Aloo Paratha Recipe: Authentic Punjabi Stuffed Flatbread
1 hour
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About Aloo Paratha Recipe: Authentic Punjabi Stuffed Flatbread
Indulge in the irresistible flavors of Aloo Paratha, a beloved Punjabi stuffed flatbread. This recipe, a cherished breakfast favorite, takes you through creating perfectly spiced potato filling and soft, fluffy whole wheat dough. Learn how to achieve that signature golden-brown crust and enjoy a comforting taste of India.From the perfectly mashed potatoes seasoned with aromatic spices like coriander, green chilies, and garam masala to the art of rolling and cooking the paratha, this detailed guide ensures success. Whether you're a seasoned cook or a kitchen novice, this Aloo Paratha recipe is your ticket to a delicious and satisfying meal.This recipe holds a special place in my heart, reminding me of warm mornings and the comforting tastes of home. I hope you enjoy it as much as I do!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Dough
- 1 cup Whole Wheat Flour whole
- 1 tbsp Oil plus extra for greasing and cooking
- 1/2 tsp Salt or to taste
- 1/2 cup Water as needed, to make a soft dough
For the Potato Filling
- 2 Potatoes boiled and peeled, medium
- 4 tbsp Coriander finely chopped (cilantro)
- 2 Chilies finely chopped, green
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder adjust to taste, red
- 1 tsp Garam Masala
- 1/2 cup All-Purpose Flour for dusting
Instructions
Prepare the Dough
- Combine whole wheat flour, 1 tablespoon oil, and salt in a bowl. Gradually add water and knead into a soft, smooth dough, similar to chapati dough. Grease the dough with 1/2 teaspoon of oil, cover, and let it rest.
Make the Potato Filling
- Mash the boiled potatoes in a bowl. Add chopped green chilies, salt, red chili powder, garam masala, and coriander. Mix well.
Assemble and Roll the Parathas
- Divide the dough and potato filling into 6 equal portions each. Shape each portion into a ball. Flatten one dough ball and dust it lightly with all-purpose flour. Roll it into a 4.5-inch circle.
Stuff and Cook the Parathas
- Place a ball of potato filling in the center of the rolled dough. Bring the edges together to enclose the filling, and gently seal. Roll out the stuffed dough into a slightly larger circle.
Cook on the Tawa
- Heat a tawa (griddle) over medium heat. Cook the paratha for 2-3 minutes per side, or until golden brown spots appear. Apply oil or ghee to both sides as you cook. Press gently with a spatula to ensure even cooking and a crispy texture.
Recipe Notes
Expert Tips for Perfect Aloo Parathas
- For extra flavor, add a pinch of turmeric to the potato filling.
- Don't over-knead the dough; it should be soft and pliable but not sticky.
- Use a little extra oil or ghee while cooking for a crispier paratha.
- If the paratha starts to brown too quickly, reduce the heat and continue cooking gently.
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Recipe Nutrition
Calories: 239kcalCarbohydrates: 27gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 1g
Saba Shaikh
Articles: 176
5 Comments
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Absolutely mouthwatering! Great share.
Yummyy
This looks so tasty! Thank you.
Looks so good! Can’t wait to try it.
Such a flavorful dish! Can’t wait to taste it.