Aloo Paratha Recipe – A Healthy North Indian Breakfast Classic
Aloo Paratha is one of the most cherished and wholesome breakfasts in North Indian households. This recipe features soft, flaky parathas stuffed with a flavorful mashed potato mixture. Seasoned with aromatic spices, fresh herbs, and a hint of ghee, these parathas are perfect when served hot with a dollop of butter, a side of tangy pickles, or creamy yogurt. Follow this step-by-step guide to prepare this beloved dish that strikes the perfect balance between taste and nutrition.
Ingredients and Nutritional Information
| Ingredient | Quantity | Nutritional Information (Approx. per serving) |
|---|---|---|
| For the Dough | ||
| Whole Wheat Flour | 2 cups | High in fiber, supports digestion |
| Salt | 1 teaspoon | Enhances flavor |
| Water | As required | Essential for kneading |
| Ghee (or oil) | For cooking | Provides healthy fats |
| For the Filling | ||
| Potatoes (Aloo) | 4 (boiled and mashed) | High in potassium, energy-boosting |
| Onions | 2 (finely chopped) | Rich in antioxidants and vitamins |
| Ginger | 1-inch piece (finely chopped) | Aids digestion, anti-inflammatory properties |
| Green Chilies | 2 (finely chopped) | Adds spice, boosts metabolism |
| Turmeric Powder (Haldi) | 1/2 teaspoon (optional) | Anti-inflammatory, adds vibrant color |
| Coriander Powder (Dhania) | 1 teaspoon | Aromatic and aids digestion |
| Cumin Powder (Jeera) | 1 teaspoon | Boosts immunity |
| Red Chili Powder | 1 teaspoon | Adds heat and flavor |
| Garam Masala Powder | 1 teaspoon | Enhances aroma and taste |
| Amchur (Dry Mango Powder) | 1 teaspoon | Imparts a tangy flavor |
| Coriander Leaves (Dhania) | 1/4 cup (finely chopped) | Fresh and aromatic |
Preparation Time
| Activity | Duration |
|---|---|
| Dough Preparation | 15 minutes |
| Cooking | 45 minutes |
| Total Time | 1 hour |
Instructions
Step 1: Preparing the Dough
- In a large mixing bowl, combine 2 cups of whole wheat flour with 1 teaspoon of salt.
- Gradually add water, a little at a time, while mixing with your hands. Knead the mixture into a soft and pliable dough.
- Continue kneading for 2-3 minutes until the dough becomes smooth and elastic.
- Add 1 teaspoon of oil or ghee, coat the dough, and knead a bit more. This ensures the dough is non-sticky and soft.
- Divide the dough into 8 to 10 equal portions, cover, and let it rest while you prepare the filling.
Step 2: Preparing the Potato Filling
- Mash 4 boiled potatoes into a slightly coarse texture using a fork or your hands.
- To the mashed potatoes, add:
- 2 finely chopped onions
- 1 inch of finely chopped ginger
- 2 finely chopped green chilies
- 1/2 teaspoon turmeric powder (optional)
- 1 teaspoon each of coriander powder, cumin powder, red chili powder, and garam masala powder
- 1 teaspoon amchur powder
- 1/4 cup finely chopped coriander leaves
- Mix everything thoroughly to combine the spices evenly with the potatoes.
- Divide the mixture into 8 to 10 equal portions for stuffing.
Step 3: Stuffing the Parathas
- Take one portion of dough and roll it into a small circle, approximately 3 inches in diameter, on a floured surface.
- Place one portion of the potato filling in the center of the circle.
- Bring the edges of the dough together, sealing the filling inside like a pouch. Pinch off any excess dough.
- Flatten the stuffed dough gently and roll it out into a 6-8 inch circle, applying light, even pressure to prevent the filling from leaking.
Step 4: Cooking the Parathas
- Preheat a skillet or tawa over medium heat.
- Place the rolled-out paratha onto the hot skillet and cook for 30-45 seconds until bubbles start to appear.
- Flip the paratha and drizzle 1 teaspoon of ghee or oil over the surface. Spread it evenly.
- Flip again and press gently with a spatula to ensure even cooking. Add more ghee, if desired.
- Continue flipping and cooking until both sides are golden brown and crispy.
- Remove the paratha from the skillet and transfer it to a serving plate.
Serving Suggestions
Serve the hot Aloo Parathas with:
- Aam Ka Achaar (Mango Pickle)
- Homemade Curd
- Masala Chaas (Spiced Buttermilk)
These accompaniments enhance the flavor of the parathas and complete the meal.
Pro Tips for the Perfect Aloo Paratha
- Ensure the potato filling is dry to avoid soggy parathas.
- Roll gently to prevent tearing.
- Cook on medium heat to achieve a crispy exterior and soft, flavorful interior.
- For extra richness, cook the parathas entirely in ghee.
Storage and Reheating
- Storage: Store leftover parathas in an airtight container for up to 2 days in the refrigerator.
- Reheating: Reheat on a hot skillet or microwave for a fresh taste.
Enjoy your Aloo Paratha as a wholesome, satisfying breakfast or brunch that brings the authentic flavors of North Indian cuisine to your table.
