today i will give aloo paratha full recipe in this post. If you need aloo paratha recipe so keep an eye in this post and follow the recipe carefully step by step. After follow this Aloo Paratha recipe you can also make aloo paratha in you own home and can enjoy it with your whole family. So, you need to just follow this aloo paratha recipe.
Aloo Paratha Recipe
Aloo Paratha, also known as aloo paratha, is an Indian whole wheat flatbread that is not seasoned with flour and filled with an incredibly hot and delicious potatoes stuffing. It is among the most sought-after breakfasts, and it is delicious with butter, plain yogurt and pickle. Find my simple recipe that has many variations as well as tips and tips.
Here are some additional filling paratha recipes that you can serve for your morning breakfast at the weekend. Gobi Paratha, Keema Paratha, Palak Paneer Paratha along with Broccoli Paratha. So, in this post I will give you just Aloo Paratha Recipe.
About This Aloo Paratha Recipe
Aloo paratha (stuffed potato paratha) is an flatbread made of stuffed potatoes in the Punjabi style which is widely used throughout Indian as well as abroad. It is not just at home, you can also see aloo paratha available in all North Indian restaurants or dhabas (Indian roadside eateries).
Aloo paratha is made by making an entire wheat flour-based dough and filling it up with spicy, tangy potato masala that is flavoured with spices and herbs. Then, it is pan-fried using oil or ghee until crispy and golden.
It's recommended to serve it with a dollop butter/makhan and yogurt, a pickle as well as masala lassi or chai with a side of.
This delicious, easy and filling Aloo paratha recipe is the ideal morning or breakfast recipe. It can also be enjoyed during dinner or lunch and could be packed into schools or office Lunch boxes.
There's many methods to make the aloo paratha filling can be made , as well as the method by which it can be wrapped. This recipe is one that my mother taught me and some variations. Please take a look!
This Aloo Ka Paratha is,
- Crispy and Flaky
- Vegan (skip ghee)
- Delicious
- A riot of flavors
- Simple to make
Needy Ingredients for Aloo Paratha Recipe:
To create the dough needed for the an aloo paratha, you'll requ
ire whole wheat flour salt, oil, along with water. You could include 1/2 cup of all-purpose flour to the dough , to make the paratha more crispy. Go to any Indian grocery store in your area to purchase the whole wheat flour.
for making the fillingto prepare the mixture, the potatoes must be simmered then peeled and crushed. Then, they are combined with spices and herbs to make a tasty filling.
I prefer Gold potatoes, or russet potatoes for this filling. They are sweet and have an airy and fluffy texture. In reality you are able to use any potato are available to you.
To prepare potatoes into a filling the potatoes mix with fresh green chilies (green chili peppers), cilantro (coriander) fresh ginger, onions salt Kashmiri Red Chili Powder dry mango powder the powder of anardana (pomegranate seeds, powder) ground cumin as well as garam masala spices.
Be sure to smash the potatoes thoroughly. If there are any lumps in these potatoes aloo parotha can tear as it rolls.
Dry mango powder as well as the pomegranate powder impart a tart flavor the red chili powder as well as green chilies give that much-needed spice. You can leave out powder from pomegranate seeds if they're not available.
Cayenne pepper, also known as paprika or cayenne can also work perfectly in lieu in place of Kashmiri red chili powder. You can alter the amount of spice powders based on your preferences and taste. You can leave out the spices aren't in your pantry. This filling can be forgiven.
Make sure to include fresh cilantro because they provide an energizing taste and splash of green to the masala.
Pro Tips By Digital Tech 404
Making aloo paratha can appear daunting at first, but If you keep a few guidelines in mind while making them, I promise you it's an easy task.
- Be careful not to overcook the potatoes. Don't overcook them. They should be cooked until soft and then take them from the heat.
- Make sure you cool the cooked potatoes completely prior to making the filling in order for the perfect texture. Refrigerating them for a couple of hours will make them dry and the parathas won't tear when rolling.
- Mash the potatoes thoroughly! If there are large pieces left, they'll tear the paratha when rolling. I prefer to smash the potatoes, however you can even grated it to give it an entirely different texture.
- Knead the dough thoroughly until it becomes firm and silky smooth.
- In terms of consistency, the dough and the filling must be identical and this principle is applicable to any paratha stuffed with filling that you prepare.
- If you're lacking one or two spices or herbs don't fret. The parathas will still turn out tasty.
