Aloo Paratha a.k.a flat-bread stuffed with spicy potato filling is common breakfast dish in most Indian homes especially north India. Served with curd, chutney and/or pickle this dish is a wholesome meal in itself. Basically Aloo(Potato) paratha is made by stuffing spicy potato filling in dough & then sealing & rolling it into a circular shaped flat-bread. Its cooked on griddle with some clarified butter (ghee) or simple butter till golden brown.
Being a true potato lover this is my favorite paratha of All. Also for someone who is just venturing into the paratha domain I would advise starting with Aloo paratha as its simple & easy to make. Potato can be very bland at times if not mixed with the right masala’s. Hence I like to add some mint, coriander & onions (regular & fried) to give added flavor to this dish.
Now to the recipe…
Ingredients (makes 6 paratha’s)
For Potato Filling:
2 boiled potatoes mashed
6 small spring onions (or use 1/4 regular onion) finely chopped
few mint leaves finely chopped
2 green chilies finely chopped
few coriander leaves finely chopped
1 tbsp fried onions (optional)
1/2 tsp of grated ginger
1/2 tsp chat masala
1/2 tsp coriander powder
1/2 tsp dry mango powder (amchur)
1/4 tsp red chilli powder (or to taste)
1/4 tsp garam masala (or to taste)
1/4 tsp carom seeds (ajwain)
1/4 tsp freshly ground cumin seeds powder
1/4 tsp black pepper powder (or to taste)
1/2 tbsp of kasoori methi (crushed between palms)
salt to taste
1 cup of whole wheat flour
2 tbsp of oil
Salt to taste
Luke warm water as required
Clarified Butter or regular butter
Wheat Flour for dusting
For making the Dough:
For making the Potato filling:
Take a mixing bowl & add all the ingredients listed under “For Potato filling” in it. Mix together till all is well combined.
For Making Aloo Paratha:
Divide the potato filling & dough into 6 equal parts each & roll into smooth balls. Keep aside.
Now take one ball of dough & roll it into 3-4 inch diameter circle. Apply clarified butter at the center & place the potato filling on it.
Bring together all the edges & seal. Remove any excess dough from the peak & press. Slightly flatten the stuffed dough with hands & then with the help of rolling pin & dry flour roll into a 6 inch circle (Paratha should be thicker than regular chapati/roti)
Heat a flat tava (griddle) on medium heat, once hot put this rolled paratha on it. Cook for about a minute & then flip. While the other side is cooking, apply some ghee/butter on the side facing up. Again flip & cook the side with butter/ghee till its well done & golden in color.
Repeat the process for other side too. Once both sides are well cooked remove from griddle.
Repeat the entire process to make as remaining paratha’s.
That’s it our Aloo (Potato) paratha is ready, serve hot topped with some butter or curd and with any chutney/pickle/ketchup of your choice.