Aloo paratha recipe

Here’s a recipe for Aloo Paratha, a popular Indian flatbread stuffed with spiced mashed potatoes:

Ingredients:

For the dough:

• 2 cups whole wheat flour
• Water, as needed
• Salt, to taste
• 1 tablespoon oil or ghee

For the stuffing:

• 3 medium-sized potatoes, boiled and mashed
• 1 small onion, finely chopped
• 2 green chilies, finely chopped (adjust according to taste)
• 1 teaspoon grated ginger
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 tablespoon chopped fresh coriander leaves (cilantro)
• Salt, to taste
• Oil or ghee, for cooking

Instructions:

1. Start by making the dough. In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead to form a smooth, pliable dough. Add oil or ghee and continue to knead for a few more minutes. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
2. While the dough is resting, prepare the stuffing. In another bowl, mix together the mashed potatoes, chopped onion, green chilies, grated ginger, cumin seeds, garam masala, turmeric powder, red chili powder, chopped coriander leaves, and salt. Combine everything well to form a uniform mixture.
3. After the dough has rested, divide it into equal-sized balls. Take one portion of the dough and roll it into a small circle (about 4-5 inches in diameter) on a lightly floured surface.
4. Place a portion of the potato stuffing in the center of the rolled dough circle. Bring the edges of the dough together to cover the stuffing completely and form a sealed ball.
5. Flatten the stuffed ball gently with your hands, then roll it out again into a larger circle, about 6-7 inches in diameter. Make sure the stuffing doesn’t come out while rolling.
6. Heat a tawa (griddle) or a skillet over medium-high heat. Once hot, carefully transfer the rolled out paratha onto the tawa.
7. Cook the paratha for about 1-2 minutes on one side until you see small bubbles forming. Flip it over and cook the other side.
8. Apply some oil or ghee on the cooked side, then flip again and apply oil or ghee on the other side. Press the edges with a spatula to ensure even cooking and a crispy texture.
9. Cook until both sides are golden brown and crispy. Repeat the same process with the remaining dough and stuffing to make more parathas.
10. Serve hot Aloo Parathas with yogurt, pickle, or any chutney of your choice. Enjoy!

FAQs

• How to make paratha very soft?

• To make parathas soft, ensure that you knead the dough well, using warm water and a bit of oil or ghee. Let the dough rest for at least 15-20 minutes before rolling it out. Additionally, while cooking the parathas on the griddle, brush them with ghee or oil and cook them over medium heat until they are evenly golden brown on both sides. Covering them with a cloth or aluminum foil after cooking can also help retain their softness.

• Is aloo paratha good for health?

• Aloo Paratha can be a part of a balanced diet when consumed in moderation. While it is a rich and satisfying dish, it’s important to be mindful of portion sizes and the amount of oil or ghee used for cooking. Aloo Paratha provides carbohydrates from the wheat flour, vitamins and minerals from the potatoes, and some healthy fats if cooked with moderation. However, it’s advisable to accompany it with other nutritious foods like salads or vegetables to balance out the meal.

• What is the best combination with aloo paratha?

• Aloo Paratha pairs well with a variety of accompaniments. Some popular choices include fresh yogurt or raita (yogurt-based dip), pickle (such as mango or mixed vegetable pickle), various chutneys (like mint, coriander, or tamarind), or even a dollop of butter or ghee. A side salad or sliced cucumbers and tomatoes can add freshness and crunch to the meal.

• Is aloo paratha made of wheat flour?

• Yes, aloo paratha is typically made with whole wheat flour (atta). The dough is prepared by mixing whole wheat flour with water, salt, and sometimes a little oil or ghee. This dough is then rolled out, stuffed with a mixture of spiced mashed potatoes, and cooked on a griddle or skillet with oil or ghee until golden brown. The use of whole wheat flour adds fiber and nutrients to the paratha, making it a wholesome and satisfying meal option.