paratha:
Whole wheat flour dough — whole wheat flour (atta), salt, oil, and water are used to make a basic dough. Making dough is simple, and you can make it by hand or with a stand mixer.
Mashed potato stuffing is made by boiling, peeling, and mashing potatoes. Herbs, spices, and salt are added to the mashed potatoes. After that, the seasoned mashed potatoes are filled into a rolled dough and roasted or fried.
How to make Aloo Paratha?
The potato stuffing must be prepared before you begin creating these delectable stuffed parathas. After boiling or steaming the potatoes, they are mashed. Spices and herbs are incorporated with the mashed potatoes. So let's get started with the potatoes.
|Prep Time: 15 mins||Cook Time: 15 mins||Total Time: 30 mins|
|Cuisine: Pakistan, Punjab||Course: Breakfast||Serving: 6|
For Stuffing Potatoes.
cooked and mashed 1.8 to 2.4 medium potatoes
0.6 to 1.2 green chilies, coarsely chopped
Optional: 0.15–0.3 teaspoon kashmiri red chili powder or deghi mirch
0.15–0.3 teaspoon garam masala powder (Punjabi Garam Masala Powder)
amchur (0.3-0.6 teaspoon) (dry mango powder)
1.2 to 1.8 tablespoons coriander leaves, finely chopped – salt to taste
For Paratha Dough, use oil or ghee as needed for roasting parathas.
1.2 cup whole wheat flour 0.3 teaspoon salt (more salt as needed)
For serving, 0.6 tablespoon oil or ghee (clarified butter) water as needed for kneading
To serve with the aloo paratha, drizzle with white butter or yogurt and top with mango or lemon pickle, if desired.
Making Stuffing with Potatoes
Add the green chilies, garam masala powder, red chili powder, dry mango powder, and salt at this point.
Mix the spice powders and green chilies thoroughly into the mashed potatoes. Taste and adjust the seasonings by adding additional salt, red chili powder, or dry mango powder to your liking.
The Method Of Stuffing And Rolling:
Method 2: Pinch a medium dough ball.
Sprinkle some flour on the counter and lay out this aloo paratha to the size of a chapati or roti.
Flip the alu paratha with a spatula or tongs when the base is partially cooked.
Apply a thin layer of ghee to the partially cooked portion.
Flip the pan again, and this side will require more cooking time than the prior side. Brown specks will appear on the paratha.
Also, smear some ghee on this side. A properly prepared and cooked aloo ka paratha puffs up.
Flip the aloo paratha once or twice more till both sides are cooked through. Crisp brown specks should appear on the paratha.
You can also use a spatula or a spoon to press the paratha edges to ensure that they are properly fried. Keep in mind that the paratha edges aren't always cooked evenly, so keep that in mind.
Assemble all of the aloo ke parathe in a roti basket or casserole in this manner.
When kneading the dough, add oil or ghee to make the parathas soft.
The aloo stuffing mixture can be customized to your preferences. Roasted cumin seeds powder (jeera powder), rock salt, carom seeds, mint leaves, and coriander powder can also be added.
You can also add other boiled and mashed vegetables to the aloo stuffing, such as peas, carrots, and french beans, as well as grated cheese and paneer, to make a more nutritious mix veg paratha.
Always finely chop the onions, chilies, and coriander leaves. Also, the aloo should be thoroughly mashed. It should be free of any lumps or small particles. This prevents the parathas from breaking while rolling.
If you don't have amchur powder, anardana powder or lemon juice can be substituted. Taste and adjust the amount according to your preferences. However, don't make the stuffing too sour. So toss in some chunks, mix it up, and give it a go.
Instead of ghee, roast the paratha using oil to make vegan aloo paratha. When making the dough, use oil as well.
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