Aloo Paratha Recipe #MAKEHATHKAKHANA


Aloo paratha is one of the most popular wholesome stuffed breads which is prepared for breakfast, lunch or dinner across India. This paratha is normally served with spicy chutney, salads, raita or plain yogurt and pickles. I am recreating and reposting many blogs this is one way to refresh all my recipes and also update my blogs for my viewers Click here to see my old aloo paratha blog recipe.  I like to serve my paratha with a peanut tomato salad, raita, mint chutney and pickle.

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Potato Stuffing Ingredients:
3 Large Potatoes (Boiled and mashed)
1 Medium Onion (Finely chopped)
2 Green chilly (Finely chopped)
2 Tbsp Coriander Leaves (Finely chopped)
1 Tsp Mint (Finely chopped)
1/2 Tsp Cumin powder
1 Tbsp Chilly powder
1 Tsp Garam masala
2 Tbsp Oil
Salt to taste

First Step:
Wash the potatoes thoroughly. Chop the potatoes into half and into quarters. Add enough water in a pressure pan place the potatoes in the pressure pan cover and place on medium flame with whistle on, allow the potatoes to cook for 2 whistles. After 2 whistles switch off the flame allow the potatoes to cool.

Drain the excess hot water from the potatoes. Pour cold water over the potatoes to stop the vegetable from cooking further.

Heat a wok on medium flame, add 2 tbsp of oil once the oil reaches smoking point add onion, asafoetida and green chilly fry till transparent. 

Add all the dry masala chilly powder, cumin powder and garam masala to the onion and fry for a minute. Add the coriander and mint fry for a sec, add the boiled potatoes add salt and fry till masala gets incorporated in the filling fry for 10 more minutes on low flame, remove the masala from flame allow the filling to completely cool before stuffing into the dough.



For the Dough:
1 Cup of whole wheat flour
1/2 Maida or all purpose flour
1 Tsp Salt
2 Tsp Oil
1 Cup Water


Second Step:
Sift flour add to a mixing bowl. Mix salt and oil till well incorporated in the flour. Gradually add water little at a time start kneading once  dough consistency starts to form knead for 10 minutes. 

Add oil and knead for another 2 more minutes. Cover set aside for at least 1/2 hr before preparing paratha. We can prepare this dough a head of time a allow to rest in the refrigerator over night for softer and better texture paratha.


Third Step:
Take lime size equal portions of the dough ball dip in flour and roll out two small 4 to 6 inch diameter disc. We need 2 rolled out disc to prepare 1 paratha.


Take one rolled out disc start to spread the aloo masala in one even layer. Cover the aloo filling with another rolled out disc. Seal the edges. Sprinkle flour and roll out the paratha.

Start rolling out the edges first and then roll the center portion this way the paratha will be evenly rolled out.


Heat a pan or tawa on medium flame. Place the paratha on the tawa and fry for a minute on each side spread 1 tbsp oil and fry on both sides until crispy...Serve hot with raita and butter...Enjoy 😉


Street food version of the same aloo paratha is very simple. Take grated potato, add 1 tbsp of chaat masala, frinely chopped mint and coriander, 1/2 onion, 1/2 tsp cumin powder and salt as per taste. 

Mix all the ingredients and start preparing the paratha. Take lime size equal portions of the dough ball dip in flour and roll out two small 4 to 6 inch diameter disc. We need 2 rolled out disc to prepare 1 paratha.

Take one rolled out disc start to spread the aloo masala in one even layer. Cover the aloo filling with another rolled out disc. Seal the edges. Sprinkle flour and roll out the paratha.

Start rolling out the edges first and then roll the center portion this way the paratha will be evenly rolled out.

Heat a pan or tawa on medium flame. Place the paratha on the tawa and fry for a minute on each side spread 1 tbsp oil and fry on both sides until crispy...Serve hot with raita and butter chicken, Chutney or Channa Masala...Enjoy 😉


Tip 1:- Do not over cook the potatoes. Always cook the spuds for one or max two whistles in a pressure cooker or we can also bake the potatoes at 450 degrees for 15 minutes depending on the size of the spuds.

Tip 2:- For super fluffy and soft paratha's...prepare the dough ahead of time allow to rest in the refrigerator over night for softer and better texture paratha.

Tip 3:- Always sift the whole wheat flour and maida before forming roti dough the bread will be lighter and fluffy 😎


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