“Aloo Paratha!!!” The name is enough to bring a smile on one’s face. It is one of the most common breakfast in many Indian families. Easiest to make of all the stuffed parathas. To prepare Aloo Paratha we mash boiled potatoes, add spices and mix them well, then stuff it in wheat flour dough and prepare a beautiful looking paratha out of it.
Also try: Gobi Paratha.
Course: Breakfast and Main Course
Cuisine: North Indian
Time: Preparation – 20 mins, Cooking – 20 mins, Total – 40 mins
Servings: makes 6-7 parathas
- Potato – 3 medium (boiled)
- Wheat Flour – 1 1/2 cups
- Green Chilli – 2 (finely chopped)
- Coriander Leaves – 3 tbsp
- Coriander powder – 1 tsp
- Red Chilli powder – 1/2 tsp
- Garam Masala powder – 1/2 tsp
- Dry Mango powder – 1/3 tsp
- Cumin powder – 1/2 tsp
- Oil or Ghee (Clarified Butter) – for shallow frying the parathas
- Water – to knead the dough
- Salt to taste.
PS: 1 Cup = 250 ML
How to make Aloo Paratha:
- Take wheat flour in a bowl. Add water as required and make a smooth and soft dough. Keep aside for 15 mins
- Take boiled potatoes in a bowl. Mash them nicely
- Add green chillies, coriander leaves and spices – coriander powder, red chilli powder, garam masala powder, dry mango powder, cumin powder and salt. Mix well. Keep aside the stuffing
- Divide the dough into 6-7 equal size balls (or as required). Dust it with wheat flour and roll it with a rolling-pin to make a small round
- Place around 1 1/2 – 2 tbsp of the stuffing in the centre
- Bring the edges together and make a round stuffed ball
- Dust the ball and start rolling slowly to make a normal size phulka. Dust again in between rolling if required. Make sure it doesn’t break
- Meanwhile heat a tawa. Place the paratha on it
- Fry it from both the sides with ghee or oil. Cook till you get the brown spots
- Your Aloo Paratha is ready
- Serve hot with butter and curd. Enjoy!!!