Aloo paratha recipe with detailed pictures – aloo paratha is one of the most famous paratha recipe from punjab.
Aloo paratha recipe is paratha stuffed with potato concoction or spiced aloo. Mixture or the aloo can be made as per your taste and flavor. The stuffing which I'm presenting here is quite simple and easy to make. aloo parathas is a regular breakfast at our area. In punjab the parathas are made with lots of ghee and then served with dollops of makhan or white butter. white butter is easily made at home.
You can make readily some different varieties of paratha paneer paratha etc., like gobi paratha, mooli paratha, lachedar paratha, methi paratha
I 've also shared aloo paratha dhaba style recipe. in another variation, aloo and pyaaz (onions) stuffing is used and the paratha is called aloo pyaaz ka paratha. Another blend would be to make aloo palak paratha where the dough is kneaded with this aloo gobi paratha, spinach puree and spices or mashed potatoes.
aloo paratha is accompanied with plain yogurt. You can even serve aloo parathas with mango pickle or lime pickle. They also make a good tiffin box bite as they remain soft even after cooling down.
Few suggestions for making Aloo Parathas:
1. to get the little sourness and tanginess in the aloo paratha, I have used amchur (dried mango powder), but you could also use dried pomegranate seeds powder (anardana powder). e.g. in this dhaba style aloo paratha recipe, I have used dry pomegranate seeds instead of dried mango powder and it additionally delicious quite great. Should you not get either the anardana or amchur powder, then add lime juice depending on your taste.
2.While kneading the dough adding ghee or oil makes the parathas soft.
3. the aloo mixture can be made according to your own taste and liking. You can even add roasted cumin seeds powder/ coriander powder, jeera powder, rock salt.
4. To the aloo, you can even add other boiled and mashed veggies like peas, french beans, carrot, additionally grated cheese and paneer, to ensure it is more nutritious and you've your mix veg paratha.
5.Always cut on the onions, chillies, coriander leaves quite finely. there should not be any lumps or little bits inside it. That is so, so that, the parathas don't break while rolling.
Detailed aloo paratha recipe that is punjabi:
1.first boil the potatoes. you can boil or steam the potatoes in a pressure cooker, steamer or electric cooker.
2. Peel & chop the boiled potatoes. Mash the potatoes with a potato masher.
3. The potatoes should be mashed very well.
4. Add salt, garam masala powder, red chili powder, dry mango powder/amchur and the chopped green chilies.
5. Blend and green chilies with the mashed potatoes well. Assess the taste and add red chili powder or more salt or dry mango powder according to your taste. You can even add a tbsp of chopped coriander leaves. If you like a variation would be to add chopped onions. But the onions have to be finely chopped. Otherwise they came out when rolling the parathas.
6. in another bowl or pan, take whole wheat flour. Add salt, oil and a few water.
7. Bring the mixture and knead into a smooth dough that is soft. Add more water while kneading if needed. Cover and keep the dough apart for 20 to half an hour.
Aloo paratha to roll:
8. Crimp two small balls in the dough.
9, with a rolling pin, roll them into about 4 to 5 inches diameter rounds. Attempt making the rounds of the same size.
10. Roll the paratha or about the size of chapati or a normal roti.
11. On among the rolled dough circle, put the potato stuffing in the middle and keep about 1 inch empty space from your sides.
12.Gently place the second circle on top
Aloo paratha to be rolled by strategy that is second:
15. Crimp a medium ball dough. Set the potato stuffing in the centre, keeping about 2 to 2.5 inches space from the sides.
16. Take the edge and start bringing the pleats in the centre along with pleating.
17. Join the pleats together. The pleats have to be joined nicely, while rolling and the filling comes out as there will be gaps.
18. Press the pleats from centre.
19. in case if the filling comes out, then only take a small piece of dough and cover the gap. Roll to smoothen the small piece of dough out.
20. on a hot tava/frying pan/griddle set the rolled paratha. The tava shoud be hot and never at a low temperaure. They will be hardened by cooking parathas at a low flame. Parathas are crispy as well as soft.
21. Turn the paratha, when the base is partially cooked.
22. Spread some ghee on the partially cooked component.
23. flip again and this time this side must be cooked more compared to the preceding side. You'll see brown spots on the aloo paratha.
24. spread some ghee with this side also. A well roasted and nicely made paratha will puff up.
25. Turn again one or two times till both the sides are cooked properly. You should see crisp brown spots . So that they're fried well, you can also press the paratha edges with a spatula or spoon. The paratha edges usually are not cooked nicely. make all parathas in this way.
