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Best Recipe for Aloo Paratha | Easy Punjabi Aloo ka Paratha | Aloo Paratha

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Food has the remarkable ability to connect us with different cultures and evoke fond memories. Among the vast array of dishes that Indian cuisine offers, Aloo Paratha stands out as a beloved classic. This delectable stuffed flatbread has a special place in the hearts and palates of people across India and beyond. Join us on a culinary adventure as we explore the origins, preparation, and the soul-satisfying experience of relishing an Aloo Paratha.

Eating an Aloo Paratha is not just about satisfying hunger—it’s an experience that engages all your senses. As you take your first bite, the crispness of the outer layer gives way to the savory, spiced potato filling.

The flavors dance on your taste buds, and the combination of textures creates a delightful contrast. Each bite is a symphony of tastes, evoking feelings of comfort, warmth, and a connection to Indian culinary heritage. NORTH-INDIAN-KITCHEN

The Origins of Aloo Paratha

Aloo Paratha traces its roots back to the Punjab region of India, where it was created to provide a hearty and fulfilling meal for laborers in the fields. The dish was not only meant to be nutritious but also easily transportable and quick to prepare. Over the years, Aloo Paratha’s popularity spread throughout the Indian subcontinent and beyond, earning its place as a quintessential Indian comfort food.

 

Ingredients:

To create this masterpiece, you’ll need some basic yet flavorful ingredients:

Whole Wheat Flour: The base of the paratha, whole wheat flour is rich in fiber and imparts a wholesome nutty flavor.

Potatoes: The star of the show! Potatoes are boiled, mashed, and spiced to create the delicious filling.

Spices: A blend of spices like cumin, coriander, red chili powder, and garam masala adds a burst of aromatic flavors.

Fresh Herbs: Chopped cilantro and mint leaves lend a refreshing taste and vibrant color.

Ghee or Oil: Used for cooking the parathas, ghee imparts a rich taste, while oil ensures a crisp texture.

Yogurt or Curd: Often served with a dollop of yogurt on the side, it balances the flavors and adds a cooling element.

 

Preparation of Aloo Paratha

Prepare Smooth Dough

  • Start by taking a 1cup flour in a bowl.NORTH-INDIAN-KITCHEN
  • Add 1/2 teaspoon salt in it.NORTH-INDIAN-KITCHEN
  • Pour water as needed to make a dough.NORTH-INDIAN-KITCHEN
  • Mix the flour until the water fully dissolves in it. Afterwards give hard punches to make a good dough.NORTH-INDIAN-KITCHEN
  • Add 1 teaspoon oil in it. It will helps to create a super soft dough.NORTH-INDIAN-KITCHEN
  • Your dough is ready.NORTH-INDIAN-KITCHEN
  • Cover it & rest for a 10-15 minutes.NORTH-INDIAN-KITCHEN

Prepare Aloo Stuffing

  • Firstly boil the 5-6 potatoes.NORTH-INDIAN-KITCHEN
  • Add 2 finely chopped onion, 2 inch ginger & 1 green chili.NORTH-INDIAN-KITCHEN
  • Append 1/2 teaspoon salt, 1/2 teaspoon red chili powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon cumin powder, 1/2 teaspoon carom seeds, 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder & 1/2 teaspoon amchur powder.North Indian Kitchen
  • Lastly add fresh coriander leaves.NORTH-INDIAN-KITCHEN
  • Finally your aloo paratha stuffing is ready.NORTH-INDIAN-KITCHEN

Make Aloo Paratha

  • Make a small ball of smooth dough.NORTH-INDIAN-KITCHEN
  • Place aloo stuffing in it.NORTH-INDIAN-KITCHEN
  • Cover all the sides of dough after stuff filling.NORTH-INDIAN-KITCHEN
  • Sprinkle the dry flour on it.NORTH-INDIAN-KITCHEN
  • Now it’s time to roller coaster on stuffed dough with rolling pin.NORTH-INDIAN-KITCHEN
  • Your paratha is ready to cook on tawa. Before that sprinkle some fresh coriander leaves.NORTH-INDIAN-KITCHEN
  • Pour some oil/ghee on tawa and place prepared stuffed paratha on it.NORTH-INDIAN-KITCHEN
  • Change the sides of paratha after a several interval of time so that both sides should cook properly.NORTH-INDIAN-KITCHEN
  • Cook the paratha until it becomes golden-brown.NORTH-INDIAN-KITCHEN
  • Your aloo paratha is ready.NORTH-INDIAN-KITCHENServe this delicious aloo paratha immediately hot with yogurt, mango pickle or butter.