- If you're looking to make aloo paratha that is vegan you can use olive oil or vegetable oil instead of Ghee.
- Don't overfill the parathas because otherwise the filling may leak out as you roll.
- To ensure that the filling gets evenly distributed throughout your paratha roll it out with the palm of your hand. Then, move across the paratha from side one to another in a circular motion. Make sure that the edges are a little smaller than the middle.
- Transfer the paratha that you have rolled to the griddle when it's well-heated. If it's not hot enough, then the parantha might be soft and will not be crisp.
- Cook the parathas over medium-to-high temperatures. If you cook them on low heat, they will make them soggy and soft.
- Keep pressing the parathas by using the ladle's back to
keep crispy and nice. - Use a lot of ghee or oil for a perfect crispy paratha.
How do I create Aloo Paratha?
A large bowl is used to stir the whole wheat flour of 4 cups, 2 teaspoons salt as well as 1 teaspoon vegetable oil. Incorporate water (approx 1 1/2 cups) gradually and then knead until you have an elastic dough. It should appear slightly firmer than the dough for roti.
The amount of water needed to mix the dough is contingent upon the grade of flour. The best method is to continue adding water small amounts until the dough has a cohesive texture.
Make the dough by kneading it for a couple of minutes until it's smooth. Wrap the dough in an old kitchen towel and put it in a separate place (on your counter) to rest for about 20 minutes.
Make 1 lb (500 grams) cooked potatoes well using the potato masher. There shouldn't be too many large pieces.
Include 2 teaspoons crushed green chili peppers 2 tablespoons chopped cilantro 2 teaspoon fresh ginger 1 cup of chopped onions, sea salt according to taste 1 teaspoon Kashmiri red chili powder 2 tablespoon dry mango powder 1 teaspoon powdered pomegranate seeds half teaspoon of ground cumin along with 1/2 teaspoon garam masala spice mix. Add it to the bowl and mix them thoroughly.
Ready Filling.
Knead the dough a second time before dividing it in 12-15 equally portions. Place each piece between your palms, creating soft balls.
Choose some dough ball and lightly press it the palms of your hands. Dust it with dry flour, then roll it into a 4-inch circle. The is supposed to be marginally smaller than the edges.
Note The remaining balls covered by the kitchen cloth to avoid drying.
Place 2 tablespoons of filling into the middle of the circle. Bring the edges in and press to close the edges. Make a ball of the dough by rolling it between your palms to form an even ball again.
The ball should be pressed lightly and then place it on the surface. Dust it with flour, then roll it gently into a 6 inch circle. While rolling, move between one end and the next in a circular manner to ensure that all the filling gets to all sides of the cake and gets evenly distributed.
Note Do not be concerned that it's not a perfect round. The art of rolling aloo parathas correctly requires patience and time. It will be done soon!
Cook a griddle on high temperatures. When the griddle has become hot, put the paratha onto the griddle and let it cook till brown marks begin to appear at the bottom on the paratha (2-3 hours).
Flip the dish and spread 1-2 teaspoons oil or ghee to it.
Then flip it over and spread a teaspoon of oil or ghee to the other side , too. Press it with the ladle's back and cook until well-browned on both sides. The paratha is made similarly. Serve hot with pickle, butter, and yogurt.
Frequently Answered Questions for Aloo Paratha Recipe
How do I boil potatoes?
To boil potatoes wash and scrub them thoroughly. If you're using a pressure cooker that is traditional you can add the potatoes into it, along with 3 glasses of water.
Shut off the pressure cooker's lid, and cook for one whistle at high heat Then lower the temperature to medium-low and cook for two additional whistles.
Take the cooker off heat then let pressure go out at its own pace. The potatoes should be peeled and cooked in a well-oiled manner. I suggest refrigerating them for at minimum 3-4 hours. They can be used for making parathas.
If you're using an instant-pot to cook potatoes, add the potatoes along with 1 cup water into the pot. Press PRESSURE COOK, and set the timer for 5 mins.
Adjust the valve to seal position and wait for the timer to run out. The pressure will release naturally for 10 minutes, then open the valve and let the pressure go down. The lid should be opened.
You can cook the potatoes on the stove. Slice the potato in two. Make sure to boil water in an enormous pot. Add the potatoes, cover them and cook on low temperature until the potatoes are soft. Peel them and serve.
