Aloo paratha recipe with video tutorial- Aloo paratha is a filling and healthy Punjabi meal, cooked and mashed aloo (potatoes) are seasoned and filled inside a paratha (Indian flatbread). It is easy to make and perfect for lunchbox; the best thing about aloo paratha is that you do not need any side dish, just plain curd or mano pickle would be perfect.

In the video; I have also shown how to make the aloo paratha without oil or ghee; though Punjabi's are known to drizzle ghee or butter lavishly on their parathas.

When I make aloo paratha for dinner, what I do is I make them in the afternoon - I half cook them on the tawa and wrap in a cloth, once it is time to serve I reheat again with a bit of ghee or butter for kids and without them for Homey. This way, I save a lot of quality time with Homey and kids.

This recipe has no onion or garlic; but you can add a bit of onion or ginger...or sprinkle some chaat masala.

When you cook the paratha keep the tawa hot and regulate from hot to medium while cooking. you can also press down with a spatula so that the insides are cooked properly. The paratha should have golden or dark borwn spots once it is cooked. In the video I have shown how to cook without oil; for that regulate the flame from high to medium and press down with the spatula, once the paratha is puffed up the inside are well cooked and you can serve hot.

Also, remember to keep the parathas covered in a clean kitchen towel; this helps to keep them soft and also the moisture will be absorbed by the cloth.

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Aloo Paratha Recipe , How to Make Aloo Paratha

PREP TIME: 15 mins    |  COOK TIME: 30 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Whole Wheat Flour: 2 1/2 cups
• water: 1 cup, or as needed
• Salt: 1/2 tsp
• Oil: 1/2 tsp to grease hands.
• Potatoes: 1/2 kg, pressure cooked.
• Oil: 2 tsp
• Cumin Seeds:1/2 tsp
• Kashmiri Chilli Powder: 1 tsp
• Coriander Leaves: A small bunch, chopped
• Amchur/ Dry Mango powder: A big fat pinch (optional)
• Extra oil or ghee or butter to drizzle over the parathas while cooking

  METHOD:

1. Knead the wheat flour, water, and salt into a dough. Grease hand with oil and knead to a soft dough. Pinch off 9 balls (larger than roti balls) and keep aside.
2. Peel the cooked potatoes and mash them. Heat a kadai or a pan with 2 tsp oil, once the oil is heated add in 1/2 tsp cumin seeds and allow it to splutter. Switch of the flame. Add in 1 tsp Kashmiri chilli powder, and mix well.
3. Add in the mashed potatoes. Switch on the fire and mix well for a min.
4. Add in 1/2 tsp salt and a fat pinch of amchur powder and mix well. Lastly add in coriander leaves. switch off the fire and allow it to cool completely.
5. Make lemon sized balls with the cooled aloo and keep aside. Make an indention in the dough (ball) and fill the aloo inside it and seal it completely.
6. Roll out dusting with flour. Place on the hot tawa and cook both sides with oil or ghee until nicely browned.
7. Serve with curd or pickle.

NOTES

• Swith of the flame before adding Kashmiri chilli powder, so that the heat is brought down and the chilli powder does not get burnt.
• Remember to keep the parathas wrapped in a clean kitchen towel if not serving immediately.
• More tips in the video.

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