Aloo Paratha is a breakfast dish popular in North India where wholewheat is stuffed with spicy potato stuffing, rolled and cooked like a paratha, served hot with yogurt and pickles.
Making Aloo stuffed Paratha needs a little practice. It also depends on how the stuffing is. If the stuffing looks soft and watery, it is difficult to roll the paratha. Just add some breadcrumbs to make it manageable. Or even refrigerating for an hour will also help. I add plain flour because it is easy to stuff and roll. The plain flour prevents the stuffing from leaking out of the paratha.
No need to struggle if you are not able to do it the right way. Simply roll out 2 rotis. Place stuffing on one of the roti and place other roti on top, seal the edges, and roll out as usual.
The secret to perfect aloo paratha is – do not to make a very soft dough. And the stuffing should be as dry as possible.
It becomes much easier for me, as I prepare the dough and stuffing the previous day and I refrigerate it overnight. My breakfast preparation becomes much easy and quick when the dough and stuffing are chilled. This makes it much easy to handle.
Aloo Paratha
Ingredients
For the dough:
- 2 cups whole wheat flour
- 1 cup plain flour Maida
- 3 tablespoon cooking oil
- Salt to taste
- Enough water to make a smooth dough
For potato stuffing:
- 3 large potatoes boiled and mashed.
- 1 medium onion chopped
- 1 tsp whole cumin
- 1 tbsp coriander seeds crushed
- 2 green chilies finely chopped
- 1 tsp red chili flakes
- 1 tbsp of grated ginger
- ¼ tsp turmeric powder
- 1 tsp amchoor powder / 1 tbsp lemon juice
- ½ cup chopped coriander leaves
- Salt to taste.
- 3 tbsp cooking oil
Instructions
For Potato Stuffing:
- Heat 3 tbsp oil in a saucepan. Add 1 tsp cumin and when it slightly changes color, then add 1 tbsp crushed coriander seeds, chopped green chilies, 1 tbsp of grated ginger and add 1 medium onion finely chopped.
- Saute onion till soft and then add 1/4 tsp of turmeric powder, 1 tsp amchoor powder or lemon juice. Fry for a few seconds.
- Add mashed potatoes, salt, and coriander leaves.
- Cook and mix well till everything is well combined.
- Taste and check the salt, spice, and sourness. The stuffing should be slightly pungent. Adjust accordingly. Add more chopped green chili to adjust spice.
- Remove from heat and cool down completely before making parathas. (preferably in a refrigerator for at least 1 hour)
For making the dough:
- Make a regular roti dough by mixing 1 cup plain flour with 2 cups wheat flour. Add a bit of salt and 2 tbsp cooking oil and make a dough with water as needed.
For Aloo Paratha:
- Divide the dough into small balls and flatten it little up to 3 inches in diameter. Roll and make the edges thinner than the center. Place 2 tbsp full of stuffing in the center of the dough. Bring all the edges together and seal the stuffing well, as shown in the video.
- Repeat step 4 with all other dough parts. And keep the stuffed discs covered on a greased plate.
- Take each disc and flatten lightly with your hands, and then using plain flour roll out the paratha slowly and carefully. Do not put too much pressure while rolling. It has to be done gently. Move the rolling pin (bhelan) from edges to the center.
- Cook your paratha on a hot pan, till cooked on both sides using a generous amount of oil or ghee.
- Serve hot as breakfast with butter smeared on top.
- Along with pickle or yogurt.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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