Aloo paratha is a special North Indian layered flat bread stuffed with spiced mashed potatoes. In Hind Aloo means ‘potatoes’ and paratha means ‘layered flat breads’. So aloo parathas literally mean parathas that are stuffed with boiled, mashed and spiced potatoes in between layers. If you too are fan of parathas, then you can try making one at home and surprise your loved ones with your smart culnary skills. If you are searching for the best recipe for how to make aloo parathas, look no further! The easy North Indian style aloo paratha recipe will help you make a delicious, flavourful and perfect parathas at home in a jiffy!
Use cup = 240 ml
- 2 cups whole wheat flour (480 grams atta )
- 1/2 teaspoon salt optional
- 2 teaspoon oil plus more for roasting parathas
- 3/4 cup (180 ml) water to knead the dough plus few table spoons more as required
- 300 grams potatoes (3 medium potatoes)
- 1 green chilli finely chopped, or more to taste
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 teaspoon red chilli powder adjust to taste
- 1/4 teaspoon garam masala
- 1/2 teaspoon amchur powder (dry mango powder)
- 1 teaspoon salt adjust to taste
- 3 tablespoon coriander finely chopped also known as cilantro
Make The Dough
- In a large bowl combine atta (whole wheat flour), 2 teaspoon oil and salt.
- Add enough water (in small increments) and knead to make a soft and smooth dough. Make the dough smooth by kneading it with your fist. Add some water to your hand and knead 2-3 times. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.
- Cover with a damp cloth or plastic wrap and let the dough rest for at least 15 minutes and up to 30 minutes while you prepare the filling
Make The Potato Filling/Stuffing
- Boil the potatoes, just until fork tender without making them mushy. In a stove top pressure cooker, cook for 4-5 whistles. In an instant pot pressure cook for 12-18 minutes depending on size of potatoes. Prepare the Dough while they are boiling.
- When the potatoes are done, cool them slightly and peel while still warm. Ensure your boiled potatoes are not mushy or soggy.
- Grate or mash them well until no bits of potatoes remain. Using your fingers break any chunks of potatoes left in the mush otherwise they will tear the parathas. Also do not over mash it as the potatoes will turn pasty and sticky.
- Add the finely chopped green chillies and coriander. Add all the spices – coriander powder, cumin powder, red chilli powder, garam masala, amchur powder and salt. Combine everything and make a smooth mixture. Taste and adjust salt or spices if required.
- Take a medium sized dough ball. With the help of your palms, roll it and then lightly flatten it lightly. Dust the dough ball with dry dry flour. Roll out a paratha of about 5 inches in diameter.
- Spread some ghee or oil on the rolled dough. Then scoop out some potato stuffing, make a ball with the filling, and place it in the center, leaving about 1.5 inch of space from the sides.
- Take the edges and make small pleats and gather the pleats to join in the center. When the pleating is complete , the stuffing will not be visible and it will look like a dumpling.
- Flatten this dumpling in the center, sprinkle some flour and roll it evenly.
- Keep rolling the dough as you would a pie crust, trying to maintain the same thickness throughout. Roll with gentle hands, applying equal pressure on all sides. Make sure the edges are not very thick. Apply dry flour as needed while rolling.
- If by chance any filling comes out, simply cover the torn end with a small piece of dough. The paratha is typically 7.8 inches in diameter.
- Heat a non-stick griddle. Place the rolled paratha on the hot griddle. Cook until you start seeing small air pockets and the color of the dough starts to change.
- With a flat spatula, flip the paratha and top with ghee just enough to make the surface of the paratha greasy. Spread the ghee or vegetable oil evenly over the paratha with the back of the spoon. Now we want to cook until there are some brown spots on the paratha.
- Flip the paratha and top with ghee/oil on the other side. Spread it evenly over the surface. Cook until there are brown spots while pressing gently with the spatula.
- Spread ghee/oil on the second side and press the edges of the paratha till it is evenly brown and well cooked.
- When both sides have golden brown spots, transfer the paratha to a plate lined with a paper towel.
- Repeat these steps till all the parathas are cooked. You can keep parathas in an insulated container or in a roti basket wrapped in a towel. This will ensure they stay warm by the time you are ready to eat. Serve hot with sauce, pickle,lentil and curd
- You can also add finely diced onion and spinach to the potato filling.
- Grating potatoes makes the filling even and prevents the parathas from tearing as you roll them.
- If you are new to making aloo paratha and have trouble rolling it- don’t add salt into the stuffing at first. Sprinkle salt at the end on top of the stuffing once you have placed it inside the dough and then roll. This will make the stuffing less moist and you will be able to roll easily.
- Roll the parathas with light hands moving the rolling pin back and forth on the entire surface area turning it slightly after rolling a couple of times.
- Cook on medium-high heat, do not press too much with a spatula. Only press as needed allowing the paratha to fluff up.