Can be sweet potatoes substituted in place of normal potatoes?
You can indeed use sweet potatoes, and follow the same recipe to make sweet potato wraps. It is just a matter of replacing sweet potatoes with regular potatoes.
They may have a sweet flavor due to the fact due to the use of sweet potatoes. However, they are amazing.
How do you make aloo parathas and not break it?
Many complain that their paratha is broken as it rolls. Here are a few suggestions to ensure that your paratha is intact and the filling gets even to the sides of your paratha.
The potatoes must be cool prior to stuffing. The potatoes that are warm become sticky and tear the paratha as it is being rolled. The consistency and quantity of the filling and dough must be identical. Make sure not to overfill the paratha. Make aloo parathas with your light hands, moving between one end and another as you roll.
Can we make it gluten free?
I haven't tried making it using gluten-free flour however you can make use of any gluten-free flour you prefer. I'm sure the flavor and texture will be different slightly.
How do you roll aloo parathas in different ways?
Instead of putting the filling into the dough, explore other ways of rolling the aloo paratha.
1. Divide the dough into two equal pieces. Roll both of them into a thin five inch circle. Spread 2 tablespoons of filling onto one circle and over the second circle. Make sure to press the ends to close them. Then lightly sprinkle the paratha with dry flour, then roll it into a 6-inch circle. Then, fry it in the skillet using oil or ghee.
Serving Suggestions
Potato paratha is best served with pickle, butter and yogurt. It can also be served with raita , such as tomato onion the raita, carrots raita pahadi kheere, palak raita bondi rice.
A fresh homemade dahi (yogurt) along with hot masala chai is my preferred way to serve aloo paratha. It is also possible to offer cilantro mint chutney alongside the parathas.
Variations
Aloo Cheese Paratha Create a cheesy flavor by adding chopped cheese, red pepperflakes and grated in the filling.
Do not add spices to this recipe. You can substitute the cilantro by Italian herbs to give a different twist in flavor.
Aloo Matar Paratha Add some boiled green peas and potatoes and cook them to create aloo matar partha. Find out how to keep peas in order to use them at any time.
Aloo Paneer Paratha Paneer Paratha Paneer and aloo make an amazing combination. Sprinkle some paneer grated on your aloo's filling recipe to make paneer aloo paratha.
Aloo Methi Paratha Mix fresh chopped methi (fenugreek) leaves to the potato mix. chopped kale, spinach or bathua can also be used well.
Aloo Dry Fruits Paratha In this recipe it is necessary to include coarsely pounded dry fruit and nuts like cashews, almonds, and pistachios to your aloo filling. It is also possible to add raisins for a slight sweet taste every bite.
With vegetables Gobi that is grated beetroot, carrot and more can be used to the filling, along with aloo.
Storage Suggestions
I would suggest that you cook the fresh ones and serve straight from the tawa or griddle. You could also prepare the dough and the aloo filling and keep it in an airtight container in the refrigerator.
If you're making them ahead, cook the parathas until they are cooked halfway and then let them cool and put them on foil and then store in the refrigerator for two to three days. When you are ready to serve them cook on the grill with Ghee or oil ghee.
These aloo parathas are freezer-friendly as well. To make them freeze-ready cook the paratha on each side for a couple of seconds without oil or ghee, until the color changes slightly. Transfer the cooked paratha half-cooked to an uncooked plate.
The parathas should be completely cool before freezing. Once they are cool, you can arrange them in a layer by separating them by using parchment sheets. Place the parathas in airtight freezer bags. put them into freezers for 3 to 4 weeks.
If you'd like to use it, pull the paratha from your freezer. Cook it over medium-high heat on a hot grill. Apply oil or ghee and cook on both sides until well-browned.
Ingredients
For the dough
- Whole wheat flour 4 cups
- 2 teaspoons of salt
- 1 teaspoon vegetable oil
- Ghee or oil for cooking
Filling
- 1 pound of potatoes (boiled and then peeled and cool)
- 2 tablespoons chopped finely green chili peppers
- 2 Tablespoons of chopped cilantro
- Fresh ginger, grated 2 tablespoons
- 1 cup chopped finely
- Salt to taste
- 1/4 teaspoon Kashmiri red chili powder
- 2 tablespoons dried mango powder
- 1 teaspoon of pomegranate seed powder
- Ground cumin, 1/2 teaspoon
- 1 teaspoon garam masala spice blend
Instructions
For the dough
- A large bowl is used to stir the whole wheat flour of 4 cups, 2 teaspoons salt as well as 1 teaspoon vegetable oil. Add water (approx 1-1/2 cups) gradually and mix until you get an elastic dough. This dough must be slightly firmer than the dough for roti.
