Aloo Paratha Recipe: Flaky Indian Flatbread with Spiced Potato Filling
50 minutes
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About Aloo Paratha Recipe: Flaky Indian Flatbread with Spiced Potato Filling
Dive into the delightful world of Aloo Paratha, a beloved Indian flatbread brimming with flavorful spiced potato filling. This recipe delivers soft, flaky layers of whole wheat paratha, perfectly complementing the aromatic potato stuffing. A versatile dish, Aloo Paratha makes a fantastic breakfast, a satisfying lunch, or a comforting dinner.Whether you're a seasoned cook or a kitchen novice, this step-by-step guide ensures a successful outcome. The detailed instructions and expert tips guarantee perfectly cooked, delicious Aloo Paratha every time. Prepare to impress your family and friends with this authentic Indian culinary delight!
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Dough
- 2 cup Whole Wheat Flour atta, whole
- 2 tsp Ghee
- 1 tsp Salt
- ½ - ¾ cup Water approximately, as needed to form a soft dough
- 2-3 tbsp Ghee for cooking the paratha
For the Potato Filling
- 2 medium Potatoes peeled
- 1 medium Onion finely chopped
- 2 Chilies finely chopped (adjust to your spice preference), green
- ½ tsp Cumin Seeds
- 1 tsp Garam Masala
- ½ tsp Turmeric Powder
- ½ tsp Chili Powder red
- ½ tsp Pepper Powder black
- ½ tsp Dry Mango Powder dried mango powder
- 1-2 tbsp Coriander chopped
- 1 tsp Salt to taste
- 1 tbsp Oil for sauteing the filling
Instructions
Prepare the Potato Filling
- Pressure cook the potatoes for 2-3 whistles. Once cooled, mash them thoroughly.
- Heat 1 tbsp of oil in a pan. Add cumin seeds and saute until they crackle. Add the chopped onions and green chilies, saute until onions soften.
- Add the turmeric powder, red chili powder, garam masala, black pepper powder, amchur powder, salt, and coriander leaves. Mix well.
- Incorporate the mashed potatoes and mix everything together until well combined. Set aside.
Make the Dough
- In a large mixing bowl, combine the whole wheat flour, salt, and ghee. Rub the ghee into the flour using your fingertips until the mixture resembles breadcrumbs.
- Gradually add water, mixing until a soft, pliable dough forms. Knead the dough for 5-10 minutes until smooth and elastic.
- Cover the dough with a clean, damp cloth and let it rest for at least 15-20 minutes.
Assemble and Cook the Paratha
- Once rested, knead the dough again briefly. Roll the dough into medium-sized balls.
- Roll each ball into a 4-5 inch circle. Place 1-2 tablespoons of the potato filling in the center, leaving a 2-inch border.
- Bring the edges of the dough together, pleating them slightly, and pinch to seal the filling inside.
- Gently flatten the sealed dough, then roll it out again into a slightly larger circle, similar in size to a roti or chapati.
- Heat a tawa (griddle) over medium-high heat. Place the paratha on the hot tawa and cook for 2-3 minutes per side, or until lightly browned and cooked through. Drizzle ghee or oil on both sides during cooking for added flavor and texture.
Recipe Notes
Expert Tips for Perfect Aloo Paratha
- For extra flaky layers, you can use a combination of whole wheat and all-purpose flour for the dough.
- Don't overfill the parathas; it can make them difficult to seal and cook evenly.
- If the dough becomes too sticky, add a little more flour; if it’s too dry, add a teaspoon of water at a time.
- For a richer flavor, use homemade ghee. You can also brush melted butter on the cooked paratha.
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Recipe Nutrition
Calories: 429kcalCarbohydrates: 67gProtein: 11gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 26mgSodium: 1252mgPotassium: 727mgFiber: 10gSugar: 3gVitamin A: 191IUVitamin C: 26mgCalcium: 44mgIron: 3mg
Akum Raj Jamir
Articles: 153
4 Comments
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What a flavorful dish! Thanks for sharing.
Such a perfect dish! Thank you.
All time favourite 🙂
I’m in love with this recipe already!