Punjabi aloo ka paratha is a popular Indian breakfast of unleavened whole wheat flatbread stuffed with a spiced potato stuffing.
Cuisine: indian, punjabi
Author: Dassana Amit
for aloo paratha stuffing
3 to 4medium potatoes, boiled and mashed
1 to 2green chilies,chopped finely
¼ to ½teaspoonkashmiri red chilli powderor deghi mirch, optional
¼ to ½teaspoonpunjabi garam masala powderor garam masala powder
½ to 1teaspoonamchur(dry mango powder)
2 to 3teaspoonsfinely chopped coriander leaves,optional
oilor ghee, as required for roasting parathas
for paratha dough
2cupswhole wheat flour
½teaspoonsaltor add as required
1tablespoonoilor ghee (clarified butter)
water as required for kneading
white butteror yogurt to serve with the aloo paratha
mango pickleor lemon pickle
First boil the potatoes and peel them. You can boil or steam the potatoes in a pressure cooker, steamer or electric cooker.
Chop and then mash the potatoes with a potato masher.
The potatoes should be mashed very well. There should be no lumps or small pieces in it.
Now add the chopped green chilies, garam masala powder, red chili powder, dry mango powder and salt.
Mix the spice powders and green chilies with the mashed potatoes very well. Check the taste and add more salt or red chili powder or dry mango powder as per your taste.
In another bowl or pan, take whole wheat flour (atta).
Make a well in the center. Add salt, oil and about half of the water.
Bring the mixture together and knead into a smooth soft dough.
Cover and keep the dough aside for 20 to 30 minutes.
rolling and stuffing aloo paratha : method 1
Pinch two small balls from the dough. Flatten them and dust with whole wheat flour.
With a rolling pin, roll them into about 4 to 5 inches diameter rounds . Try making both the rounds of the same size.
On one of the rolled dough circle, place the potato stuffing in the center and keep about 1 inch empty space from the sides.
Gently place the second circle on top.
Press and seal the edges with your fingertips.
Dust some flour on the stuffed paratha and roll into a round of about 7 to 8 inches in diameter or about the size of a normal roti or chapati.
rolling and stuffing aloo paratha : method 2
Pinch a medium ball dough. Roll and flatten it. Dust with some flour and roll it in a circle of about 5 to 5.5 inches in diameter.
Place the potato stuffing in the center, keeping about 2 to 2.5 inches space from the sides.
Take the edge and start pleating as well as bringing the pleats in the center.
Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.
In case you do see the filling, then just take a small piece of dough and cover the gap. Roll to smoothen out the small piece of dough.
Press the pleats from center.
Sprinkle some flour and roll this version of aloo paratha to about the same size as that of a chapati or roti.
making aloo ke parathe
On a hot tava (tawa or skillet or griddle) place the rolled paratha.
The Tava shoud be hot and not at a low temperaure. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.
When the base is partly cooked, flip the alu paratha.
Spread some ghee on the partly cooked part.
Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the paratha.
Spread some ghee on this side too. A well made and well roasted aloo ka paratha will puff up.
Flip again once or twice till both the sides of aloo paratha are cooked properly. You should see crisp brown spots on the paratha.
You can also Press the paratha edges with a spatula or spoon, so that they are fried well. As some time, the paratha edges are not cooked well.
Make all aloo ke parathe this way and stack them up in a roti basket or casserole.
You can also serve the aloo paratha directly from the tava (skillet) straight in the serving plate. Serve some extra butter on the side, along with mango pickle or lemon pickle or some yogurt.
Adding oil or ghee while kneading the dough makes the parathas soft.
The aloo stuffing mixture can be made according to your taste and liking. You can also add roasted cumin seeds powder (jeera powder), rock salt, coriander powder.
To the aloo stuffing, you can also add other boiled and mashed veggies like peas, carrot, french beans, also grated cheese and paneer, to make it more nutritious and you have your mix veg paratha.
Always cut the onions, chillies, coriander leaves very finely. Also, the aloo should be mashed very well. There should not be any lumps or small pieces in it. This is so, so that, the parathas do not break while rolling.
If you do not have amchur powder, then you can use anardana powder or lemon juice. Add as per your taste.
To vegan aloo paratha, roast the paratha with oil instead of ghee. Also use oil while needing the dough.