Aloo Paratha

Aloo Paratha

 Aloo Paratha is a Punjabi dish which can be had either as a breakfast or as a lunch/dinner item along with the main course. Let us have a look at its recipe.

Ingredients (6-7 pieces) :

  • Potatoes - 3 medium sized
  • Wheat Flour - 4-5 Cups
  • Onions - 1-2 
  • Asafetida (Hing) - 2-3 Pinches
  • Curry Leaves - 1-2 Stems
  • Green Chillies - 2-3
  • Coriander Leaves - 1/2 cup
  • Cumin Seeds (Jeera) - 1 Tbsp
  • Ginger Paste - 1 Tsp
  • Garlic - 7-8 Cloves
  • Sugar - 1 Tsp
  • Powdered Spices - Turmeric Powder - 1/2 tsp, Kashmiri Chilli Powder - 1/2 tsp, Garam Masala Powder - 1/2 tsp
  • Salt to taste
  • Ghee - as per your needs
  • Oil for frying - 2-3 tbsp
Method :
  • Boil the peeled and finely sliced potatoes till they are 95% cooked. (It should not become pasty when mashed). Leave it aside.

  • In the meanwhile, take the wheat flour, add salt to it and add water little by little, kneading it till it forms a firm dough.
  • Add 1 tbsp ghee to it and knead it. 
  • Keep it aside for 15-20 minutes.
  • In the meanwhile, heat oil in a kadhai and add finely chopped garlic, green chillies, curry leaves, asafetida and cumin seeds to it and fry for around a minute. 
  • Now, add sliced onions to it and fry till they are soft.
  • Add salt, sugar and ginger paste to it. Fry for 30 seconds and add the powdered spices and finely chopped coriander leaves to it, fry for a minute or so and add the mixture to the mashed potatoes.
  • Leave the potato mixture aside.
  • Now, divide the dough in equal portions (make sure each dough ball is bigger than what we take for a usual chapati)
  • Roll a ball of dough into the size of a big puri and add put an equal amount of potato mixture in the centre of the rolled dough. Wrap the sides of the dough over the potato ball and give a twist on the top to seal it.
  • Flatten it on the rolling board, lightly tapping it with your palm and then roll it with a rolling pin into the desired size, adding a bit of dry wheat flour to it.
  • Roast it on a dosa tava (or any tava of your choice) on both size, adding 1/2 tsp ghee on both sides, till they are done.
Tip - It tastes delicious when had with pickle, tomato ketchup or curd.