Aloo Paratha Recipe

Aloo Parathais one of the favorite breakfast of every north indian. Ordering is something I hate at the core, that’s when the Aloo Parathacomes as a rescue. Actually, if you see it’s positive side, I have got a foodie attitude. You order anything, I’m ready for it. 😉

I remember myself eating these parathas every time I visit the punjabi dhaba behind my college or the office canteen. We used to get a big chunk of butter on top of these hot parathas, which made our mouth drool. Hurriedly I used to make up to the dining table from the buffet area, before the butter turns to its liquid form.

Now, what makes this aloo parathaso popular…?? it’s soft texture and of course, its taste. Aloo is one vegetable which won’t go wrong, irrespective of the masalas you stir in along with it, it will always tastes good. Wonder why, we have’nt nominated potato as the king of vegetables instead of brinjal.
Today, I will be sharing this simple, quick Aloo Paratha, which can be had as a breakfast or as a meal.

How to make Aloo Paratha or potato flatbread with step by step photos:

1. Boil the potatoes in pressure cooker for 6-7 minutes. Let the pressure release. In the meantime, knead the dough till soft and smooth.

2. Peel the skin of potatoes and mash it with the head of a chapati ladle in fast motion (found a substitute to potato masher :)).

3. Add the remaining ingredients for stuffing to the mashed potatoes well. Make sure no lumps are there. keep it aside.

4. For making paratha, take out a small portion of dough. Dust with flour. Roll into a 4-4 1/2 inches in diameter disc.

5. Keep a ball of the potato filling in the center of the disc. Seal from all sides well.

6. Dust it and roll it into a bigger disc, rotating continuously and dust if required.

7. Cook it on griddle till golden brown. Smear some ghee on both sides.

8. Serve it hot with curd or pickle or your favorite curry.

how to make Aloo Paratha

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Aloo Paratha Recipe

Prep Time

10 minutes

Cook Time

20 minutes

Servings

8 Parathas

INGREDIENTS

Stuffing :

7 small Potatoes or 4 medium
2 nos Green chilly (medium size crushed)
1/4 tsp Turmeric powder
1/2 cup Coriander leaves chopped
3/4 tsp Salt
1 tsp Ginger-garlic paste

Dough :

INSTRUCTIONS

Boil the potatoes in pressure cooker for 6-7 minutes. Let the pressure release. In the meantime, knead the dough till soft and smooth.
Peel the skin of potatoes and mash it with the head of a chapati ladle in fast motion (found a substitute to potato masher :)).
Add the remaining ingredients for stuffing to the mashed potatoes well. Make sure no lumps are there. keep it aside.
For making paratha, take out a small portion of dough. Dust with flour. Roll into a 4-4 1/2 inches in diameter disc.
Keep a ball of the potato filling in the center of the disc. Seal from all sides well.
Dust it and roll it into a bigger disc, rotating continuously and dust if required.
Cook it on griddle till golden brown. Smear some ghee on both sides.
Serve it hot with curd or pickle or your favorite curry.