Aloo paratha recipe (Potato stuffed paratha)

Aloo paratha is an INDIAN BREAKFAST made with whole wheat flour, mashed potatoes and spices.

How to make Aloo paratha (Step Wise)

1. Add 2 cups whole wheat flour, ¼ teaspoon salt, 1 tablespoon oil and half cup water in a mixing bowl. Begin to mix adding more water as required to form a soft and non-sticky dough.

2. After you press down the dough, it dent easily and soft. Cover and keep it aside for 30 minutes.

3. Boil the potatoes.If cooking in a pressure cooker, place the potatoes in the cooker along with 1 cup water. cook on a medium heat for 3 to 4 whistles.

Making The Stuffing

1. When the potatoes cool down, peel them and mash and make it smooth. There should be no pieces of potatoes should be left. If your potatoes look sticky , then don’t over do the mashing.

2. Then add

¾ tsp garam masala ½ tsp red chilli powder ¾ to 1 tsp coriander powder ½ tsp chaat masala 1 green chilli chopped (optional) ¾ tsp ginger paste ½ tsp salt ( if needed) 1 tsp kasuri methi ¼ tsp ajwain (carom seeds) 3. Mix all of these and taste. Then add more salt or spices if needed. Divide the mixture to equal portion.

Method To Rolling The Paratha

1. Sprinkle little flour on the rolling area. Make a dough ball and dip it in flour. Flatten it and roll to a round roti.

1. Place a spiced potato ball in the center and bring the sides up.

2. Stuffing to the center and bring the sides higher and make it a cup shape.

1. Rotating the dough on your hand in clock-wise direction. The dough gets stretched by it self and comes over the stuffing.

2. Pushing the aloo inside and bringing the sides higher by rotating until the edges come over to the top.

3. Dip this ball in flour on both the sides and gently flatten it with your fingers. This is very important so the filling is evenly spread all over the paratha.

4. Gently roll it evenly without putting pressure. Do not roll the aloo paratha continuously. Instead rotate in clock-wise direction a little after every 4 to 6 rolls to ensure it does not tear or get stuck.

Frying Aloo Paratha

Making of Aloo paratha

1. After you are done rolling paranthas, heat a pan on a medium high flame. When the pan is hot enough, gently transfer paratha to the pan. Within 2 minutes, you will see bubbles. Flip it to the other side.

2. Press down gently. You will see the paratha begins to puff. put some ghee or oil.

3. Flip it and put more ghee. Cook pressing down on the edges so they cook well. When you see golden to light brown spots on the aloo paratha, remove to a plate.

4. To fry the next one, ensure the pan is hot enough and not extremely hot. regulate the flame to low as needed.

Serve aloo paratha with pickle. You can also put your parathas with butter.

Some Important Tips

1. Quickly boiled potatoes (not over cooked).

2. Mashing potatoes.

3. Stuffing the parathas.

4. Spreading the stuffing.

5. Frying parathas

Prep Time- 15 min.

Cook Time - 30 min.

Total Time- 45 min.

INGREDIENTS-

For dough-

• 2 cups whole wheat flour

• ¼ teaspoon salt

• 1 tablespoon oil

• water as needed for kneading

For filling-

• 300 grams potatoes

• 1 green chilli chopped (optional)

• ¾ teaspoon grated ginger

• coriander leaves

• ½ teaspoon salt

• ½ to ¾ teaspoon garam masala

• ½ teaspoon kashmiri red chilli powder

• ¾ to 1 teaspoon coriander powder

• ½ teaspoon chaat masala (or 1 tbsp lemon juice or ½ tsp amchur)

• 1 teaspoon kasuri methi

• ¼ teaspoon ajwain (carom seeds)

• ½ teaspoon fennel seeds powder (saunf powder)

NUTRITION INFO (estimation only)

Nutrition Facts Aloo paratha (potato stuffed paratha) Amount Per Serving Calories 189Calories from Fat 90 % Daily Value* Fat 10g15% Saturated Fat 5g31% Cholesterol 19mg6% Sodium 239mg10% Potassium 131mg4% Carbohydrates 22g7% Fiber 4g17% Sugar 1g1% Protein 4g8% Vitamin A 29IU1% Vitamin C 4mg5% Calcium 18mg2% Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.