Aloo Paratha Recipe
Aloo Paratha is a popular Indian flat bread made by wheat flour, potatoes, spices and herbs. Aloo Paratha is from Punjabi Cuisine also called as Aloo ka Paratha, Alu Paratha. It is very simple and easy to make yet tastes delicious. Aloo Paratha is a lovely & appetizing flat bread loved by millions In India and relished any time - breakfast, lunch or dinner. Learn How to make Aloo Paratha 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 :
- 1 teaspoon oil
- ½ teaspoon cumin seeds
- 2 large potatoes
- 2 tablespoon coriander leaves
- ¼ teaspoon turmeric powder
Instructions
- In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough. Once it is gathered to a mass add oil and knead it once.T he 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.
- 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 it well and set aside. Heat oil in a pan add cumin seeds let it splutter.
- Then add mashed potatoes, saute for 2 minutes then add required salt and give a quick stir. Finally add chopped coriander leaves, give a quick stir and switch it off.
- Make small balls with the mixture and keep aside. 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 have golden brown spots here and there.
- Brush it with ghee while serving and serve it 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 chili 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 Recipe
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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