Aloo Paratha Recipe

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Aloo Paratha Recipe

Aloo Paratha is a popular Indian recipe. It is best served with pickle and curd.

Preparation Time : 10 minutes
Cooking Time : 25 minutes
Total Serving : 4
Ingredients For Aloo Paratha Recipe :
  • whole-wheat flour :     1 cup
  • cup water (Use more as needed) :     1/2
  • Pinch of salt :    

Preparation Method for Aloo Paratha Recipe :

  • Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
  • Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
  • Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling :

  • Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
  • Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.
  • After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
  • Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

Making paratha :

  • Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
  • Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
  • Let them settle for 3 to 4 minutes before rolling them.
  • Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water
  • on it. If the water sizzles right away, the skillet is ready.
  • To make it easier to roll the balls, first roll them in dry whole-wheat flour.
  • Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
  • Place the paratha over the skillet. After a few seconds you will see the
  • paratha change color and puff in different places.
  • Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
  • Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
  • Cool the parathas on a wire rack so they don’t get soggy.
  • Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.

Variations :

Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves. You can use a variety of herbs in this recipe. Make sure to remove all excess water when adding your choice of fresh herbs.

Serving Suggestions :

  • Parathas can be served with tomato chutney, plain yogurt, any gravy subji, or spicy pickle.
  • Make it like a Mexican Quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.

Aloo Paratha Recipe Videos :