Punjabi Aloo Ka Paratha Recipe | Classic Aloo Paratha Recipe

Aloo Paratha or Punjabi Aloo ka  Paratha  is a potato stuffed flatbread. It is a popular Indian breakfast that combines  starches in a single delectable package. Crisp on the outside and tender on the inside, this humble meal is as comforting as a hug.  Aloo means “potato” and paratha means “flatbread” in Hindi, so the name is quite telling: aloo ka  paratha is an unleavened whole wheat flatbread stuffed with a savory, spiced, mashed potato filling.

Ingredients of Punjabi Aloo Ka Paratha:

For the dough:

• 2 cups whole wheat flour
• Water, as needed
• Salt, to taste

For the filling:

• 2 large potatoes, boiled and mashed
• 1 small onion, finely chopped
• 2-3 green chilies, finely chopped (adjust to taste)
• 1 teaspoon ginger, grated
• 1 teaspoon cumin seeds
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• Salt, to taste
• Fresh coriander leaves, chopped
• Ghee or oil, for cooking

Instructions of making Aloo Ka Paratha:

Making the Dough:

• In a mixing bowl, combine the whole wheat flour and a pinch of salt.
• Gradually add water and knead to form a smooth and pliable dough. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Preparing the Filling:

• In a mixing bowl, combine the boiled and mashed potatoes, chopped onions, green chilies, grated ginger, cumin seeds, red chili powder, garam masala, salt, and chopped coriander leaves. Mix well to form the filling mixture.

Making the Parathas:

• Divide the dough into equal-sized balls, slightly smaller than a tennis ball.
• Take one dough ball and roll it between your palms to make a smooth ball. Flatten it slightly and dip it in dry wheat flour.
• Roll out the dough ball into a small circle, about 4-5 inches in diameter.
• Place a portion of the potato filling in the center of the rolled-out circle.
• Gather the edges of the circle and bring them to the center, sealing the filling inside the dough.
• Pinch off the excess dough and flatten the stuffed ball between your palms.
• Dip the stuffed ball into dry wheat flour and roll it out gently into a round paratha, about 6-7 inches in diameter. Be gentle while rolling to avoid the filling from coming out.

Cooking the Parathas:

• Heat a tawa or a flat skillet over medium heat.
• Place the rolled-out paratha on the hot tawa. Cook for about a minute or until you see small bubbles forming on the surface.
• Flip the paratha and spread a little ghee or oil on the cooked side.
• Cook the second side for about a minute, pressing gently with a spatula to help the paratha cook evenly.
• Flip again and spread ghee or oil on the second side. Press with the spatula if needed.
• Cook until both sides are golden brown and crisp, with darker spots.
• Remove the cooked paratha from the tawa and place it on a plate.
• Repeat the process with the remaining dough balls and filling.

Serving of Aloo Ka Paratha:

Serve the Punjabi Aloo Parathas hot, accompanied by yogurt, pickle, or any other side dish of your choice.

Enjoy your delicious homemade Punjabi Aloo Parathas!

(Note: This recipe makes approximately 6 parathas.)

Country of origin- India

State- Punjab