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Aloo Paratha Recipe

Aloo Paratha is nothing but Indian flatbreads stuffed with aloo or potatoes. The potatoes are generally boiled and mashed before putting it inside the flour dough.
Course Breakfast
Cuisine Indian, North Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 10 PARATHA
Calories 190kcal

Ingredients

  • 2 medium-sized Potatoes
  • 2-3 cups Whole Wheat Flour (Atta)
  • Ghee or Oil as required to roast the Parathas
  • 1-2 Green Chilies
  • 1 teaspoon Dry Roasted Cumin Powder
  • Sugar, Salt as per taste
  • 1 tbsp Coriander leaves chopped optional
  • Water as required to make the flour dough and for boiling the potatoes.

Instructions

How to make Aloo Paratha - Step by Step Recipe

    Preparing the Potato or Aloo Stuffing:

    • Wash and peel off potatoes thoroughly. Cut it into big pieces and pressure cook the same till 2- whistles.
    • Let the potatoes become warm. After that, add some sugar and salt and the remaining ingredients (cumin powder, coriander leaves, chilies).
    • Mix it with potatoes well. The stuffing is ready. Now keep it aside.
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    Preparing the Dough:

    • Take some whole wheat flour and water. Add a pinch of salt and 1/2 tbsp oil as well.
    • Mix all well and knead into a soft smooth dough just like you make for roti. Cover it and keep aside for 5-7 minutes.

    Stuffing and rolling Aloo Paratha:

    • Take a small portion out of the dough and make as many numbers of round balls as you want.
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    • Now take a ball and dust some wheat flour onto it. Start making a small hole like at the center of the ball (refer to the pic shown below).
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    • Give a slight pressure with the tip of your finger and try to enlarge the hole.
    • Now the ball is ready to put the stuffing into it.
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    • Place the aloo stuffing into that ball.
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    • Now try making pleats and close the mouth of the ball by joining all the pleats together.
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    • See the picture for a quick reference.
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    • Prepare the rest of the balls in the same procedure.
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    • Now, place the ball on a rolling board (Chakla) and dust some wheat flour over it.
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    • Gently roll it using the Belan or the rolling pin. Spread some more wheat flour if needed.
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    • Make a nice round piece like roti.

    Making Aloo Paratha:

    • Heat a pan or Tawa. Place the rolled paratha.
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    • After about 45 seconds - 1min, flip over the paratha.
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    • Spread some ghee or oil over the paratha. Flip it again.
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    • Now similarly add some oil on the other side of the paratha as well.
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    • Let it cook for a few more seconds. Remove it from the pan when it is cooked evenly on both sides.
    • Cook the other parathas in a similar manner. Aloo Paratha is ready to be served hot. Enjoy this meal with fresh curd and some salad. :)
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    Notes

    • Cover the mouth of the ball after placing the aloo stuffing very well. Join all the pleats together so that no stuffing can get outside. Otherwise while rolling the stuffing will come out and create a mess.
    • If you feel like some more dough is needed to close the pleats, just add it and press it gently so that the extra dough gets mixed with the main ball.
    • Try to make the balls a bit large so that it would become easy to put stuffing into it.