aloo paratha recipe

Punjabi Aloo Paratha Recipe

Piping hot Aloo Parantha with butter melting on top along with pickle, Ghar ka Makhan and by its side is a glass full of lassi malai maarke. Ahh haa! An ideal Punjabi breakfast. Isn’t it?

They are so versatile that they go perfectly with Chai or Coffee. No matter Aloo Parantha is my true soul mate! HAHA! If Mango is king of fruits then undoubtedly Aloo Parantha is the king of Paranthas or for that matter breakfast.

I know we all are mad crazy for Dhaba style parantha because they are perfection. But I have just the recipe that will not only taste heavenly but will even beat a Dhaba. Crispy outside with exquisite aloo filling inside drives you crazy and leaves you wanting for more.

I must have got you famished, so without further ado let’s get started.

Aloo Paratha Video Recipe and Text Recipe Below

Ingredients

  • 3 Boiled and grated potatoes
  • 1 & 1/2 Cup Wheat flour
  • 1/3 Cup Finely chopped coriander
  • 1/2 Tbsp Cooking oil for making dough
  • 1 Tbsp Cooking oil for Aloo masala temper
  • 1/2 piece of dry red chili
  • 1/4 tsp Asafetida
  • 1 Tsp Red chili powder
  • 1 Tsp Dry Mango powder
  • 1/2 Tsp Garam masala
  • 1 Tbsp Aloo paratha Masala
  • 1/2 Tbsp Crushed Green chili
  • 1 Tsp Chaat masala
  • 1/2 Tsp Cumin seeds
  • 1/2 Tsp Sesame Seeds
  • 1/4 Tsp Ginger paste
  • Salt to taste

Directions

DOUGH

  1. In a mixing bowl add wheat flour, salt to taste, oil and mix.
  2. Using water in small batches, knead soft dough. (Dough should be neither soft nor too stiff)
  3. Dribble oil and knead again and set it aside for 15-20 minutes.

STUFFING PREP

  1. Grate the boiled potatoes in a bowl, add amchur powder, chaat masala, salt to taste, chopped coriander leaves and mix all ingredients well.

TEMPERING

  1. In a small frying pan heat oil, put a dried red chili, lower the flame and add cumin seeds, sesame seeds, chopped green chilies and stir well cooking for 10-15 seconds. Roast the green chilies well.
  2. Now add asafetida and ginger paste.
  3. After 15-20 seconds turn the flame off and immediately add Garam masala, Punjabi paratha masala, and red chili powder and give a nice mix.
  4. Now combine the aloo mixture with this tempering and mix well to infuse the spices well with potato mixture.

STUFFING THE DOUGH- The dough, dry flour for dusting, and aloo filling, chakla, and rolling pin

  1. Make medium balls from the dough, taking one of them roll well between your palms press gently.
  2. Dust with the flour and place in on chakla and with help of rolling pin flatten it outwards making an oval shape.
  3. Put a spoonful of aloo mixture on one half and close it with other. Seal it properly and cut out the extra dough from the sides with the help of a knife.
  4. Once you get rid of the extra edges take the stuffed dough ball into your hand make it smooth.
  5. Dust with the dry flour and gently roll it flat with rolling pin.

The second way to prepare the stuffed paratha is-

  1. Take the small dough ball, dust with the flour and place in on chakla and with help of rolling pin flatten it outwards making the shape of a roti.
  2. Now put two spoonfuls of aloo filling in the center.
  3. Place it gently in your palms and start pleating as well bringing the pleats in the center. Join the pleats well to ensure the filling doesn’t spill out. Take the excess dough off the top.
  4. Press the rest and roll flat. Now prepare the rest with your choice of method.

FINAL STAGE –

  1. Heat a round griddle and place the parantha on top of it. On medium flame cook until golden.flip it over and grease the top with oil and flip it over again apply the oil. Cook while flipping over the sides until beautiful brown spots form on both the side.
  2. Prepare the rest similarly.
  3. Take the Aloo paratha on to a plate and serve!

This aloo parantha tastes just like it out from a Dhaba kitchen and I am sure your folks will be in for a surprise when you serve them. This is a must try and share your cooking experience with me. Keep posting your comments and valuable feedback.

Happy Cooking!

 

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