Aloo paratha recipe is among the most famous breakfast dishes in North India. Most Indians love this amazing recipe. However, the taste of Aloo Paratha elevates if you serve it with green Pudina Chutney.
Pudina chutney, also known as mint chutney, is perfect for elevating the taste of aloo paratha. The purpose of having Pudina chutney is to spice up paratha.You will surely be in love with Pudina chutney with aloo paratha if you make it, as mentioned in the article.
But what makes this whole wheat aloo paratha so appealing?
It is its tasty and soft filling of potatoes enriched with flavours of Indian spices, including amchur, green chili, peppy spice powders, and crunchy onions.There may be an instance that while rolling paratha, it may break due to filling, or sometimes filling also comes out.
In this recipe, I will explain how to avoid this. Let’s check out how you can make perfectly fluffy and soft paratha.
How to make Aloo Paratha recipe?
Aloo Paratha Recipe
For making dough-:
- 2 cups Whole wheat flour
- 200 ml Water
- 1 tablespoon Oil
- ½ tablespoon Salt
For making potato filling :-
- 2½ cups Mashed boiled potatoes
- 1 tablespoon Coriander leaves(chopped)
- 1 ½ tablespoon Green chilly (finely chopped)
- ½ tablespoon Turmeric Powder
- 1 tablespoon Ginger paste
- 1 tablespoon Oil
- ½ tablespoon Salt
Method of Making Aloo Paratha (For making dough)
- Mix 2 cups of wheat flour with ½ tablespoon salt.
- Add water as needed and bind them together to make a smooth dough.
- When it is smoothly kneed, add 1 tablespoon of oil to the dough and then knead it again until smooth.
- Now cover and keep the dough aside.
For making potato filling –
- Add 1tablespoon oil to a pan.
- Add 1 tablespoon of ginger paste when the oil is hot.
- Now add 1½ tablespoons chopped green chilli and sauté it.
- Add ½tablespoon turmeric powder and ½ tablespoon salt and give it a nice mix.
- After that, add mashed potatoes and mix them again properly.
- When the potatoes are mixed well, add finely chopped coriander and mix it evenly so that the coriander spreads in every part of the potato mixture.
- Now take the mixture from the stove and set it aside for cooling.
For Making Aloo Paratha –
- Roll a small portion of dough from the kneaded dough into a ball shape.
- Slightly roll the dough and make it a small flatbread of 4 – 5 inches in diameter.
- Now take some potato filling and make ball of it.
- Place the potato ball in the centre.
- Now bring all edges of the dough together and finely pinch to seal its edges.
- If there is extra dough, pinch it out and roll the remaining potato-filled dough in a perfect ball shape.
- Dust the dough ball with flour, flatten, and roll it evenly.
- Now take ahot pan and put the rolled paratha in it.
- Cook paratha from one side when it turns slightly brown, apply ghee or oil, and then flip it to cook from the other.
- On another side, cook for a few seconds, apply ghee/oil, and flip again to cook properly from both sides.
- Ensure the paratha is cooked well from both sides and there is no rawness.
- Similarly, roll the remaining paratha and cook them nicely.
- Your mouth-watering paratha is ready to serve.
Expert Tips For Making wonderful Aloo Paratha
- For cooking potatoes
You can boil potatoes either in a pressure cooker or in a pan. Potatoes can also be steamed. For cooking in a pan or pressure cooker, add water and then cook. Check them with a fork before taking them out of the water.
- The texture of potato filling
Your potatoes must mash very well and there should not be bigger lumps as bigger lumps will break your paratha while rolling. Also, the texture of potatoes should be smooth and light. It will be best to grate the potatoes and then mash them.
- Finely chopped items
It would be best if you chopped any additional mixture of potatoes very fine, or else they will pop out of the dough while rolling.
- Ghee or oil
Both ghee and oil can be used for roasting the aloo paratha. But it will be better if you make vegan paratha, using neutral-flavoured oil for roasting.
- The appropriate amount of heat
Always keep the flame medium-high while roasting aloo paratha. Remember that if the heat is low, paratha will become dense and take longer to cook. And if the flame is high, they will become char before cooking. So always take care of flame heat while cooking. And make sure to adjust the heat according to your pan.
Frequently Ask Questions:-
Add amchur powder, or dried mango powder, to make mashed potatoes slightly tangier. Or you can add substitutes like lemon juice or dried pomegranate seed powder.
Absolutely! You can make healthy aloo paratha by modifying the potato filling. Add some cooked vegetables like French beans, carrots, or peas. You can add cheese or paneer to elevate the nutritious value and make paratha tastier. Secondly, you should use heart-healthy oil instead of ghee for pan-roasting the paratha.
As the potato’s skin needs to be peeled before use, it is recommended to use thick skin jacket potatoes/russet potatoes or waxier skinned potatoes.
Ideally, the dough should be smooth, but if your dough has become sticky or thin, you can add a few tablespoons of flour to fix the issue. After that, mix and knead the dough to make it smooth. However, if the dough is not soft or dry, add a few drops of water and knead it again. After adding the water, you should knead until the water is completely absorbed in the dough. Make sure that the result of the dough should be soft.
You can easily make aloo paratha with ragi, jowar, or bajara flour. This will make aloo paratha gluten-free, also. But rolling with this flour will be difficult, so using two silicon mats for rolling the dough is advisable.