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Aloo Paratha

Print version of 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

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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 Recipe

Prep time: 15 min
Cook time: 15 min
Yield: 5
Main Ingredients: wheat flour potato

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.

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By • Apr 29th, 2011 • Category: All Recipes, Flour Recipes, Indian Bread Recipes, Indian Breakfast Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, Lunch Box Recipes, North Indian Recipes, Recipes Vegetable Dishes

  • http://kavithabhargav.blogspot.com Kavitha

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

  • http://www.curryinkadai.blogspot.com kalva

    lovely aloo parathas.. love the simple stuffing!

  • http://kalyanikitchen.blogspot.com/ Kalyani

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

  • http://sumanjsingh.wordpress.com/ Suman Singh

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

  • http://priyaeasyntastyrecipes.blogspot.com Priya

    My fav paratha,love it..

  • http://none divya

    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

    • http://sailusfood.com Sailaja

      Usually I roll it the covered side first and then flip over and roll into a round shape.

  • Meghna

    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!

    • http://sailusfood.com Sailu

      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.

      • leanne

        omg i love aloo paratha. thanks for the tip on the chillis :-)

  • Lakshmi

    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…

  • Reader

    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.

    • http://sailusfood.com Sailu

      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.

  • devi

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

  • http://foodmazaa.blogspot.com Shobha

    My all time favourite…yummy parathas.

  • sarita

    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

    • http://sailusfood.com Sailu

      Practice makes perfect. :)

  • shaila

    hi sailu,

    all ur recipes look and in fact taste awesome.

    could u post chicken/mutton kheema balls curry?

    thanks….

  • elenalee

    nice recipe
    i liked it

  • http://www.thedrusya.com sahithi

    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.

  • samjeeta

    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!

    • http://sailusfood.com Sailu

      Initially when I prepared aloo parathas, I had the same problem as you. Its only practice that makes one perfect. :)

  • Lydia

    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

  • Sudeepthi86_msc

    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.

  • http://profiles.google.com/ayansarkar007 Ayan Sarkar

    I’m making this for dinner tonight

  • http://profiles.google.com/ayansarkar007 Ayan Sarkar

    I’m making this for dinner tonight

  • arti prajapati

    how can make sabu kachouri

  • GHAZALA.JAVED KHAN

    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.