If you are a fan of bread and potatoes, you are going to love this Punjabi Aloo Paratha or Aloo ka Paratha. Sometimes spelled Alu Paratha, this potato stuffed flatbread is a popular Indian breakfast that combines two of my favorite starches in a single delectable package. Crisp on the outside and tender on the inside, this humble meal is as comforting as a hug.
What is Aloo Paratha
Aloo means “potato” and paratha means “flatbread” in Hindi, so the name is quite telling: aloo paratha is an unleavened whole wheat flatbread stuffed with a savory, spiced, mashed potato filling.
Though there are many variations of stuffed paratha, many folks like aloo ke parathe above all others. In many houses, Gobi Paratha and aloo paratha win all the superlatives.
Hailing from Punjab, India, this is one of the favorite breakfasts of all time! It also happens to be one of the first recipes!
In Punjabi families, parathas are made with lots of love and affection, not to mention lots of ghee and homemade butter (makhan). If you lean towards a healthier lifestyle, you can easily opt to roast Aloo Paratha in oil and serve them with curd (plain yogurt) instead of butter.
These delightful potato stuffed flatbreads are a divine pairing with so many things:
For a cooling element, try plain Curd (yogurt) or Boondi Raita.
Butter (salted or unsalted) is always welcome on any bread of mine.
A side of Mango Pickle, Lemon Pickle, or Garlic Pickle can also be served.
You can serve aloo ka paratha like many dhabas (roadside eateries): with Dal Makhani, Chana Masala, or Kali Dal.
You can even serve aloo ka paratha plain – it is still very delicious.
They also make a good tiffin box snack as they stay soft even after cooling.
Add grated cheese or paneer, because potatoes + cheese = yum.
Ingredients for Quick and Easy Aloo Paratha
Steps for Quick and Easy Aloo Paratha
Quick and Easy Aloo Paratha
Ingredients
1 Onion
6 Green Chillies
1/2 inch Ginger
5 to 6 Garlic cloves
Some Coriander Leaves
1 teaspoon Dried Fenugreek Leaves
1 teaspoon Chaat Masala
1/4th teaspoon Turmeric Powder
1/4th teaspoon Garam Masala Powder
Salt to taste
3 boiled and mashed Potatoes
1 teaspoon Lemon Juice
1 cup Wheat Flour
Oil for greasing
Steps
Take 1 onion, 6 green chillies, 1/2 inch Ginger, 5-6 garlic cloves, some coriander leaves chop finely all in a chopper.
Remove all the chopped spices into a big bowl then add one teaspoon dried fenugreek leaves, 1 tsp chat masala, 1/4th tsp turmeric powder, 1/4th tsp garam masala powder, salt to taste.
Take 3 boiled potatoes grate them and add to the bowl, now mix all the ingredients well with the potatoes.
Then add 1 tsp lemon juice to the potato mixture then add 1 cup wheat flour to it gradually.
Knead the dough of wheat flour and potato mixture together with light hands. Do not add any water to it.
Press gently with your hands and then add a little oil to soften it.
Now your dough is ready to make the Alu parathas.
Now take a medium size ball from the dough of the potato mixture, dust some wheat flour on it and roll it to make a thick paratha. If you like thin you can make thin parathas.
Heat the tawa to roast the parathas.
Roast the parathas by adding oil, ghee or butter till golden brown and crispy.
Serve it hot with yogurt, ketchup or your favourite chutney.
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Tips * Potatoes can be boiled in either a pan or a pressure cooker. Potatoes can also be steamed. To cook potatoes in a pressure cooker or pan, add water to cover the potatoes and cook them till they are easily pricked with a fork. For pressure cooking, cook for 3 whistles on a medium heat. *The potatoes should be mashed very well, with lumps or small pieces in it so that the parathas do not break while rolling. The texture of mashed potatoes should be light and smooth. It is always better to first grate the boiled potatoes and then mash. * Any additions you make to the potato mixture need to be very finely chopped, or they risk popping through the dough when you roll them. *Either oil or ghee can be used for both kneading and pan frying. To make vegan aloo paratha, use any neutral flavored oil to both knead the dough and roast the parathas. *Alu paratha can be either shallow fried or roasted on an iron skillet, which we call a tawa. The roadside stalls and dhabas shallow fry paratha in ghee or oil, while at home they are most often roasted. Homemade paratha is therefore usually healthier than the fried paratha available outside. * Keep the flame medium-high to high while roasting parathas. If the heat is low, then the parathas become dense as they take a long time to cook. In case it becomes too hot and the parathas are charring before they can cook, then decrease the flame. You can always adjust the flame when cooking parathas. *Check the taste of the spiced mashed potato stuffing, adjusting the salt, red chilli powder, or dry mango.