Expert Tips

  1. Dough Consistency: Achieving the right dough consistency is crucial. The dough should be soft, smooth, and slightly elastic. Add water gradually while kneading to avoid making it too sticky.
  2. Resting Time: Allowing the dough to rest for at least 20-30 minutes after kneading helps improve its texture and makes rolling easier. Cover it with a damp cloth to prevent it from drying out.
  3. Filling Flavors: Experiment with the spices and herbs in the filling to suit your taste. You can add finely chopped green chilies for a spicy kick or grated paneer (Indian cottage cheese) for extra creaminess.
  4. Potato Preparation: Boil the potatoes until they are cooked but not overly soft. Overcooked potatoes can make the filling too mushy and difficult to work with.
  5. Even Rolling: When rolling out the stuffed dough, ensure it’s evenly thick to promote even cooking. Be gentle while rolling to prevent the filling from spilling out.
  6. Sealing the Edges: Pinch and seal the edges of the stuffed dough ball carefully to prevent the filling from leaking during cooking.
  7. Cooking Temperature: Preheat the griddle or tawa over medium heat before cooking the parathas. Cooking them over high heat may cause them to brown too quickly on the outside while remaining undercooked inside.
  8. Using Ghee: Brushing the paratha with ghee or oil while cooking enhances flavor and promotes a crisp, golden-brown crust. You can also spread ghee on the paratha after cooking for an extra indulgent touch.
  9. Flipping Technique: When flipping the paratha, use a spatula to gently press down on the edges. This helps the paratha cook evenly and encourages it to puff up, creating a light and airy texture.
  10. Practice Makes Perfect: Making Aloo Parathas might take a bit of practice, especially when it comes to rolling and stuffing. Don’t be discouraged if your first attempts aren’t perfect. With time, you’ll develop a knack for it.
  11. Pairing and Serving: Aloo Parathas are incredibly versatile. They can be enjoyed on their own or paired with yogurt, pickle, or chutney. For a complete meal, serve them with a side of raita (yogurt dip) and a fresh salad.

 

FAQs

Q. What is Aloo Paratha?

A. Aloo Paratha is a popular Indian flatbread made with whole wheat dough and stuffed with a spiced potato filling. It’s cooked on a griddle until golden brown and served with yogurt, pickles, or chutney.

 

Q. How do I make the perfect dough for Aloo Paratha?

A. To make the perfect dough, combine whole wheat flour, a pinch of salt, and water. Gradually add water while kneading until you achieve a soft and slightly elastic consistency. Let the dough rest for about 20-30 minutes before rolling.

 

Q. Can I use regular potatoes for the filling?

A. Yes, you can use regular potatoes for the filling. Boil and mash them until they are cooked but not overly soft. You can also use leftover mashed potatoes for added convenience.

 

Q. Can I make the filling in advance?

A. Yes, you can prepare the filling in advance and store it in the refrigerator for a day or two. Make sure the filling is completely cooled before stuffing the parathas.

 

Q. How do I prevent the filling from spilling out while rolling?

A. When stuffing the parathas, make sure not to overstuff them. Seal the edges of the stuffed dough ball carefully and roll gently to prevent the filling from spilling out.

 

Q. How do I get the parathas to puff up?

A. To encourage the parathas to puff up, press down gently on the edges while cooking, especially when flipping. This helps create steam pockets inside the paratha, leading to a light and airy texture.

 

Q. Can I make Aloo Parathas without oil or ghee?

A. While using oil or ghee adds flavor and enhances the texture, you can cook Aloo Parathas without them. However, the parathas might be slightly drier and lack the characteristic golden-brown crust.

 

Q. What can I serve with Aloo Paratha?

A. Aloo Parathas are often served with yogurt (curd), pickles, chutney, or a side salad. They can also be enjoyed with a side of raita (yogurt dip) for a refreshing contrast.

