Aloo Paratha

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 Aloo Paratha


Aloo Paratha is a bread dish originating from the Indian subcontinent. It is a breakfast dish that originated from the Punjab region. The recipe is one of the most popular breakfast dishes throughout the western, central, and northern regions of India as well as the eastern regions of Pakistan. Aloo parathas consist of unleavened dough rolled with a mixture of mashed potato and spices, which is cooked on a hot Tawa with butter or ghee. Aloo paratha is usually served with butter, chutney, or Indian pickles in different parts of northern and western India.



Ingredients -

For the Dough:-
  • Whole wheat flour - 2cups
  • Salt - 1 tsp
  • Gram flour - 2 tbsp
  • Carom seeds (ajwain) - ½ tsp 
  • Ghee - 1 tbsp 
  • Water as required 
  • Oil  - 2 tsp 
For the Filling:-
  • Large potatoes (boiled and grated) - 2  
  • Ginger, grated - 1 inch
  • Green chilies (finely chopped) - 2 to 3 
  • Fresh coriander leaves - 1 tbsp
  • Salt to taste 
  • Coriander powder - ½ tsp 
  • Chili powder - 1 tsp
  • Cumin powder - ½ tsp
  • Garam masala - 1 tsp
  • Dried fenugreek leaves - ½ tsp 
  • Amchur powder - ¼ tsp
  • Ghee for roasting 
  • Butter cubes for garnish 
  • Yogurt to serve 
  • Pickle to serve

Process -

For the dough:-
  • Add whole wheat flour, gram flour, and ghee to a bowl. Mix well and form a crumb-like mixture.
  • Add water as required and knead a soft dough. 
  • Cover with a muslin cloth and set aside for 20 minutes or till in use. 
  • Add oil to the dough and knead a little till it's absorbed. 
For the filling:-
  • Add boiled potatoes, onion, green chilli, fresh coriander, salt, coriander powder, chilli powder, cumin powder, garam masala, dried fenugreek leaves, and amchur powder. 
  • Mix well, divide the prepared dough into equal portions, and form small lemon sized balls. 
  • Roll them into a flat disc with a rolling pin and add the prepared stuffing in the center. 
  • Roll into a potli, remove the excess dough, and roll back into a disc. 
  • Heat a Tawa, add the prepared paratha, and roast on both sides for 30 seconds each, flip over and brush with ghee, flip over and roast till brown spots appear. 
  • Garnish with cubes of butter and serve hot with yogurt and pickle

Tried this recipe?  

   Mention @dhanush_eats or tag #dhanush_eats 


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