aloo paratha recipe | aalu ka paratha | aloo ka paratha | potato paratha with detailed photo and video recipe. a classical north indian stuffed bread recipe made with wheat flour and spiced potato mash for stuffing. it is one of the popular paratha recipes which is not only easy to make but also one of the tasty stuffed bread from the indian cuisine. it is generally served for lunch and dinner with a choice of raita and pickle but can also be served for morning breakfast and brunch.
well, to begin with, potato paratha can be made in myriad ways and each region and state has its own ways to make it. the most popular one is from the punjabi cuisine or also known as dhaba style way to make the paratha. it basically differs with the stuffing and spices and also the way it is roasted. most of when we prepare it, we end up making a flat without puffing it up. but dhaba style heavily recommends to puff it and apply a lot of butter while frying. in addition, the spice combination is unique and also different types of spices are used along with potato stuffing. this makes it a perfect lip-smacking bread that does not require any sides to go with. having said that a small scoop of pickle or a combination of yoghurt or curd based raita makes it a perfect combo meal.
furthermore, i would also like to add some more additional tips, suggestions and variants to the aloo paratha recipe. firstly, i would heavily recommend preparing this with just wheat flour. you can also make this recipe with maida or plain flour but it is more healthy with just wheat flour. yet, you can also make it with a combination of wheat and plain flour with a 1:1 ratio. secondly, take extra precaution while preparing the potato or aloo stuffing. it has to be moist but at the same time do not make it watery. you may not be able to stuff it and eventually you may not be able to roll too. lastly, you can apply either ghee, oil or butter while roasting. but apply it only after both the sides have fried. this helps to retain the oil content in the bread and also keeps it fresh.
finally, i request you to check my other detailed paratha recipes collection with this post of aloo paratha recipe. it mainly includes my other related recipes like hung curd paratha, aloo paratha, aloo gobi paratha, aloo cheese paratha, masala lachha paratha, parotta, dahi paratha, spring onion paratha, sweet potato paratha, bread paratha. further to these i would also like to mention my other similar recipe categories like,
aloo paratha video recipe:
recipe card for aalu ka paratha recipe:
aloo paratha recipe | aalu ka paratha | aloo ka paratha | potato paratha
Ingredients
for dough:
- 2 cup wheat flour
- ½ tsp salt
- water, for kneading
- 2 tbsp oil
for aloo stuffing:
- 3 potato / aloo, boiled & mashed
- 1 tsp ginger paste
- 2 chilli, finely chopped
- 2 tbsp coriander, finely chopped
- ½ tsp coriander seeds
- ¼ tsp ajwain / carom seeds
- 1 tsp chilli powder
- ½ tsp cumin powder
- ½ tsp garam masala
- ¾ tsp aamchur
- ½ tsp salt
other ingredients:
- wheat flour, for dusting
- oil, for roasting
Instructions
how to make dough for paratha:
- firstly, in a large bowl take 2 cup wheat flour and ½ tsp salt. mix well.
- add water as required and start to knead.
- now add 2 tbsp oil and start to knead well.
- knead to a smooth and soft dough.
- grease oil and rest for 20 minutes.
how to make aloo stuffing for paratha:
- firstly, in a large bowl take 3 potato, 1 tsp ginger paste, 2 chilli, 2 tbsp coriander and ½ tsp coriander seeds.
- also, add ¼ tsp ajwain, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¾ tsp aamchur and ½ tsp salt.
- mix well making sure all the ingredients are well combined.
- aloo stuffing is ready.
how to make aloo paratha:
- after the dough has rested for 20 minutes, knead slightly.
- now pinch a ball sized dough and roll about 4 inches in diameter.
- place a ball sized prepared aloo stuffing in the centre.
- take the edge and start pleating bringing it to the centre.
- also join the pleats together and secure tight pinching off excess dough.
- sprinkle some wheat flour and roll slightly thick.
- on a hot tawa place the rolled paratha and cook for a minute.
- furthermore, flip the paratha when the base is partly cooked (after a minute).
- also, brush oil / ghee and press slightly. flip again once or twice till both the sides are cooked properly.
- finally, serve hot aloo paratha with sauce, raita or pickle.
Nutrition
how to make aloo paratha with step by step photo:
how to make dough for paratha:
- firstly, in a large bowl take 2 cup wheat flour and ½ tsp salt. mix well.
- add water as required and start to knead.
- now add 2 tbsp oil and start to knead well.
- knead to a smooth and soft dough.
- grease oil and rest for 20 minutes.
how to make aloo stuffing for paratha:
- firstly, in a large bowl take 3 potato, 1 tsp ginger paste, 2 chilli, 2 tbsp coriander and ½ tsp coriander seeds.
- also, add ¼ tsp ajwain, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¾ tsp aamchur and ½ tsp salt.
- mix well making sure all the ingredients are well combined.
- aloo stuffing is ready.
how to make aloo paratha:
- after the dough has rested for 20 minutes, knead slightly.
- now pinch a ball sized dough and roll about 4 inches in diameter.
- place a ball sized prepared aloo stuffing in the centre.
- take the edge and start pleating bringing it to the centre. also join the pleats together and secure tight pinching off excess dough.
- sprinkle some wheat flour and roll slightly thick.
- on a hot tawa place the rolled paratha and cook for a minute.
- furthermore, flip the paratha when the base is partly cooked (after a minute).
- also, brush oil / ghee and press slightly. flip again once or twice till both the sides are cooked properly.
- finally, serve hot aloo paratha with sauce, raita or pickle.
notes:
- firstly, make sure to cool the boiled potato completely before mashing. else it will turn mushy and release water.
- also, you can adjust the spices to your choice.
- additionally, recommend roasting the paratha in ghee for better flavour.
- finally, aloo paratha recipe tastes great when prepared with pickle and curd.