Delicious Aloo Paratha Recipe: How to Make Perfectly Spiced Potato Stuffed Parathas at Home

 Ingredients:

• 2 cups whole wheat flour
• 1 tsp salt
• Water, as needed
• 3 medium-sized potatoes, boiled and mashed
• 1 small onion, finely chopped (optional)
• 1 green chili, finely chopped (optional)
• 1 tsp grated ginger
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp red chili powder
• 1/2 tsp garam masala
• 2 tbsp chopped fresh coriander leaves
• Ghee or oil, as needed

Directions:

In a mixing bowl, combine the whole wheat flour and salt. Slowly add water, mixing until the dough comes together. Knead the dough until it is smooth and elastic, then cover with a damp cloth and set aside to rest for 15-20 minutes.

In another mixing bowl, combine the mashed potatoes, chopped onion, green chili, grated ginger, cumin powder, coriander powder, red chili powder, garam masala, and fresh coriander leaves. Mix well.

Divide the dough into small balls and roll them out into circles of about 4-5 inches in diameter.

Place a tablespoon or two of the potato mixture in the center of the circle and bring the edges together to cover the filling. Flatten the ball and roll it out gently into a circle of about 6-7 inches in diameter.

Heat a tawa or griddle over medium heat. Place the rolled-out paratha on the tawa and cook for 1-2 minutes on each side.

Apply ghee or oil to the surface of the paratha, then flip it over and cook for another 1-2 minutes, until both sides are golden brown and crispy.

Repeat with the remaining dough and filling until all the parathas are cooked.

Serve hot with yogurt, chutney, or pickle.

Enjoy your delicious Aloo Paratha!

Pro Tips:

Choose the right potatoes:

Use starchy potatoes like Russet or Yukon Gold for the filling, as they are easier to mash and hold their shape well when cooked.

Spice it up:

Add chopped onion, green chili, grated ginger, and spices like cumin powder, coriander powder, red chili powder, and garam masala to the potato filling for added flavor.

Don't overstuff the paratha:

Be careful not to overstuff the paratha with the potato filling, as it can make it difficult to roll out and cook evenly. Use about 2-3 tablespoons of filling for each paratha.

Roll out evenly:

Roll out the dough evenly to ensure that the parathas cook through and are of equal thickness.

Use a rolling pin to roll out the dough gently and evenly, turning it a quarter-turn after each roll.

Cook on low heat:

Cook the parathas on low to medium heat to ensure that they cook through without burning.

Use a non-stick tawa or griddle for best results, and apply ghee or oil to the surface of the paratha to prevent sticking.

Apply ghee or oil generously:

Apply ghee or oil generously to the surface of the paratha while cooking to keep it soft and prevent it from drying out.

Serve hot:

Serve the Aloo Paratha hot off the tawa or griddle with yogurt, chutney, or pickle.

Keep the cooked parathas in a covered dish to prevent them from drying out while you cook the remaining parathas.

Enjoy your delicious homemade Aloo Paratha using these pro tips!