Aloo Paratha Recipe: Authentic Punjabi Flatbread
25 minutes
1031 reads
About Aloo Paratha Recipe: Authentic Punjabi Flatbread
Craving the irresistible flavors of Chandni Chowk's famous street food? This Aloo Paratha recipe brings the authentic taste of Punjabi cuisine right to your kitchen. Learn how to make perfectly flaky flatbreads filled with a flavorful spiced potato mixture – a delicious and satisfying meal any time of day.Inspired by the legendary Gali Parathe Wali, this recipe simplifies the process while maintaining the rich tradition. Get ready to impress your family and friends with these homemade delights. Share your culinary creations with us!From the perfect dough to the aromatic potato stuffing, this detailed guide ensures a successful outcome every time. Let's embark on this flavorful journey together!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Dough
- 2 cup Whole Wheat Flour atta, whole
- 1 tsp Salt
- 2 tbsp Oil
- 2 tbsp Yogurt dahi
- ¾ - 1 cup Water or as needed for kneading
For the Potato Stuffing
- 2 medium Potatoes and mashed, boiled, peeled
- 2 Chilies finely chopped, green
- 1 tbsp Ginger grated
- ½ tsp Turmeric Powder haldi
- ½ tsp Mango Powder amchoor, dry
- ½ tsp Mustard Seeds rai
- ½ tsp Cumin Seeds jeera
- ¼ tsp Asafoetida hing
- ½ tsp Salt
- 4 tbsp Oil
- ½ bunch Coriander finely chopped
- 2-4 tbsp Ghee for cooking and serving, or desi ghee
Instructions
Prepare the Dough
- Combine whole wheat flour, salt, oil, and yogurt in a bowl. Gradually add water while kneading to form a soft, pliable dough. Cover and let it rest for at least 20 minutes.
Make the Potato Stuffing
- Heat oil in a pan. Add mustard seeds and cumin seeds; once they splutter, add asafoetida, ginger, and green chilies. Sauté briefly. Add mashed potatoes, turmeric powder, amchur powder, salt, and coriander. Mix well and cook until heated through.
Assemble and Roll the Parathas
- Knead the dough again for a couple of minutes. Divide it into small portions. Roll each portion into a 3-inch circle. Add about 1 ½ tsp of potato stuffing to one circle. Top with another circle, sealing the edges firmly. Gently roll into a 5-6 inch circle.
Cook the Parathas
- Heat a tawa (griddle) over medium heat. Cook the paratha on both sides with clarified butter, pressing gently with a spatula to ensure even cooking and create layers. Repeat with the remaining dough and filling.
Serve
- Serve hot with a dollop of yogurt or chutney.
Recipe Notes
Expert Tips for Perfect Aloo Parathas
- For extra flaky layers, use a mix of whole wheat and all-purpose flour in the dough.
- Don't overfill the parathas; it makes them difficult to roll and cook evenly.
- If the dough becomes too dry, add a teaspoon of water at a time until it reaches the desired consistency.
- For a richer flavor, add a pinch of garam masala to the potato stuffing.
Recipe Video
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Recipe Nutrition
Calories: 245kcalCarbohydrates: 37gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 13mgSodium: 398mgPotassium: 555mgFiber: 5gSugar: 1gVitamin A: 52IUVitamin C: 21mgCalcium: 27mgIron: 2mg
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6 Comments
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Looks so delicious! Thanks for the recipe.
This looks so inviting! Thank you.
This is amazing! Excited to make it.
Absolutely delicious! Thanks for sharing.
All time fav
lovely Video