Aloo paratha recipe (आलू परांठा रेसिपी) is a most popular paratha recipe from Indian cuisine. It is an unleavened stuffed flat bread recipe.
Potato is boiled, peeled and mashed to make the stuffing mixture for aloo paratha recipe. Red chili powder, cumin seeds, chopped green chili pepper, coriander leaves and some more spices and herbs are added in the mashed potato to make it spicy.
Whole wheat flour dough is rolled in 3 inch size flat bread. Potato mixture is wrapped in it and again rolled in 5 inch size stuffed flat bread. It is then baked on hot iron plate called “tava” in India.
This baked aloo paratha is served hot or at room temperature with yogurt, chutney, sauce, ketchup and pickles.
Aloo paratha is eaten in India in all the meals, i.e. breakfast, lunch, dinner, and snacks. It is also a very popular tiffin recipe.
- 5 Potatoes (Boiled and peeled)
- 200 gm Whole-wheat flour
- As per taste Salt
- 50 ml Oil (or Ghee)
- 1/2 tsp Red chili powder
- 1 tsp Cumin Seeds
- 1 Green Chili (finely chopped)
- 50 gm Coriander Leaves (finely chopped)
- 1/2 tsp Dried mango powder
- 1/2 tsp Garam Masala
- First of all, add salt to taste in wheat flour and make the dough. Cover it with muslin cloth and keep it aside for 5 minutes.
- Then prepare stuffing mixture to stuff your parathas. Mash boiled potatoes in a bowl. Add all the spices in mashed potatoes and mix very well.
- Make 2 inch sized balls from the dough. Dust each ball with wheat flour and roll it in 3 inch size.
- Put 2 tsp potato mixture over it and seal it to make a ball. Once again dust it with wheat flour and roll in 5 inch size.
- Grease preheated tava with ghee (or oil) and put the paratha over it to bake.
- Apply ghee over upper surface and turn over the paratha. Let it bake on medium flame for 2 minutes.
- Apply ghee also at this surface of paratha and again turn over your paratha to bake it properly from both the sides.
- Crispy and delicious Aloo Paratha is ready. You can serve it hot or at room temperature with yogurt, pickle, chutney and tomato sauce.
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Author: Sonia Goyal
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