Aloo Paratha [The Hearty & Flavorful Indian Stuffed Bread]

 

Aloo Paratha [The Hearty & Flavorful Indian Stuffed Bread]

Aloo Paratha is a quintessential North Indian flatbread, a comfort food that evokes warmth and nostalgia. It features a delicious, spiced mashed potato filling encased within a soft, whole-wheat dough, then pan-fried to golden perfection. Crisp on the outside and tender on the inside, it's a satisfying meal on its own, often enjoyed with yogurt, pickles, or a dollop of butter. Our recipe focuses on achieving that perfect balance of flavorful filling and pliable dough, making it approachable for home cooks while delivering authentic taste.

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 50 minutes

Difficulty: Medium

Serve: 2

INGREDIENTS

• For the Dough

ü  Whole Wheat Flour (Atta): 1.5 cups

ü  Water: Approximately 3/4 cup (add gradually)

ü  Salt: 1/2 teaspoon

• Oil or Ghee: 1 teaspoon (for kneading) + extra for rolling and cooking.
• For the Potato Filling

ü  Potatoes: 2 medium-sized (about 300g), boiled, peeled, and mashed

ü  Onion: 1/4 small, very finely chopped (optional)

ü  Green Chili: 1/2 - 1, finely chopped (adjust to taste)

ü  Fresh Coriander Leaves: 2 tablespoons, chopped.

ü  Ginger: 1/2-inch piece, grated or finely minced

ü  Red Chili Powder: 1/4 teaspoon (or to taste)

ü  Coriander Powder: 1/2 teaspoon

ü  Amchur (Dry Mango Powder): 1/2 teaspoon (for tanginess, highly recommended)

ü  Cumin Powder: 1/4 teaspoon

ü  Garam Masala: 1/4 teaspoon

ü  Salt: To taste (start with 1/2 teaspoon)

• For Cooking

ü  Oil or Ghee: For shallow frying the parathas.

Tools & Equipment

• Large mixing bowl (for dough)
• Rolling pin
• Flat griddle or tawa
• Spatula
• Small bowl (for filling)
• Potato masher or fork
• Measuring cups and spoons

INSTRUCTIONS

1. Prepare the Dough
• In a large mixing bowl, combine the whole wheat flour and salt.
• Gradually add water, mixing with your hand, until a soft, pliable dough forms. It should not be sticky.
• Add 1 teaspoon of oil or ghee and knead for another 5-7 minutes until the dough is smooth and elastic.
• Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This makes the dough easier to roll.
2. Prepare the Potato Filling
• While the dough is resting, prepare the filling. Ensure the boiled potatoes are completely cooled before mashing. This prevents stickiness.
• In a bowl, mash the peeled potatoes thoroughly with a fork or potato mash. There should be no large lumps.
• Add the finely chopped onion (if using), green chili, fresh coriander leaves, grated ginger, red chili powder, coriander powder, amchur, cumin powder, garam masala, and salt.
• Mix everything very well with your hands until all the spices are evenly distributed and the mixture is uniform. Taste and adjust seasoning if needed. Divide the filling into 4 equal portions.
3. Assemble the Parathas
• Knead the rested dough lightly. Divide it into 4 equal portions.
• Take one dough portion and roll it into a small circle, about 3-4 inches in diameter, using a little dry flour to prevent sticking.
• Place one portion of the potato filling in the center of the rolled-out dough.
• Bring the edges of the dough together towards the center, sealing the filling inside. Pinch off any excess dough.
• Gently flatten the stuffed ball with your palm.
4. Roll the Parathas
• Dust your rolling surface and the stuffed dough ball lightly with dry flour.
• Using a rolling pin, carefully and gently roll out the paratha into a circle of about 6-7 inches in diameter. Try to keep an even thickness. Don't press too hard, or the filling might tear through the dough. If it tears slightly, pinch it close and continue.
5. Cook the Parathas
• Heat a flat griddle (tawa) over medium-high heat.
• Once hot, place one rolled paratha onto the tawa.
• Cook for about 30-45 seconds, or until small bubbles appear on the surface.
• Flip the paratha. Drizzle about 1/2 - 1 teaspoon of oil or ghee around the edges and on top of the paratha.
• Cook for another 1-2 minutes until golden brown spots appear on the underside.
• Flip again and apply oil or ghee to the other side. Press gently with a spatula to ensure even cooking and help it puff up.
• Cook until both sides are golden brown and crisp, and the paratha is cooked through.
• Remove from the tawa and repeat with the remaining parathas.
6. Serve Hot
• Serve Aloo Paratha immediately with a dollop of butter, plain yogurt, pickle, or a side of Raita.

Macro Information (Approximate per serving - 2 parathas)

v  Calories: 450-550 kcal

v  Protein: 12-15g

v  Fat: 18-25g (depends on oil/ghee used)

v  Carbohydrates: 60-70g

v  Fiber: 8-10g

Note: These are approximate values and can vary based on the exact quantity of ingredients, oil/ghee used, and potato size.

Tips and Variations

• Dough Softness: A soft and well-rested dough is key to easily rolling out parathas without tearing.
• Cool Potatoes: Always use cooled mashed potatoes for the filling. Hot potatoes will make the filling sticky and difficult to work with.
• No Lumps: Ensure your mashed potatoes are completely lump-free. Lumps can tear the dough during rolling.
• Even Rolling: Roll the paratha gently and evenly to ensure the filling is spread throughout.
• Spice Adjustments: Feel free to adjust the amount of green chili and red chili powder to your preferred spice level.
• Additions to Filling:
• Onion: Finely chopped onion adds a lovely crunch and flavor, but make sure it's very fine to avoid tearing the dough.
• Carom Seeds (Ajwain): A pinch of ajwain in the dough or filling aids digestion and adds flavor.
• Grated Paneer: Mix in a tablespoon or two of crumbled paneer with the potato filling for extra richness and protein.
• Finely Chopped Green Peas: Add some boiled and mashed green peas to the filling for a variation.
• Cooking Fat: Ghee gives the best flavor and a lovely aroma, but oil works perfectly fine too.
• Freezing: You can cook the parathas partially (half-cook them on both sides without much oil), let them cool, and then freeze them between parchment paper. When ready to eat, reheat on a hot tawa with oil/ghee until fully cooked and golden.

FAQ

Q- My parathas keep tearing when I roll them. What am I doing wrong?

A: This usually happens for a few reasons: the dough might be too stiff or not rested enough; the potato filling might be too wet or have large lumps; or you might be pressing too hard while rolling. Ensure your dough is soft and rested, potatoes are mashed smoothly and cooled, and roll gently with light pressure.

Q- Can I make the potato filling spicy?

A: Absolutely! Increase the number of green chilies and red chili powder according to your preference. You can also add a pinch of black pepper.

Q- What is Amchur powder, and can I skip it?

A: Amchur (dry mango powder) is a souring agent used in Indian cuisine. It adds a lovely tangy flavor to the potato filling, which balances the richness. While you can skip it, the taste won't be quite the same. Lemon juice can be a very mild substitute, but use sparingly to avoid making the filling too wet.

Q-How do I store leftover Paratha?

A: Leftover Aloo Parathas can be stored in an airtight container at room temperature for a day or in the refrigerator for 2-3 days. Reheat on a hot griddle until it is warmed through and crisp.