Aloo Paratha is a popular North Indian stuffed flatbread made with a spiced potato filling. A step-by-step guide on how to make Aloo Paratha:
Ingredients:
For the Dough:
- 2 cups whole wheat flour (atta)
- Water, as needed
- A pinch of salt
For the Potato Filling:
- 2 to 3 medium-sized potatoes, boiled and mashed
- 1 small onion, finely chopped (optional)
- 2 green chilies, finely chopped (adjust to taste)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt, to taste
- Fresh coriander leaves, finely chopped
- Ghee or oil, for cooking
Instructions:
Prepare the Dough:
1. In a mixing bowl, add the whole wheat flour and a pinch of salt. Gradually add water and knead the flour to form a soft, smooth dough. The dough should be pliable but not too sticky. Cover it with a damp cloth and let it rest for about 15-20 minutes while you prepare the filling.
Prepare the Potato Filling:
2. In a mixing bowl, combine the mashed potatoes, finely chopped onion (if using), green chilies, cumin seeds, red chili powder, garam masala, salt, and chopped fresh coriander leaves. Mix everything well to make the filling.
Assemble and Cook the Aloo Parathas:
3. Divide the dough into equal-sized portions and roll each portion into a smooth ball.
4. Take one dough ball and flatten it slightly. Dip it in dry flour to prevent sticking.
5. Roll out the dough ball into a small circle, about 4-5 inches in diameter, using a rolling pin.
6. Place a portion of the potato filling (about 2-3 tablespoons) in the center of the rolled-out dough circle.
7. Carefully gather the edges of the dough to enclose the filling. Pinch and seal the dough at the top to make a stuffed ball.
8. Flatten this stuffed ball gently between your palms.
9. Dip the flattened ball into dry flour and roll it out again into a paratha, taking care not to press too hard and let the filling come out.
10. Heat a griddle or a tava over medium-high heat. Once hot, place the rolled paratha on it.
11. Cook the paratha until you see small bubbles forming on the surface (usually takes about 1-2 minutes).
12. Flip the paratha using a spatula and spread some ghee or oil on the cooked side.
13. Flip again and spread ghee or oil on the other side as well.
14. Continue cooking, pressing gently with a spatula, until both sides are golden brown and crisp.
15. Remove the Aloo Paratha from the griddle and place it on a plate. Repeat the process to make more parathas.
Serve:
16. Serve the hot Aloo Parathas with yogurt, pickle, or a side of your choice. They are often enjoyed with fresh plain yogurt and a dollop of butter.
Enjoy your homemade Aloo Parathas, a delicious and satisfying Indian flatbread!