Aloo Paratha Recipe

March 4, 2011 by Sharmilee J 66 Comments

Aloo Paratha is a popular dish made by flat rolling potato mix in wheat flour dough and then pan roasting it. Aloo Paratha is a lovely & appetizing flat bread loved by millions In India and relished any time – breakfast, lunch or dinner. How to make Aloo Paratha is explained this post with step by step pictures.

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I tried Aloo paratha only recently, all these days I felt it was hard enough to make. And with stuffing inside I thought I would surely mess it up. But finally had the guts to try it out and now am confident enough to make it again.

Have updated with steps and video too.Aloo paratha with Boondi Raita is a great combo….do try this for yourself and enjoy!
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If you have any more questions about this aloo paratha do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this aloo paratha ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe

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Aloo Paratha

Aloo Paratha is a popular dish made by flat rolling potato mix in wheat flour dough and then pan roasting it. Aloo Paratha is a lovely & appetizing flat bread loved by millions In India and relished any time - breakfast, lunch or dinner. Aloo Paratha Recipe is explained this post with step by step pictures.

Prep Time10

Cook Time30

Total Time40

Servings2 people

AuthorSharmilee J

Ingredients

For the Chapathi Dough :

1 cup wheat flour
1 tsp oil
salt to taste
water as required

For the Aloo Stuffing :

2 large potatoes
2 tbsp coriander leaves
a generous pinch turmeric powder
1 tsp jeera

OR

1/2 tsp omam / ajwain
salt to taste

Instructions

Dough Preparation

In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water( you can even use the drained radish water) little by little, gather to form a soft pliable dough.
Once it is gathered to a mass add 1/2 tsp oil and knead it once. The dough should not be too tight or too loose, it should be non sticky at this stage. Allow it to rest for a while until we prepare the stuffing.

Cooking Aloo

Cut potatoes into half and pressure cook them until soft for 5-6 whistles.
Peel of the skin, mash it well, add turmeric powder and mix well with your hands, set aside.
Heat oil in a pan add ajwain let it splutter. Then add mashed potatoes,saute for 2mins then add required salt and give a quick stir.
Finally add chopped coriander leaves, give a quick stir and switch it off.

Making Parathas

Make small balls with the mixture and keep aside. Mix wheat flour with water to form a soft pilable dough.
Now divide the chapathi dough into equal parts and roll into smooth balls bigger than the aloo balls.
Flour the surface and roll the chappathi dough slightly thicker. Then place the aloo ball in the center and gather the dough from all sides.
Seal it well, flip to other side and start rolling to a slightly thinner paratha. Dust flour when needed.
Heat dosa tawa and carefully place the parathas, drizzle oil and cook until the parathas turn golden brown.
Brush it with ghee while serving and serve Aloo Paratha hot!

Notes

After stuffing the aloo balls and sealing it up, you can slightly flatten it with your palms before rolling.
You can also add red chilli powder along with turmeric powder
You can even apply ghee for toasting the parathas.
I make my parathas a bit thinner, Roll it thin or slightly thick as per your liking.
It goes well with any curd based raita either onion raita or pickle raita.

Nutrition Facts

Aloo Paratha

Amount Per Serving (50 g)

Calories 419 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.3g2%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 1954mg85%

Potassium 985mg28%

Carbohydrates 86g29%

Fiber 7g29%

Sugar 2g2%

Protein 11g22%

Vitamin A 44IU1%

Vitamin C 42mg51%

Calcium 46mg5%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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