Aloo paratha is a popular Punjabi recipe, which is prepared with a spicy potato mixture stuffed in a wheat flour dough.
Aloo parathas are the famous among all kind of parathas.
Here I have given a Dhaba style aloo paratha recipe. Dhaba style recipes are always spicy and tangy but you can alter the spices according to your taste.
Aloo parathas can be served with curd, mango pickle, lemon pickle, ketchup or sauce.
Use ghee or butter while cooking a paratha vegans can use oil, but it definitely changes the taste.
|Course: Main Course Cuisine: Indian|
»»» Equipment needed –
Boil the potatoes in the pressure cooker (take 2 to 3 whistles). After cooling remove the skin of the potatoes
Take wheat floor add some salt and 1 teaspoon oil in that. Gradually mix water and prepare a soft dough of it. Do not pour large amount of water at a time.
Kneed the dough to make it soft.
Grate the boiled potatoes add red chili powder, turmeric powder, chopped green chilies, chopped coriander, dry mango powder, garam masala, salt in it. Mix it well to prepare a stuffing.
Take a small ball of wheat dough and roll it on the board. Put a small ball of potato stuffing as shown in the picture.
cover the stuffing with the wheat floor dough to make a ball.
Sprinkle some dry wheat floor on the ball and on the rolling board. Roll the ball into a circle. Roll it carefully otherwise the stuffing will come out.
Place this paratha on hot pan and cook from both sides.
Use butter/oil or ghee while cooking. Your tasty and healthy aloo paratha is ready. Serve it hot with curd, pickle or ketchup.
Recipe Notes :
- Always use a thick pan for cooking.
- If stuffing is coming out while rolling the paratha, cook the stuffing for a while so the excess water will evaporate. Let it be cool to normal temperature and start preparing parathas again.
- You can also use instead of lemon juice instead of amchoor powder (dry mango powder).
- If the wheat flour is not fine then your stuffing may come out due to less elasticity in te flour. You can add some maida (all purpose flour) to make flour soft.