ALOO PARATHA RECIPE | POTATO STUFFED PARATHA
These stuffed parathas are made with spiced potato filling. Known as aloo paratha, these flatbreads are simply delicious and make a great meal. Serve them topped with butter alongside plain yogurt or pickle.
Provided by Swasthi
Categories Breakfast
Time 45m
Number Of Ingredients 17
Steps:
- Boil potatoes just until fork tender without making them mushy. To pressure cook in traditional cooker, cook for 3 to 4 whistles depending on the size of potatoes. In instant pot I pressure cooked for 5 mins since I used medium sized potatoes.
- While the potatoes boil, make the dough. Add flour,oil and salt to a bowl. Pour half cup water and begin to mix to form a dough. Pour more water as needed and make a soft yet non-sticky dough.
- Knead it well until soft & pliable. If you press down the dough with your finger, it should dent easily meaning it is soft enough. Cover and rest until the filling is ready.
- When the potatoes are done, cool them slightly and peel while still warm. Ensure your boiled potatoes are not mushy or soggy.
- Grate or mash them well until no bits of potatoes remain. Using your fingers break any chunks of potatoes left in the mash otherwise they will tear the parathas. Also do not over mash it as the potatoes will turn pasty and sticky.
- Add ginger, green chilies, coriander leaves, salt, red chilli powder, garam masala, coriander powder, kasuri methi and chaat masala. Crush the kasuri methi before adding.
- Optional: Also add the optional ingredients - ajwain and fennel powder.
- Mix all of the ingredients gently and taste test it. Add more salt or spices as per your taste.
- Divide the aloo stuffing to 8 parts. Also divide the dough to 8 parts. Keep the dough covered.
- Roll a dough ball in your palms to smooth. Lightly sprinkle some flour on the rolling area. Flatten the dough ball and dip it in some flour.
- Method 1- Dust off the excess & roll it to a 4 inch disc or roti. Place a portion of aloo stuffing in the center. Gently bring the sides of the roti up shaping like a cup. Repeat the steps of pushing the stuffing inside with your finger and bringing the dough up until the edges come over the stuffing. (Refer video).
- If the stuffing is sticky, dip your fingers in flour. Bring the edges together over the stuffing and join them to seal carefully. (Refer step-by-step photo or video).
- Method 2 - Roll a 5 inch roti and place the stuffing in the center, hold the edges and make small pleats. Bring all of them on top and join them together to seal the stuffing. Remove the excess dough on top.
- Dip the stuffed ball in flour and flatten it gently to spread the stuffing evenly. This ensures the stuffing does not come out at all. Dust off the excess.
- Sprinkle some flour on the rolling area .
- Place the paratha disc on the rolling area with the sealed side down. Begin to roll evenly all over without putting pressure.
- Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck. Sprinkle flour as needed and avoid using excess. If you see the stuffing coming out, gently apply some flour to seal it.
- Roll the aloo paratha as thin or thick you like without tearing them. I roll mine to 8 to 9 inches.
- Transfer the rolled ones to a dry area. Once you are done with 3 you can begin to fry them.
- Method 3 - With this method, you will be able to make only 6 large parathas. So divide the dough to 12 and stuffing to 6 parts. Roll 2 rotis of 6 inches each. Spread the aloo mixture on one of the roti. Wet the edges with little water. Place the other roti on top of it. Press down gently on the sides to seal both the rotis. Then sprinkle flour and roll it evenly as thin as you want.
- Heat a pan or griddle to cook the aloo parathas. The griddle should be hot enough otherwise the parathas will turn hard,
- When the pan is hot, gently transfer a rolled aloo paratha to it.
- With in 2 to 3 mins, you will see bubbles over it. Then flip it to the other side and cook.
- You will see the aloo paratha puffs and cooks well. Drizzle ghee or oil all over and flip it to the other side and cook.
- Smear some ghee on this side as well and press down the edges to cook thoroughly.
- Soon you will see golden to light brown spots on the aloo parathas. Remove to a plate and stack them. This keeps them soft.
- Top aloo paratha with some butter and serve with pickle or yogurt.
Nutrition Facts : Calories 189 kcal, Carbohydrate 22 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 239 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
ALOO PARATHA
This is a traditional Indian aloo paratha that is very popular for every age group. It's a heavenly dish to serve on a rainy day. It's an easy recipe and a definite group pleaser. Garnish each paratha with a thin slice of butter and serve with plain yogurt.
Provided by Aavi1325
Categories Bread Quick Bread Recipes
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat.
- Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.
- Transfer potatoes to a bowl and allow to cool, about 15 minutes.
- Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls.
- Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour.
- Roll each dough to a thin, circular shape and set a few inches apart on parchment paper.
- Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.
Nutrition Facts : Calories 456.8 calories, Carbohydrate 93 g, Fat 5.1 g, Fiber 14.8 g, Protein 16.3 g, SaturatedFat 0.8 g, Sodium 14.2 mg, Sugar 2 g
SIMPLE ALOO PARATHA
This is one of my favourite recipes. Its quite a simple recipe but sometimes difficult to put into words. But I'll try my best! Of course there are many variations to this recipe and it is not always necessary to use potato as a stuffing, you could use cauliflower on its own say ... but then it won't be called aloo paratha! When it comes to measurements, I'm not so good and so they are all approximate. Spices should be added according to taste. Lastly, I've tried to explain it as fully as I can, but that does not mean that it is not simple!
Provided by Shilpa20
Categories Asian
Time 30m
Yield 3-5 parathas, 2 serving(s)
Number Of Ingredients 10
Steps:
- Use a ricer to mash the boiled potatoes. A ricer is best since it ensures no lumps. However, you could use a fork or a masher or your hands.
- To the boiled potato mash add garam masala, salt, chopped green chilli and ginger.
- In a pan, heat about 2 tablespoons of oil, add the chopped onions and cook until translucent.
- Add this to the potato mixture. Note: you could do this the other way around: so you could add the potato mixture to the cooked onions since it doesn't make a difference.
- Leave this aside and prepare the dough by first combining the flour and adding 1-2 teaspoons of oil. Mix together and then add enough warm water to form a soft dough.
- Take lemon sized balls of dough (little bit larger than for roti) and roll it out into a circle. In the centre of the circle add a large spoonful of the mixture.
- Now this is the slightly tricky bit. Close the circle like you would for a kachori (like a bag removing excess dough). I'm sorry this step is just a little difficult to explain :(.
- Cook on both sides applying oil around the sides and on top, on a tawa until brown.
- Can be served with yoghurt or any pickle.
Nutrition Facts : Calories 458.4, Fat 1.4, SaturatedFat 0.3, Sodium 23.8, Carbohydrate 101.5, Fiber 14.7, Sugar 3.9, Protein 15.1
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- To make delicious Aloo Parathas, boil the potatoes at least a few hours before you plan to make the parathas and mash them in a large bowl and cover and refrigerate. Take them out from the fridge and add chopped onions, coriander leaves, salt, garam masala powder, and red chilli powder. Mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will fall out.
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- Heat an iron tawa and roast the parathas, cooking them on both sides with a spoonful of ghee. If you want to use less ghee on the parathas, first roast them on both sides on low flame and when they are slightly crispy, apply ghee with a kitchen brush on both sides. You must keep the flame low.
- Serve piping hot parathas with chilled yoghurt or pickle. You can also serve the aloo parathas with green chutney or coconut chutney or a light gravy. Ideally, a light potato shorba goes best with aloo ka paratha. You can also make quick onion-tomato-green chilli raita that tastes amazing with this paratha.
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