Aloo paratha recipe is paratha stuffed with potato concoction or spiced aloo. Mixture or the aloo can be made as per your taste and flavor. The stuffing which I'm presenting here is quite simple and easy to make. aloo parathas is a regular breakfast at our area. In punjab the parathas are made with lots of ghee and then served with dollops of makhan or white butter. white butter is easily made at home.
You can make readily some different varieties of paratha paneer paratha etc., like gobi paratha, mooli paratha, lachedar paratha, methi paratha
I 've also shared aloo paratha dhaba style recipe. in another variation, aloo and pyaaz (onions) stuffing is used and the paratha is called aloo pyaaz ka paratha. Another blend would be to make aloo palak paratha where the dough is kneaded with this aloo gobi paratha, spinach puree and spices or mashed potatoes.
aloo paratha is accompanied with plain yogurt. You can even serve aloo parathas with mango pickle or lime pickle. They also make a good tiffin box bite as they remain soft even after cooling down.
Few suggestions for making Aloo Parathas:
1. to get the little sourness and tanginess in the aloo paratha, I have used amchur (dried mango powder), but you could also use dried pomegranate seeds powder (anardana powder). e.g. in this dhaba style aloo paratha recipe, I have used dry pomegranate seeds instead of dried mango powder and it additionally delicious quite great. Should you not get either the anardana or amchur powder, then add lime juice depending on your taste.
2.While kneading the dough adding ghee or oil makes the parathas soft.
3. the aloo mixture can be made according to your own taste and liking. You can even add roasted cumin seeds powder/ coriander powder, jeera powder, rock salt.
4. To the aloo, you can even add other boiled and mashed veggies like peas, french beans, carrot, additionally grated cheese and paneer, to ensure it is more nutritious and you've your mix veg paratha.
5.Always cut on the onions, chillies, coriander leaves quite finely. there should not be any lumps or little bits inside it. That is so, so that, the parathas don't break while rolling.
Detailed aloo paratha recipe that is punjabi:
1.first boil the potatoes. you can boil or steam the potatoes in a pressure cooker, steamer or electric cooker.
2. Peel & chop the boiled potatoes. Mash the potatoes with a potato masher.
3. The potatoes should be mashed very well.
4. Add salt, garam masala powder, red chili powder, dry mango powder/amchur and the chopped green chilies.
5. Blend and green chilies with the mashed potatoes well. Assess the taste and add red chili powder or more salt or dry mango powder according to your taste. You can even add a tbsp of chopped coriander leaves. If you like a variation would be to add chopped onions. But the onions have to be finely chopped. Otherwise they came out when rolling the parathas.
6. in another bowl or pan, take whole wheat flour. Add salt, oil and a few water.
7. Bring the mixture and knead into a smooth dough that is soft. Add more water while kneading if needed. Cover and keep the dough apart for 20 to half an hour.
Aloo paratha to roll:
8. Crimp two small balls in the dough.
9, with a rolling pin, roll them into about 4 to 5 inches diameter rounds. Attempt making the rounds of the same size.
10. Roll the paratha or about the size of chapati or a normal roti.
11. On among the rolled dough circle, put the potato stuffing in the middle and keep about 1 inch empty space from your sides.
12.Gently place the second circle on top
15. Crimp a medium ball dough. Set the potato stuffing in the centre, keeping about 2 to 2.5 inches space from the sides.
16. Take the edge and start bringing the pleats in the centre along with pleating.
17. Join the pleats together. The pleats have to be joined nicely, while rolling and the filling comes out as there will be gaps.
18. Press the pleats from centre.
19. in case if the filling comes out, then only take a small piece of dough and cover the gap. Roll to smoothen the small piece of dough out.
20. on a hot tava/frying pan/griddle set the rolled paratha. The tava shoud be hot and never at a low temperaure. They will be hardened by cooking parathas at a low flame. Parathas are crispy as well as soft.
21. Turn the paratha, when the base is partially cooked.
22. Spread some ghee on the partially cooked component.
23. flip again and this time this side must be cooked more compared to the preceding side. You'll see brown spots on the aloo paratha.
24. spread some ghee with this side also. A well roasted and nicely made paratha will puff up.
25. Turn again one or two times till both the sides are cooked properly. You should see crisp brown spots . So that they're fried well, you can also press the paratha edges with a spatula or spoon. The paratha edges usually are not cooked nicely. make all parathas in this way.
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