Enjoyed this recipe? Then Try our Other Breakfast Recipes

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Please be sure to rate this recipe or leave a comment below if you have made it. For more vegetarian & non – vegetarian inspirations, Sign Up for my emails or follow me on Instagram YoutubeFacebook, Pinterest or Twitter.

NORTH-INDIAN-KITCHEN

Aloo Paratha Recipe Card

North Indian Kitchen
Aloo Paratha is a traditional punjabi breakfast that is soo easy and nutritious.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Indian, Punjabi
Servings 8
Calories 154 kcal

Equipments

1 Tawa Non-stick
1 Bowl (medium-sized)
1 Roller Pin
1 Roller Pin Board

Ingredients

For Making Dough

  • 1 cup Flour
  • ½ teaspoon Salt
  • Water as required
  • 1 teaspoon Oil

Prepare Aloo Stuffing

  • 5-6 Potatoes
  • 2 Onion(finely chopped)
  • 2 inch Ginger
  • 1 Green Chili
  • ½ teaspoon Salt
  • ½ teaspoon Red Chili powder
  • ½ teaspoon Black Pepper powder
  • ½ teaspoon Cumin powder(jeera)
  • ½ teaspoon Carom powder(ajwain powder)
  • ½ teaspoon Garam masala
  • ½ teaspoon Coriander masala
  • ½ teaspoon Amchur powder
  • Fresh Coriander leaves

For cooking Aloo Paratha

  • Dry Flour as required
  • Some fresh Coriander leaves
  • 1 tablespoon Oil/Ghee

For Serving

Instructions
 

  • Start by taking a 1cup flour in a bowl.
    2. Add 1/2 teaspoon salt in it.
    3. Pour water as needed to make a dough. Mix the flour until the water fully dissolves in it. Afterwards give hard punches to make a good dough.
    4. Add 1 teaspoon oil in it. It will helps to create a super soft dough.
    5. Your dough is ready.
    6. Cover it & rest for a 10-15 minutes.
    Prepare Aloo Stuffing
     
    7. Firstly boil the 5-6 potatoes.
    8. Add 2 finely chopped onion, 2 inch ginger & 1 green chili.
    9. Append 1/2 teaspoon salt, 1/2 teaspoon red chili powder, 1/2teaspoon black pepper powder, 1/2 teaspoon cumin powder, 1/2 teaspoon carom seeds, 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder & 1/2teaspoon amchur powder.
    10. Lastly add fresh coriander leaves.
    11. Finally your aloo paratha stuffing is ready.
    Make Aloo Paratha
     
    12. Make a small ball of smooth dough.
    13. Place aloo stuffing in it.
    14. Cover all the sides of dough after stuff filling.
    15. Sprinkle the dry flour on it.
    16. Now it's time to roller coaster on stuffed dough with rolling pin.
    17. Your paratha is ready to cook on tawa. Before that sprinkle some fresh coriander leaves.
    18. Pour some oil/ghee on tawa and place prepared stuffed paratha on it.
    19. Change the sides of paratha after a several interval of time so that both sides should cook properly.
    20. Cook the paratha until it becomes golden-brown.
    Your aloo paratha is ready

Video

Notes

  • You can adjust spices as you want. 
  • Make sure to prepare the dough properly as it is a base of paratha.
  • You can add vegetables also as per your licking.
Nutrition Facts
Aloo Paratha Recipe Card
Amount per Serving
Calories
154
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
6
mg
2
%
Sodium
 
269
mg
12
%
Potassium
 
87
mg
2
%
Carbohydrates
 
18
g
6
%
Sugar
 
1
g
1
%
Fiber
 
3
g
13
%
Protein
 
3
g
6
%
Vitamin A
 
85
IU
2
%
Vitamin B1
 
1
mg
67
%
Vitamin B2
 
1
mg
59
%
Vitamin B3
 
1
mg
5
%
Vitamin B6
 
1
mg
50
%
Vitamin C
 
1
mg
1
%
Vitamin D
 
1
µg
7
%
Vitamin E
 
3
mg
20
%
Vitamin K
 
1
µg
1
%
Calcium
 
8
mg
1
%
Vitamin B9 (Folate)
 
11
µg
3
%
Iron
 
1
mg
6
%
Magnesium
 
33
mg
8
%
Phosphorus
 
86
mg
9
%
Zinc
 
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Aloo paratha, Paratha
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