Potatoes are everyone’s favourite and aloo paratha is the most popular paratha recipe from Punjab or North India. Spicy potato mixture is used as a stuffing in this delicious Indian flat bread. Traditionally this is a breakfast dish, but they totally work as a lunch or dinner for me and my family. There are many ways of making potato stuffing. This one is very easy and quick to make with potatoes and some spices.
- For the dough
- Whole wheat flour - 2 cups
- Salt - To taste
- Water - 3/4 cup + As required
- For the stuffing
- Potatoes - 4 medium (boiled)
- Green Chillis - 1 fine chopped
- Coriander ( Cilantro / Dhaniya ) leaves - 1 tsp (finely chopped)
- Salt - As per taste
- Red chilli powder ( Lal Mirch ) - 1/2 tsp
- Amchoor ( Dry Mango Powder ) - 1/4 - 1/2 tsp as per taste
- Coriander ( Dhaniya ) Powder - 1/2 tsp
- Garam Masala Powder - 1/2 tsp
- Ajwain ( Carom Seeds ) - 1/4 tsp (Optional)
- Mango Pickle (Aam ka tel wala achaar) - 2-3 tsp masala only (optional)
- Oil / Ghee - 1 tsp
- For frying / roasting
- Oil / Ghee - As needed
For the dough:
1. Combine the whole wheat flour, ghee and salt in a bowl and mix well.
2. Add enough water and knead into a semi-stiff dough. Keep aside.
For the stuffing:
1. Peel and mash the boiled potatoes using a masher.
2. Mix in all the spices with your hands. Adding the ajwain is optional but I always add it since it gives a really wonderful aromatic flavour to the parathas. I had tasted ajwain in aloo parathas for the first time at a restaurant in Katra while visiting Vaishno Devi and have been a fan of it ever since.
Assembly and cooking:
1. Divide the dough into 8 equal portions. Using your both palms, make smooth ball and then flatten it out. Also divide the potato stuffing into 8 portions.
2. Now take one flatten dough ball at time. Dip it into dry flour and roll into 3-4 inch diameter circle using a rolling pin and chakla / board.
3. Spread some achaar ka masala on this circle. If not using achaar ke masala, spread 2-3 drops of oil/ ghee instead. Applying oil/ghee inside makes it nice and puffy from the inside as well. Achaar ka masala adds a whole new layer of flavours to the paratha.
4.Put one portion of the potato mixture in the centre and gather the edges as shown.
6. Again dip into dry flour and roll into 6 inch diameter round. Roll it very very gently, making perfect paratha needs practice.
7. Heat the tawa or griddle on medium heat. Once hot place the rolled paratha on it and cook for few seconds or till the you see few bubble on the top.
8. Flip it and cook other side as well. Apply some oil on the surface.
9. Flip again and cook it by pressing gently using spatula. As you press it will puff up if it is rolled properly. otherwise it won’t puff but that is fine it will taste great.
10. Again apply some oil on top and also around the edges. flip it.Cook the other side as well by pressing lightly till both sides are a nice golden brown colour.
11. Remove from flame and serve hot with butter, pickles, green chutney, ketchup or plain yogurt or raita.
There are multiple versions of the stuffing :
1. Adding pyaz or mooli or any boiled vegetable like peas, carrots, bathua, beans, spinach etc. to the stuffing.
2. You can also saute the onion and potato mixture with turmeric and green chilies, lemon juice.
1. To make the good stuffed paratha, the dough needs to be soft and smooth. If the dough is not smooth then it will give hard time rolling. If the dough is hard (not soft) then it will break while rolling. and stuffing will come out from the edges.
2. Chop the chilies and cilantro very finely. and also mash the potatoes well. If there are any big chunks of potato or chili, paratha will break while rolling.
3. Let the stuffing cool completely before you start making the paratha.
4. It is very important to roast it properly. The sides or edges of the paratha stays raw if not cooked properly. To cook the edges well, you need to drizzle some oil or ghee at all the edges around along with applying oil on surface.
5. Parathas make a very good tiffin option as well.