AuthorPooja SundariaCategoryBreakfast, Indian Bread, LunchAloo paratha is not a paratha; it’s a feeling of cold grey days of fall and winter season. Actually, aloo paratha is an Indian stuffed bread with spicy potato filling. We Indians always adore paratha. Basically, our morning starts with heavy breakfast that includes different variety of paratha and a hot cup of masala chai with homemade pickle.
The best part of parathas is that you can serve in breakfast as well as pack in the lunch box for your kids. I have learned these delicious aloo parathas firstly from my Punjabi landlady we call her "Bi Ji". She actually makes parathas super delicious with lots of love and most of the times parathas are cooked with lots of ghee and served with dollops of butter.
Charred, flaky "aloo ka paratha" is the most favourite breakfast in Punjabi families and mine too. You will simply love aloo paratha, it is packed with lots of flavours that melt in the mouth texture.
To make aloo parathas, you need two main ingredients:
• Whole wheat and chickpea flour dough: a basic dough made with whole wheat flour and chickpea flour, a little bit of salt, oil and water.
• Potato stuffing: boiled or steamed mashed potatoes with few spices, herbs and salt.
You can make these paratha vegans too by just simply skip the ghee/butter and use oil instead. These are so delicious anyways, just add some love and voila.
A bowl of homemade curd, white butter, and pickle along with this aloo paratha is all you need to make your weekend more delightful.
So ENJOY! Stay healthy, stay humble!
Ingredients
Instructions
Add whole wheat flour, chickpea flour, salt and vegetable oil in a bowl.
Add water and knead to make a soft dough. The dough should be slightly tighter than the roti dough.
Knead the dough for 2-3 minutes until it becomes very smooth.
Cover the dough and keep aside for 20 minutes.
Add all the ingredients for the filling in the potato and mix well.
Knead the dough once again and divide it into 14 equal parts.
Make the dough into balls.
Dust and roll one ball to make a 4-inch circle. This disk should be thinner from the edges.
Take the filling, approximately same amount as the dough ball and make it into a ball too.
Keep the filling ball in between the dough circle and bring the ends together and seal them.
Press the circle slightly and dust and roll gently to make a 6-inch circle.
Roll the paratha evenly.
Heat a griddle.
Once the griddle is hot, transfer the paratha on the hot griddle and cook until brown spots appear on the base of the paratha.
Flip the paratha and apply ghee on it.
Flip again and apply ghee on another side as well.
Press the paratha using a ladle and fry until it is nicely browned from both sides.
Serve hot with butter, pickle and curd.
Ingredients
Directions
Add whole wheat flour, chickpea flour, salt and vegetable oil in a bowl.
Add water and knead to make a soft dough. The dough should be slightly tighter than the roti dough.
Knead the dough for 2-3 minutes until it becomes very smooth.
Cover the dough and keep aside for 20 minutes.
Add all the ingredients for the filling in the potato and mix well.
Knead the dough once again and divide it into 14 equal parts.
Make the dough into balls.
Dust and roll one ball to make a 4-inch circle. This disk should be thinner from the edges.
Take the filling, approximately same amount as the dough ball and make it into a ball too.
Keep the filling ball in between the dough circle and bring the ends together and seal them.
Press the circle slightly and dust and roll gently to make a 6-inch circle.
Roll the paratha evenly.
Heat a griddle.
Once the griddle is hot, transfer the paratha on the hot griddle and cook until brown spots appear on the base of the paratha.
Flip the paratha and apply ghee on it.
Flip again and apply ghee on another side as well.
Press the paratha using a ladle and fry until it is nicely browned from both sides.
Serve hot with butter, pickle and curd.