Traditional Aloo Paratha Recipe

2022-01-01

By Priyanka Nana

Indian Cuisine

Main Course

Learn how to make delicious Aloo Paratha, a popular Indian flatbread stuffed with spiced mashed potatoes, with this easy recipe. 

Indian Breakfast Classic

A popular Indian flatbread stuffed with spiced mashed potatoes that is a beloved breakfast and lunch dish throughout India. It is a popular breakfast and lunchtime meal in North India and is sometimes served as part of a thali, a traditional Indian meal consisting of various small dishes served on a large platter.

A Nibble on the Roots of Potato Stuffed Flatbread

The dish is believed to have originated in the northern regions of India, particularly in the Punjab region. The Punjab region, which spans across the northwestern part of India and eastern Pakistan, has a rich culinary tradition that has been heavily influenced by the local farming and agricultural practices. 

From the Andes to the Aloo Paratha

Potatoes, which are a primary ingredient in Aloo Paratha, were introduced to India through traders from South America in the late 16th century and quickly became a staple crop in the Punjab region. 

Gujarati-style Aloo Paratha

The dish is made by mixing mashed potatoes with spices such as cumin, coriander, turmeric, and chili powder, before being stuffed into a ball of dough and rolled out into a round flatbread. The paratha is then cooked on a hot griddle with oil or ghee until crispy and golden brown.

Side Dishes Suggestions for Pairing Aloo Paratha

Aloo paratha is often served with plain yogurt, raita, mint chutney, or a side of dal. Another accompaniment can be Indian pickles such as mango pickle, lime pickle, or mixed vegetable pickle, which can add a delicious punch to the paratha.

Pitfalls on Aloo Paratha

 Getting the right consistency of potato filling: The filling for Aloo Paratha needs to be firm enough to be shaped into a ball but also moist enough for it to be a flavorful and delicious filling. Adding too much water or milk can make the filling runny, and too little can make it too dry.

 Rolling out the paratha evenly: Rolling out the dough for paratha can be a challenge, especially if the filling is too moist. Start by rolling out the dough into a small circle, add the filling, and then seal it up by pinching and sealing the edges. Use a rolling pin to flatten and roll out the dough evenly.

 Cooking the paratha properly: Cooking the paratha requires patience and practice. Cook the paratha in a hot skillet with enough oil or ghee to prevent it from sticking. Cook each side for about a minute or until it's golden brown and crispy.

 Balancing the spices: The right balance of spices is essential to make delicious Aloo Paratha. Use a combination of cumin, coriander, garam masala, chili powder, and chaat masala to create a flavorful filling. Be sure not to add too much of any one spice, as this can overpower the other flavors.

 Storing the paratha properly: Aloo Paratha can be stored for a few hours at room temperature or in the refrigerator for up to two days. When you're ready to reheat them, use a warm skillet or the microwave to heat them up.

Ingredients

• 2 cups whole wheat flour

• 1 tsp salt

• 1 tbsp oil

• 1/2 cup warm water

• 3 medium potatoes, boiled and mashed

• 1/2 tsp cumin seeds

• 1/2 tsp dried mango powder

• 1/2 tsp red chili powder

• 1/4 tsp turmeric powder

• 2 green chilies, finely chopped

• 2 tbsp fresh coriander leaves, chopped

• Ghee, for cooking

Instructions

1. In a mixing bowl, combine the flour, salt, and oil. Add warm water and knead to form a smooth dough. Cover and rest for 15 minutes.

2. In another bowl, mix together the mashed potatoes, cumin seeds, mango powder, red chili powder, turmeric powder, green chilies, and coriander leaves.

3. Divide the dough into equal portions. Take a dough ball and roll it into a small circle. Place a spoonful of the potato filling in the center of the circle.

4. Bring the edges of the dough together and pinch to seal. Flatten the stuffed dough ball and roll it out into a paratha using a rolling pin.

5. Heat a tawa or griddle over medium heat. Place the rolled paratha on the hot tawa and cook until both sides turn golden brown, brushing ghee over it.

6. Serve hot with plain yogurt or pickle.

Preparation Time 15 min

Cook Time 30 min

Total time 45 min

Nutrition Facts

Calories: 300

Fat: 8 g

Saturated Fat: 1 g

Carbohydrates: 52 g

Fiber: 7 g

Sugar: 2 g

Protein: 8 g

Regional Ingredients Variations of Aloo Paratha

Punjabi-style Aloo Paratha: This version is made with boiled and mashed potatoes, a mix of spices like cumin, coriander, and chili powder, and is then stuffed into the wheat dough before being rolled out and cooked on a griddle. It is typically served with butter and yogurt.

Maharashtra-style Aloo Paratha: Known as "Batatyachi Bhakri", this version includes the addition of grated coconut, ginger, green chili, and coriander to the potato filling, which adds a refreshing and aromatic flavor. It is typically served with ghee and a spicy chutney.

Haryanvi-style Aloo Paratha: This version includes the addition of grated radish and onion to the potato filling, which adds a crunch and a pungent flavor. It is typically served with pickles and curd.

Rajasthani-style Aloo Paratha: Called "Matar Ke Parathe", this version includes the addition of green peas to the potato filling, along with a mix of spices like cumin, coriander, and garam masala. It is typically served with mango pickle and curd.

Karnataka-style Aloo Paratha: Known as "Aloo Parota", this version includes the addition of grated carrots and chopped onions to the potato filling, which adds a sweet and pungent flavor. It is typically served with coconut chutney and tomato pickle.

Gujarat-style Aloo Paratha: Called "Batata Paratha", this version includes the addition of ground peanuts, sesame seeds, and grated ginger to the potato filling, which adds a nutty and spicy flavor. It is typically served with mango pickle and curd.

Kolkata-style Aloo Paratha: Known as "Alu'r Porota", this version includes the addition of pureed green peas, fried onions, and paneer to the potato filling, which adds a creamy and rich flavor. It is typically served with aam kasundi, a spicy mustard sauce.

Tamil Nadu-style Dosa Batter: This traditional version is made with a combination of rice and urad dal, which is soaked, ground, and allowed to ferment overnight. It is typically served with sambar and coconut chutney.

Enjoy the taste of Aloo Paratha, an Indian delight, with your friends and family! #AlooParatha #IndianCuisine #Vegetarian #Vegan #NorthIndia