Golden Aloo Paratha: Flaky, Savory Indian Flatbread
25 minutes
651 reads
About Golden Aloo Paratha: Flaky, Savory Indian Flatbread
Transport your taste buds to India with this incredibly delicious Aloo Paratha recipe! Imagine biting into a warm, flaky flatbread filled with a savory, spiced potato mixture—pure comfort food.This recipe is perfect for any meal, from a hearty breakfast to a satisfying brunch or dinner. Whether you're a seasoned cook or just starting out, our easy-to-follow guide takes you through each step, ensuring perfectly golden-brown parathas every time.Savor the authentic Indian experience by serving your hot Aloo Parathas with a dollop of cool yogurt or a tangy pickle. Get ready for a flavor explosion!
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Recipe Time & More
Prep20 minutes
Cook5 minutes
Total25 minutes
Ingredients
For the Dough
- 1 cup Whole Wheat Flour whole
- 1 cup All-Purpose Flour
- 1 tbsp Refined Oil
- ¾ cup Water or as needed
For the Filling
- 4 Potatoes boiled and mashed, medium
- 2 Onions finely chopped
- 2 tbsp Coriander finely chopped
- 2 Chilies finely chopped, green
- 1 tsp Ginger grated
- ½ tsp Chaat Masala
- ½ tsp Chili Powder red
- 1-2 tsp Salt or to taste
For Cooking
- Refined Oil as needed
Instructions
- In a large bowl, combine the whole wheat flour, all-purpose flour, and 1 tablespoon of refined oil.
- Gradually add water while mixing until a soft dough forms. Knead for 2-3 minutes until smooth and elastic. This develops the gluten, resulting in softer parathas.
- Cover the dough and let it rest for 15 minutes. This allows the gluten to relax, making the dough easier to roll.
- While the dough rests, prepare the filling. In a separate bowl, combine the mashed potatoes, chopped onions, chopped coriander, chopped green chilies, grated ginger, chaat masala, red chili powder, and salt. Mix well.
- Divide the dough into equal-sized balls, about the size of a tomato. Roll each ball into a thin circle using a rolling pin.
- Place a spoonful of the potato filling in the center of each dough circle. Bring the edges of the dough together to enclose the filling completely, pinching to seal.
- Gently roll out the filled dough balls again into larger circles, being careful not to let the filling break through. Dust with flour as needed to prevent sticking.
- Heat a flat griddle or tawa over medium heat. Cook each paratha for 2-3 minutes per side, or until golden brown spots appear and the paratha is cooked through. Add refined oil as needed while cooking to ensure a crispy crust.
- Serve the hot aloo paratha with pickle or yogurt.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the cooking time depending on the thickness of your chicken pieces. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- If you're short on time, you can use pre-chopped vegetables. Just be sure to adjust the cooking time accordingly.
Storage Instructions
- Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 917kcalCarbohydrates: 92gProtein: 11gFat: 57gSaturated Fat: 4gPolyunsaturated Fat: 16gMonounsaturated Fat: 36gTrans Fat: 0.2gSodium: 96mgPotassium: 1052mgFiber: 8gSugar: 5gVitamin A: 93IUVitamin C: 49mgCalcium: 49mgIron: 5mg
Abhipsa Sahoo
Articles: 17
4 Comments
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Such a great recipe! Can’t wait to try it.
Thanks for the inspiration! Looks tasty.
Yummyy
What a delicious idea! Thanks for sharing.