Tips for making Aloo Paratha Recipe:
- To make this dough, I have not used oil or ghee. But to make it more soft, you can add 1 or 2 teaspoon of ghee or oil.
- The aloo mixture can be made according to your taste and liking. You can also add roasted cumin seeds powder/jeera powder, rock salt, coriander powder. You can experiment and come out with a wonderful recipe.
- To the aloos, you can also add other boiled and mashed veggies like peas, carrot, french beans, also grated cheese and paneer, to make it more nutritious and you have your mix veg paratha.
- Always cut the onions, chillies, coriander leaves very finely. Also, the aloo should be mashed very well. There should not be any lumps or small pieces in it. This is so, so that, the prarathas do not break while rolling.
- To get the slight sourness and tanginess in the aloo paratha, I have used amchur (dried mango powder), but you could also use dried pomegranate seeds powder (anardana powder)
if you are looking for more aloo recipes then do check Dry Aloo Matar, Jeera Aloo, Punjabi Dum Aloo, Kashmiri Dum Aloo and Aloo Chaat – Navratri Fasting Recipe.
Aloo Paratha recipe details below:
aloo paratha recipe
Prep time
Cook time
Total time
aloo paratha – indian flat bread stuffed with spiced potato stuffing.
Author: dassana
Recipe type: breakfast
Cuisine: punjabi, indian
Serves: 2-3
Ingredients
- ⅘ potatos or aloos boiled and mashed
- 1 onion or pyaaz chopped finely (optional)
- 1 green chilli chopped finely
- ½ tsp chilli powder (optional)
- ½ tsp of garam masala powder
- 1 tsp amchur/dry mango powder
- salt
- ghee
- a few coriander leaves chopped finely (optional)
- dough made from whole wheat flour
- white butter
Instructions
- firstly, boil the potatoes or aloos and peel them.
- chop the aloos and add all the spice powders, green chilies, salt.
- mash the aloos with the spice mixtures.
- make two medium sized balls from the dough and roll these into a circle of about 3 or 3.5 inches.
- take a portion of the aloo mixture and spread it on one of the rolled dough.
- cover this dough with the second rolled dough.
- press the edges of both the rolled dough firmly.
- apply some dry flour and roll into a disc of about 8 inches or about the size of a normal roti or chapati.
- (another method is explained in the pictorial step above)
- put the rolled aloo parantha on a hot griddle.
- fry the aloo paratha with ghee as you would usually fry the parathas.
- serve the aloo paratha hot with white butter or curd or mango pickle.
aloo paratha recipe
Prep time
Cook time
Total time
aloo paratha – indian flat bread stuffed with spiced potato stuffing.
Author: dassana
Recipe type: breakfast
Cuisine: punjabi, indian
Serves: 2-3
Ingredients
- ⅘ potatos or aloos boiled and mashed
- 1 onion or pyaaz chopped finely (optional)
- 1 green chilli chopped finely
- ½ tsp chilli powder (optional)
- ½ tsp of garam masala powder
- 1 tsp amchur/dry mango powder
- salt
- ghee
- a few coriander leaves chopped finely (optional)
- dough made from whole wheat flour
- white butter
Instructions
- firstly, boil the potatoes or aloos and peel them.
- chop the aloos and add all the spice powders, green chilies, salt.
- mash the aloos with the spice mixtures.
- make two medium sized balls from the dough and roll these into a circle of about 3 or 3.5 inches.
- take a portion of the aloo mixture and spread it on one of the rolled dough.
- cover this dough with the second rolled dough.
- press the edges of both the rolled dough firmly.
- apply some dry flour and roll into a disc of about 8 inches or about the size of a normal roti or chapati.
- (another method is explained in the pictorial step above)
- put the rolled aloo parantha on a hot griddle.
- fry the aloo paratha with ghee as you would usually fry the parathas.
- serve the aloo paratha hot with white butter or curd or mango pickle.
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