Fluffy Aloo Paratha – Classic Indian Potato-Stuffed Flatbread

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

Preparation Time

Instructions

Step 1: Preparing the Dough

1. In a large mixing bowl, combine 2 cups of whole wheat flour with 1 teaspoon of salt.
2. Gradually add water, a little at a time, while mixing with your hands. Knead the mixture into a soft and pliable dough.
3. Continue kneading for 2-3 minutes until the dough becomes smooth and elastic.
4. Add 1 teaspoon of oil or ghee, coat the dough, and knead a bit more. This ensures the dough is non-sticky and soft.
5. 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

1. Mash 4 boiled potatoes into a slightly coarse texture using a fork or your hands.
2. 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
3. Mix everything thoroughly to combine the spices evenly with the potatoes.
4. Divide the mixture into 8 to 10 equal portions for stuffing.

Step 3: Stuffing the Parathas

1. Take one portion of dough and roll it into a small circle, approximately 3 inches in diameter, on a floured surface.
2. Place one portion of the potato filling in the center of the circle.
3. Bring the edges of the dough together, sealing the filling inside like a pouch. Pinch off any excess dough.
4. 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

1. Preheat a skillet or tawa over medium heat.
2. Place the rolled-out paratha onto the hot skillet and cook for 30-45 seconds until bubbles start to appear.
3. Flip the paratha and drizzle 1 teaspoon of ghee or oil over the surface. Spread it evenly.
4. Flip again and press gently with a spatula to ensure even cooking. Add more ghee, if desired.
5. Continue flipping and cooking until both sides are golden brown and crispy.
6. 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.