- The amount of water needed to mix the dough is contingent upon the grade of flour. The most effective method is to continue adding water small amounts until the dough is a perfect blend.
- Make the dough by kneading it for about 3 minutes until it's smooth. The dough should be covered with an old kitchen towel and put it in a separate place (on your counter) at least 20 mins.
- Make 1 lb (500 grams) the potatoes that you boil well with the potato masher. There shouldn't be too many large pieces.
- Include 2 teaspoons crushed green chili peppers 2 tablespoon chopped cilantro 2 teaspoon fresh ginger grated 1/2 cup diced onion, salt according to taste 1 teaspoon Kashmiri red chili powder two teaspoons dry mango powder 1 teaspoon powdered pomegranate seeds 1 teaspoon cumin powder along with 1/2 teaspoon garam masala spice mix into the bowl and mix them well.
- Knead the dough a second time before dividing it in 12-15 equally portions. Then, roll each one between your palms to form soft balls.
- Choose some dough ball and lightly press it the palms of your hands. Dust it with dry flour, then roll it into a 4 inch circle. The is supposed to be slightly smaller at the edges.
- Note Note: Keep the remaining balls covered by the kitchen cloth to avoid drying.
- Make sure you keep 2 tablespoons of filling in the middle of the circle. Bring the edges together , then press to make sure the edges are sealed. Make a ball of the dough by rolling it between your palms to form the ball smooth again.
- Make sure to press the ball lightly and place it on the work surface. Dust it lightly with flour and then roll it around to form a 6-inch-wide circle. While rolling, move between one end and the next in a circular motion to ensure all the filling gets to both sides, and that it is evenly distributed.
- Note Be relaxed even if you don't get it perfect round. The perfect roll of the paratha requires time and perseverance. It's going to happen quickly!
- Prepare the griddle (preferably cast iron) at a high temperature. When the griddle has become hot, put the paratha onto it and cook it until dark brown marks appear over the surface of the partha (2-3 hours).
- Flip the dish and spread 1-2 teaspoons oil or ghee on it.
- Then flip it over and spread a teaspoon of oil or ghee on the other side too. The aloo paratha is pressed using the ladle's back and fry until well-browned on both sides. The parathas are made similarly. Serve hot with pickle, butter, and yogurt.
Notes
- Be careful not to overcook the potatoes. Don't overcook them. Cook them until tender , then remove them from the stove.
- Make sure you cool the cooked potatoes completely prior to making the filling in order for the perfect texture. Refrigerating them for 2 to 3 hours will make them dryer and also the parathas won't break when rolling.
- Mash the potatoes thoroughly! If there are large pieces left, they'll break the paratha as you roll it. I prefer to smash the potatoes, however you can also grate them to create a different texture.
- Knead the dough well until it becomes firm and silky smooth.
- It is important that the consistency between dough and filling should be the same, and this rule is applicable to any stuffed paratha you prepare.
- If you're short of one or two spices or herbs don't fret. The parathas will still turn out tasty.
- If you're looking to make aloo paratha that is vegan you can use olive oil or vegetable oil instead of Ghee.
- Don't overfill with aloo parathas, or the filling may leak out when you roll.
- To make sure that the filling is evenly distributed across this paratha with an easy hand. Move across the paratha from side one to another in a circular manner. The edges should be rolled a bit smaller than the middle.
- Transfer the paratha that you have rolled to the griddle when it's nicely heated. If it's not hot enough, then the parantha might be soft and will not be crisp.
- Cook the parathas over medium-to-high temperature. A low-temperature cooking method can cause them to become soggy and soft.
- Keep pressing the parathas using the help of a ladle to keep them crispy and crisp.
- Use a lot of ghee or oil to get a perfectly crisp paratha.
Hey guys so that's it. This is the exact Aloo Paratha recipe. i hope you liked this Aloo Paratha recipe. This Aloo Paratha Recipe is 100% healthy and hygienic recipe. I can Assure you that after following this aloo paratha recipe you can also make aloo parathas in your home and can enjoy it with your whole family.