Aloo Paratha



Aloo Paratha, Yogurt, Raw Mango Pickle and Salad ~ Our brunch

A large boiled potato was lingering about in the fridge along with some chapati dough. I decided to make Aloo Parathas for breakfast/brunch since it meant less preparation work. The stuffing I make is super simple. Whatever variations of the stuffing I prepare, coriander leaves and green chilies are a constant. And I always use desi ghee to roast them, the flavor is simply out-of-the-world. Yogurt and pickle is our favorite side to go with Aloo Parathas.

Aloo Parantha Recipe

Prep & Cooking: 30 mts

Makes 6 parathas

Cuisine: North Indian

.

Ingredients:

For parantha:

2 cups whole wheat flour/atta

1/4 tsp salt

water to knead the dough

For stuffing:

2 potatoes, boiled, peeled and mashed

1 1/2 tsps green chili paste

1 1/2 tbsp chopped coriander leaves

big pinch turmeric pwd

1/4 tsp cumin pwd

1 tsp coriander pwd (coarsely crushed works good)

pinch of amchur pwd

salt to taste

ghee or oil to roast the parathas

1 Add salt to the atta, combine, slowly add water to form a soft yet slightly firm dough. Cover with damp cloth and let it rest for 10 mts. Get the stuffing ready in the mean time.
2 Prepare stuffing by combining mashed potato, green chili paste, coriander leaves, coriander pwd, turmeric pwd, cumin pwd, amchur and pinch of salt and combine.
3 Pinch a large lemon sized ball of dough and roll to form a 3″ diameter circle. Place some stuffing and take the edges of the dough and cover the stuffing. Prepare with rest of dough.
4 Dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
5 Heat a iron tawa and once its hot, place a paratha and let it cook for 15 secs. Flip the paratha and let it cook for a few more secs. Once light brown spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.
6 Serve hot with any curry of your choice or yogurt or raita.

Aloo Paratha

  • Prep time:
  • Cook time:
  • Serves: 5

Main Ingredients:

  1. wheat flour
  2. potato

By

Published:


A large boiled potato was lingering about in the fridge along with some chapati dough. I decided to make Aloo Parathas for breakfast since it meant less preparation work. The stuffing I make is super simple. Whatever variations of the stuffing I prepare, coriander leaves and green chilies are a constant. And I always use desi ghee to roast them, the flavor is simply out-of-the-world.

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

You may also like...

31 Responses

  1. Kavitha says:

    OMG!!! I can’t believe this. I was about to prepare this for dinner!!! I do add finely chopped onion in the stuffing.

  2. kalva says:

    lovely aloo parathas.. love the simple stuffing!

  3. Kalyani says:

    wow tempting parathas sailu !!! will surely try them !!!!!!

  4. Suman Singh says:

    This is my kind of breakfast..looks great and inviting..

  5. Priya says:

    My fav paratha,love it..

  6. divya says:

    NICE!!!! A quick question, after the stuffing is kept which side should it be rolled? the same side its covered or shoud we turn it to the other side to roll them

  7. Meghna says:

    I too, can’t believe this. I am having a big family reunion this next weekend, and this was on my mind as a perfect breakfast dish for a vegetarian crowd. Easy to feed 15+ people, with little work, or prep. I, too, add onions to my mix. Also, prepare the mix the night before, and refrigerate, so it is even less work in the A.M. Sailu, do you make your own green chili paste? If so, how long does it stay good in the fridge? Is yours simply pureed chilis, or do you add anything else to it while in the food processor? Thanks!

    • Sailu says:

      Yes, I make my own green chili paste. Just puree about 15-20 long green chilies along with 2 tsps of olive oil and 1 tsp salt. Store in the fridge. It lasts me for at least 10 days.

  8. Lakshmi says:

    Dear Sailu,

    That looks really yummy.
    your cooking methods are easy to follow. Your clicks I must say are as good as the food you cook. Wished I had a spoon/ fork long enough…

  9. Reader says:

    Very inspiring.
    When I make aaloo parathas, they tend to soak up a lot of grease. Do you have tips for minimizing the amount of ghee used? Thanks.

    • Sailu says:

      You can remove the paratha after its roasted and drizzle few drops of ghee on one side. Place another roasted paratha over it so that the grease of the lower paratha is transferred to the top one. Follow with rest of roasted parathas.

  10. devi says:

    simple and delicious…thank you so much for sharing such wonderful recipes

  11. Shobha says:

    My all time favourite…yummy parathas.

  12. sarita says:

    Hi

    thanks for the nice recipe & good to hear from you again

    no matter what I do the following happens :

    filling keeps seeping out of the side of the paratha as soon as I start rolling
    then the filling sticks to the rolling board
    also the filling move towards the edges of the paraths and the centre of the paratha has not filling in it

    How can I get perfect parathas like you do

    thanks

  13. shaila says:

    hi sailu,

    all ur recipes look and in fact taste awesome.

    could u post chicken/mutton kheema balls curry?

    thanks….

  14. elenalee says:

    nice recipe
    i liked it

  15. sahithi says:

    Hey sailu thanks for great recipes that you are posting on your website. Specially the photos of the recipes you are posting are really good. Today i m definitely going to prepare these tempting alu paranthas, once again thanks for your tasty & yummy recipes.

  16. samjeeta says:

    hey sailu thanks for your aloo paratha reciepe.i tred it but the stuffing was coming out while rolling the paratha.i had put little filling.the dough was like roti dough .i dont know what went wrong.please help!

  17. Lydia says:

    Hey Sailu,

    Thanks a ton for posting this recipe. I love parathas, but today was the first time I succeeded in making proper parathas just by following your recipe.

    Thanks a lot.
    Lydia

  18. Sudeepthi86_msc says:

    on the name of diet control,daily i’ve to prepare chapatis, of which we r very vexed. thank you for your receipe and i’ll try it now it self thank youi’ll try now itself.

  19. Ayan Sarkar says:

    I’m making this for dinner tonight

  20. Ayan Sarkar says:

    I’m making this for dinner tonight

  21. arti prajapati says:

    how can make sabu kachouri

  22. GHAZALA.JAVED KHAN says:

    perfect recipe for alu parantha.we belong to rajasthan and being a north indian alu paranthas are a weakness in our family.the key to perfect alu parantha is the consistency of wheat dough and potato stuffing should be the same,so as the temperature of bothi.e dough and the stuffing.
    tip:ALWAYS PEEL BOILED POTATOES AFTER THEY COOL DOWN.

  23. Lesslie says:

    tried the sme and the recipie was very excellent nd all enjoyed in home

  24. Yamini says:

    I made the parathas and they tasted good but they were not stiff. They were too soft. How can I make my parathas stift?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>