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.
Servings2 people
Ingredients
For the Chapathi Dough :
- 1 cup wheat flour
- 1 teaspoon oil
- salt to taste
- water as required
For the Aloo Stuffing :
- 2 large potatoes
- 2 tablespoon coriander leaves
- a generous pinch turmeric powder
- 1 teaspoon jeera
OR
- 1/2 teaspoon 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 teaspoon 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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!