Aloo Paratha

Paratha or Parantha is the staple breakfast of Punjabi households. Hot parathas slathered with butter is served with yogurt & pickle. A glass of hot masala chai is the best accompaniment drink 🙂

The dough can be prepared from either wheat flour or All Purpose flour/maida. The recipe I have given below isn’t the traditional way of preparing it but I can vouch that the parathas that I made were extremely soft and tasted heavenly 🙂 You can use Gobhi, Aloo, Broccoli or any filling inside these flatbreads. Here I have shown how to make aloo parathas. All you need is a simple potato filling and dough. You can even have it with tomato sauce or a simple chutney as per your taste.

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Aloo Paratha

Paratha or Parantha is one of the most popular NorthIndian dishes that are generally made with wheat flour, All Purpose flour and lots of ghee. Though am not sure if the method I have given below is the traditional way of preparing it (have to check with my NorthIndian friends :-)) but I can vouch

Course

breakfast

Cuisine

punjabi

Prep Time

20 minutes

Cook Time

20 minutes

Servings

piece

Ingredients

• For Dough
• 2 cups Maida
• whole wheat flour 1 cup
• 2 tbsps Ghee
• 1/2 tbsp Vegetable Oil
• to taste Salt
• Water
• For Filling
• 6 Potato
• 1/2 tsp Turmeric powder
• 1 tbsp Salt
• 1 tbspn Green Chillies Finely Chopped
• 1/2 tbspn Jeera Powder
• 1/2 tbspn Garam masala powder
• 1/2 tsp Ajwain
• 1 tbsp Butter

Course breakfast Cuisine punjabi Prep Time 20 minutes Cook Time 20 minutes Servings piece Ingredients For Dough 2 cups Maida whole wheat flour 1 cup 2 tbsps Ghee 1/2 tbsp Vegetable Oil to taste Salt Water For Filling 6 Potato 1/2 tsp Turmeric powder 1 tbsp Salt 1 tbspn Green Chillies Finely Chopped 1/2 tbspn Jeera Powder 1/2 tbspn Garam masala powder 1/2 tsp Ajwain 1 tbsp Butter

Instructions

1. Mix whole wheat flour and maida with salt.
2. Add ghee, oil to the flour mixture.
3. Start kneading the dough by adding water.
4. Kneading is the key here. The dough should be soft and smooth.

   
5. Cover the dough and leave it aside for about 30-40 minutes.
6. Boil Potatoes and peel the skin. Mash them completely.
7. Ensure no lumps are formed or else when roll out the parathas the filling might ooze out.
8. Heat oil in a pan and add green chillies.
9. Add the mashed potatoes, jeera powder, salt, garam masala powder.
10. Potato filling is ready.
11. Now make equal sized balls from the dough prepared above. Do the same for fillings as well.

    
12. Dust the surface with some flour and then roll dough to a small round.
13. Now close the dough ball and ensure the filling does not come out.

    
14. Start rolling out the parathas gently.
15. Dust with flour if required.
16. Heat dosa tawa and start cooking parathas.
17. Drizzle ghee/oil and wait until parathas are cooked evenly on both sides.

    
18. Before serving brush the parathas with butter/oil and serve it hot with curd pickle.
19. Keep the filling in the center as shown below.