Indian Flatbread with Stuffed Potato

Paratha is one of the most common comfort food for Indians. We can literally stuff anything inside a wheat dough to form a stuffed paratha. From potatoes to spinach, any kind of vegetable can be made into a stuffed paratha. Out of all, aloo paratha is the most common and is a mass favorite. Nothing can beat a ghee-fried aloo paratha with some yogurt. My mouth is literally watering while I write this. 

What is Aloo Partha?

Winter has arrived, and it’s time to treat yourself to a delicious and crispy Aloo Paratha recipe stuffed with spicy potato stuffing made with spices and herbs. Aloo paratha is the most popular North Indian delicacy paratha, which is prepared in almost every Indian household. If you enjoy parathas, you can make your own at home and impress your loved ones with your culinary skills. 

Aloo Paratha is North India’s favorite breakfast. This filling and delicious aloo paratha are the best. This filling and tasty aloo paratha is best served with chutney, curry, curd, or raita, and plenty of butter, making it a divine indulgence! When done correctly, Indian aloo paratha is unrivaled in flavor. However, some people have difficulty making perfect aloo parathas because they tend to break and the filling falls out. However, you can make the best parathas with this super simple aloo Paratha recipe! 

The first and most important point is that the potato should not have been boiled immediately. If you don’t use cold potatoes, the filling will become gooey. If you don’t want to use too much ghee, cook the paratha on both sides on low heat before adding a little ghee or butter with a silicon brush or the back of a spoon. 

If you’re looking for the best recipe for aloo paratha, look no further! This easy Punjabi-style chatpata aloo ka paratha recipe will help you make delicious, flavourful, and perfect parathas at home in a jiffy! 

Ingredients At A Glance 

For the paratha

Wheat flour – The paratha dough is made with regular atta, which is commonly used in Indian kitchens to make rotis. Sujata gold is my favorite atta brand in the United States. You can use any brand of your choice.

Water – This paratha recipe calls for basic atta dough. Use water for kneading a soft dough for the parathas. 

For the potato filling

Potatoes – The filling is entirely made of potatoes because this is an aloo paratha. You can use both russet and gold potatoes. But, I personally prefer golden potatoes for my aloo paratha. 

Onion – The crunchy bites of sweet onions in aloo paratha makes it even more delightful 

Ginger – The earthy taste of ginger adds up to the flavors of the stuffing.

Green chilies – A dash of green chilis makes the stuffing a bit spicy bringing out the flavors really well. 

Spices – These are some spices that can make your aloo paratha finger-licking good. So, you will need ajwain/carrom seeds, red chili powder, and amchur/dry mango powder.

Fresh green coriander – I love the flavor and aroma of fresh green coriander in my aloo paratha. You can skip it if you do not prefer it. 

Oil/Ghee for frying the paranthas – You can use either oil or ghee for frying the paratha. I love my parathas dripping with ghee. Yum!

How To Prepare Aloo Paratha?

First, knead the flour with water and form a dough. Keep it aside and allow the dough to rest for 30 minutes.

In a mixing bowl, combine all of the above ingredients except the oil, boiled potatoes, onion, ginger, carrom seeds, red chili powder, amchur, and fresh green coriander. Make sure there are no lumps in the mashed potatoes. Set it aside.

Make six small balls out of the wheat flour dough.

Roll out each ball so that you can stuff it with potato stuffing. Close the dough over the potato filling such that no potato spills out. 

Using a rolling pin, shape the stuffed ball into a disc (approximately 8″ dia).

Heat some oil/ghee in a girdle/tawa/pan. Place the rolled-out parantha on top of it and fry.

Apply some oil to the parantha and the sides of the parantha. Roast the paranthas on both sides until golden brown in color.

Prepare the remaining paranthas in the same way.

Enjoy warm aloo parantha with pickle and yogurt.

Some Expert Tips For Preparing Aloo Paratha

• The potatoes should be thoroughly mashed, with no lumps or small pieces, so that the parathas do not break while rolling. Mashed potatoes should have a light and smooth texture. It is always preferable to grate the boiled potatoes before mashing them.
• While roasting parathas, keep the flame medium-high to high. Because parathas take a long time to cook when the heat is low, they become dense.
• Chaat masala can be substituted for amchur powder. As a result, adjust the salt because chaat masala contains salt.
• Make sure to use enough dry flour to roll out the parathas evenly. This will enhance the flavor.
• While making the stuffing, try mashing potatoes an hour before you start making the parathas.

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Keywords: aloo parantha

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