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Traditional Aloo Paratha

2022-01-01

By Priyanka Nana

Indian Cuisine

Main Course

3 Efficient Methods for Perfect Atta Batter: Instant Pot, Slow Cooker, and Induction Cooking

Instant Pot Atta Batter: Effortless Fermentation for Soft, Fluffy Flatbreads

Use the Instant Pot to quickly steam the potatoes on the “Steam” setting for 8-10 minutes. Once cooked, mash them with spices and herbs. Use the sauté function to lightly cook the dough and then roll out the parathas. The Instant Pot helps save time on cooking the filling, and the results are soft, perfectly steamed potatoes.

Slow Cooker Atta Batter: Gentle Fermentation for Perfectly Risen Flatbreads

Place the chopped potatoes in the slow cooker with spices and a little water and cook on low for 3-4 hours until tender. Mash the potatoes and let them cool before using them as a filling. Slow cooking the potatoes allows all the spices to infuse, making the filling incredibly flavorful.

Induction Cooker Atta Batter: Precise Heat for a Crispy, Golden Finish

After rolling the paratha, brush it lightly with oil and place it in the air fryer basket at 375°F for 5-6 minutes on each side. The air fryer gives you a crispy, golden exterior while keeping the inside soft. This method reduces the need for extra oil, giving you a healthier version of Aloo Paratha.

Tips and Suggestions 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.

Classic Aloo Paratha Recipe

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.

Cooking Time

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 Variations for Aloo Paratha

Aloo Paratha With Egg

This version is made by stuffing spiced mashed potatoes and a rich egg filling into whole wheat dough, creating a hearty and satisfying flatbread.

Aloo Paratha With Egg Recipe

Cheesy Hariyali Aloo Paratha

This version is made by blending fresh herbs and cheese into the spiced potato filling, producing a flavorful, vibrant twist on classic aloo paratha.

Cheesy Hariyali Aloo Paratha

Aloo ka paratha with spring onions

This version is made by incorporating spring onions into the spiced potato mixture, delivering a fresh and zesty flavor in every bite of the paratha.

Aloo ka paratha with spring onions

Flaky South Asian Flatbread

This version is made by rolling and layering dough to achieve a flaky, golden crust, perfect for serving with various curries and chutneys.

Paratha (Flaky South Asian Flatbread) Recipe

Aloo Paratha Recipe Review

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