I tried Aloo paratha only recently, all these days I felt it was hard enough to make. And with stuffing inside I thought I would surely mess it up....But finally had the guts to try it out and now am confident enough to make it again.Have updated with steps and video too...
Aloo paratha with Boondi Raita
is a great combo....do try this for yourself and enjoy!
Video showing how to stuff and roll aloo paratha
Aloo Paratha Recipe
Preparation Time:10 minutes | Cooking Time : 30 mins | Serves:2
Recipe Category: Main | Recipe Cuisine: North Indian
For the chapathi dough:Wheat flour - 1 cup
Oil - 1 tsp
Salt - to taste
Water - as required
For the aloo stuffing:Potatoes - 2 large
Coriander leaves -2 tbsp
Turmeric powder - a generous pinch
Jeera - 1 tsp / Ajwain (Omam) - 1/2 tsp
Salt - to taste
- In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water( you can even use the drained radish water)little by little, gather to form a soft pliable dough.Once it is gathered to a mass add 1/2 tsp oil and knead it once.The dough should not be too tight or too loose, it should be non sticky at this stage.Allow it to rest for a while until we prepare the stuffing.
- Cut potatoes into half and pressure cook them until soft for 5-6 whistles. Peel of the skin, mash it well,add turmeric powder and mix well with your hands,Set aside.Heat oil in a pan add ajwain let it splutter.
- Then add mashed potatoes,saute for 2mins then add required salt and give a quick stir. Finally add chopped coriander leaves, give a quick stir and switch it off.
- Make small balls with the mixture and keep aside.Mix wheat flour with water to form a soft pilable dough. Now divide the chapathi dough into equal parts and roll into smooth balls bigger than the aloo balls. Flour the surface and roll the chappathi dough slightly thicker.Then place the aloo ballin the center and gather the dough from all sides.
- Seal it well, flip to other side and start rolling to a slightly thinner paratha. Dust flour when needed.Heat dosa tawa and carefully place the parathas, drizzle oil and cook until the parathas turn golden brown.
Brush it with ghee while serving and serve it hot!
- After stuffing the aloo balls and sealing it up, you can slightly flatten it with your palms before rolling.
- You can also add red chilli powder along with turmeric powder
- You can even apply ghee for toasting the parathas.
- I make my parathas a bit thinner, Roll it thin or slightly thick as per your liking. It goes well with any curd based raita either onion raita or pickle raita.
Labels: Breakfast Ideas, Lunchbox Recipes - Tiffin Items, North Indian, potato recipes, Rotis and Parathas, Special Breakfast, Step by Step Recipe