Aloo paratha -- Indian bread stuffed with tasty potato mixture. It is one of the most popular breakfast items throughout western, central and northern regions of India. My inital efforts at trying to make this paratha used to end up in a total mess, the stuffing used to come out or the paratha used to stick to the rolling pin or the board. With practice, things got better.
There are many variations to the stuffing mixture used. I am sharing with you my version of the stuffing and how to prepare this tasty paratha.
Aloo Paratha -- Step-by-step Recipe
Yield: 8 parathas
- Atta/whole wheat flour - 2 cups
- Salt - 1 tsp
- Water - 1/2 cup or as required
For the Stuffing:
- Potatoes - 2 medium sized
- Jeera/cumin powder - 1/2 tsp
- Chilli Powder - 1 tsp
- Garam Masala - 1/2 tsp
- Ajwain/carom seeds - 1/4 tsp
- Salt - 1/2 tsp or as required
How To Prepare Aloo Paratha:
- Mix atta and salt well and add water a little at a time and knead into a soft dough. (For detailed instructions refer How to make soft rotis. Keep the dough aside while you prepare the aloo stuffing.
- Boil the potatoes and peel them. Mash the potatoes properly making sure there are no lumps in it and add salt and all the spice powders mentioned under “for the stuffing”. Now the aloo stuffing is ready for use.
- Divide the dough and the stuffing into 8 equal parts.
- Add a little flour onto the surface where you are going to roll out the parathas. Take one dough ball and roll it out into a small round shape.
- Place a ball of the aloo stuffing in the center of the rolled out dough ball.
- Gather the dough ball around the stuffing making sure it covers the stuffing totally and seal it at the top.
- Now carefully roll out the stuffed dough ball into a small circle. The thickness should be equal on all sides. (It should be slightly thicker than the normal rotis). You can use a little bit of flour for dusting while rolling out the stuffed dough ball so that it does not stick to either the rolling pin or the board.
- Heat a tawa/griddle and place the rolled out dough (before placing the rolled out dough on the tawa make sure to remove the excess flour used while rolling) and cook for a few minutes.
- When small brown spots start appearing, apply a little oil and flip it over to the other side and cook for a few seconds. Flip it back again to see if brown spots have appeared on the other side too and remove from fire.
- Yummy aloo parathas are ready to serve with curd or chutney or pickles.
- The taste of the aloo parathas depends largely on the spices used in the aloo stuffing. Can add any of these too -- amchur, coriander leaves, onions, coriander powder, green chillies etc -- each will add a different taste to the stuffing used.
- Can use ghee instead of oil while frying the parathas.
More Paratha Recipes:
Check out my Methi Paratha recipe