Punjabi Aloo Paratha Recipe – Spiced Indian Potato Flatbread

Description:
Punjabi Aloo Paratha is a beloved North Indian breakfast dish made with spiced mashed potatoes stuffed inside whole wheat dough, rolled out, and cooked to golden perfection. Flavored with onions, green chilies, and fragrant spices like coriander, cumin, and garam masala, these flatbreads are a delicious comfort food. Often served with tangy yogurt, refreshing mint-coriander chutney, or even a dollop of butter, this traditional paratha is a treat for any occasion.

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Recipe Overview

Cuisine	Punjabi
Course	North Indian Breakfast
Diet	Vegetarian
Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour
Servings	8-10 Parathas

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Ingredients

Dough Preparation

Ingredient	Quantity
Whole Wheat Flour	2 cups
Salt	1 tsp
Water	As needed to knead the dough
Oil or Ghee	1 tbsp (for soft dough)

Spiced Potato Filling

Ingredient	Quantity
Potatoes (boiled & mashed)	4 medium
Onion (finely chopped)	1 medium
Ginger (finely minced)	1 inch piece
Green Chilies (chopped)	2
Turmeric Powder	½ tsp
Coriander Powder	1 tsp
Cumin Powder	½ tsp
Red Chili Powder	½ tsp
Garam Masala Powder	1 tsp
Amchur (Dry Mango Powder)	1 tsp
Fresh Coriander Leaves (chopped)	2 tbsp
Salt	To taste

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Nutritional Information (Per Paratha)

Nutrient	Amount
Calories	150-180 kcal
Carbohydrates	28-32 g
Protein	4-5 g
Fat	3-4 g
Fiber	3-4 g

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Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, combine 2 cups of whole wheat flour and 1 tsp salt.
2. Gradually add water while kneading to form a smooth, soft dough.
3. Add 1 tbsp oil or ghee and knead for another 2-3 minutes until the dough is elastic and non-sticky.
4. Cover the dough with a damp cloth and let it rest for 15 minutes.

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Step 2: Make the Potato Filling

1. Mash the boiled potatoes in a large bowl until smooth.
2. Add the finely chopped onion, ginger, green chilies, and coriander leaves.
3. Mix in the spices: turmeric powder, coriander powder, cumin powder, red chili powder, garam masala powder, and amchur.
4. Season with salt to taste and mix thoroughly to ensure even distribution of spices.
5. Divide the mixture into 8-10 portions and roll each into a ball.

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Step 3: Assemble the Parathas

1. Divide the dough into 8-10 equal portions and roll each into a ball.
2. Lightly flour a clean surface and roll out one dough ball into a 3-inch circle.
3. Place one portion of the potato filling in the center of the circle.
4. Gather the edges of the dough to enclose the filling completely, pinching to seal the top.
5. Gently flatten the stuffed dough ball with your palm, then roll it out into a 6-7 inch circle. Use gentle pressure to prevent tearing.

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Step 4: Cook the Parathas

1. Heat a tawa or skillet over medium heat.
2. Place a rolled-out paratha onto the hot tawa. Cook for 30-40 seconds until small bubbles appear.
3. Flip the paratha and drizzle 1 tsp oil or ghee around the edges.
4. Cook for another 1-2 minutes, pressing lightly with a spatula, until golden brown spots appear.
5. Flip again and cook the other side similarly, ensuring both sides are evenly cooked.
6. Remove the paratha from the skillet and keep warm. Repeat with the remaining dough and filling.

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Serving Suggestions

Punjabi Aloo Paratha tastes best when served hot with the following accompaniments:

• Tangy Raita: Whisk yogurt with roasted cumin, salt, and grated cucumber.
• Coriander-Mint Chutney: Blend fresh coriander, mint leaves, green chilies, lemon juice, and salt into a smooth paste.
• Pickles: A side of Indian mango or lime pickle enhances the flavors.
• Butter: A dollop of butter melting on a hot paratha is simply irresistible!

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Cooking Tips

1. Ensure the potato filling is smooth and free of lumps to prevent the parathas from tearing while rolling.
2. Always cook parathas on medium heat to achieve a perfectly cooked and golden-brown crust.
3. Use minimal flour for dusting while rolling to keep the parathas soft.
4. Experiment with va