Aloo Paratha, an authentic recipe that originated from the Indian subcontinent is a favorite breakfast dish of many Indian families. Traditionally it is made with lots of ghee but you can also substitute it with oil.
Actually, these brittle flatbreads are made with easily available ingredients like wheat flour, mashed potatoes, green chilies, chopped onions, red chili powder, etc. A combination of mashed potatoes and other spices is stuffed in the roti and rolled out on a hot pan with oil or ghee.
To prepare this tempting dish all you require is just 40 minutes and the result is rich and delicious when done!
To make your Aloo Parathas healthier, add some carom seeds (Ajwain). Addition of Ajwain will also add a unique flavor to your parathas. Side dishes like curd, pickle raita, tomato sauce, etc. go well with Aloo Paratha.
Aloo Paratha is a versatile dish which means that you can have it anytime for your breakfast, lunch or dinner. Potatoes are high in carbohydrates and therefore, these parathas mellow downs your hunger for a longer time.
Kids tend to love potatoes and so you can pack them in their tiffin box for lunch. It proves to be a perfect morning meal for your loved ones, especially on lazy weekends.
It also contains minerals potassium, phosphorous magnesium, sodium, iron, etc. which are vital for your kids. Potatoes even contain a considerable amount of vitamin A, C, and folate. As a result, these parathas prove to be a healthy option for both kids and adults.
Just place a couple of cheese cubes on a hot paratha and see how quickly your kid finishes it!
Aloo Paratha Recipe
Ingredients for Aloo Paratha
- 1 Cup Wheat Flour 250g approx
- 1/4 tsp Salt
- Oil as required
- Warm Water as required
- 1 tbsp Ghee or Butter
For the stuffing:
- 2 Potatoes medium, peeled, boiled, mashed
- Red Chilli Powder a pinch
- 1/4 tsp Coriander Powder
- 1/4 tsp Cumin Powder
- 1 tbsp Coriander Leaves chopped
How to make Aloo Paratha
- Sift together the wheat flour with salt & Mix well
- Gently pour the water and knead to a soft dough. Knead until the dough becomes very pliable.
- Cover and keep aside in a warm place for 30 to 45 minutes.
- Meanwhile combine all the stuffing ingredients and mix well.
- Make small-medium sized balls of the dough and flatten them.
- Roll them into a small-medium cirle on a floured surface.
- Spoon approx 1 tbsp of the filling and spread it evenly on one side.
- Cover it with another uncooked paratha and carefully seal the edges, using little water if required.
- Repeat the same for the remaining dough.
- Heat a tawa over medium flame.
- Cook the prepared parathas until reddish-brown spots appear.
- Flip the paratha and cook the other side for 30 to 40 seconds, adding little ghee/butter
- Remove and brush the top with melted ghee or butter.
- Serve hot with curd and pickle.