Aloo Paratha: 5-Step Comfort Food


Introduction for Aloo Paratha

Are you a fan of hearty, comforting Aloo Paratha? If you're nodding your head like me, then you're in for a treat! Welcome to the culinary journey at Recipes Trek, where we're about to embark on a delightful adventure of making scrumptious Aloo Parathas. Let's not wait any longer – grab your apron and let's get started!


Aloo Paratha
Aloo Paratha


    I) Ingredients for Aloo Paratha


    For the Aloo Paratha Dough:

    • 1.5 cups Whole Wheat Flour (Gehu Ka Atta)
    • 1 cup Water

    (Tips: Now I know that everyone must be thinking that this aloo paratha dough is a little different? It just happens that the dough you use for roti is very soft and the dough for paratha should not be too soft, it should be medium and it needs to have flexibility).


    For the Aloo Paratha Potato Stuffing:

    • 3 medium Boiled Potatoes (cooled)
    • 2-3 Green Chillies, finely chopped
    • Finely chopped ginger (small piece)
    • 1-2 medium size Finely chopped onion 
    • Fresh Coriander Leaves, finely chopped
    • 1 tsp Red Chilli Powder
    • 3 tsp Coriander Powder
    • 1/2 tsp Hing (asafoetida)
    • 2 tsp Salt
    • 1/4 tsp Ajwain (Carom Seeds)
    • 3/4 tsp Amchur Powder (Dried Mango Powder) or 
    • Anardana Powder (Pomegranate Powder) - Optional


    II) Instructions for Aloo Paratha:


    Making the Aloo Paratha Dough:


    So first of all I have brought here a bowl and you put flour in the bowl, now we just have to pour water along with the flour. I have taken one and a half cup of flour here, so I have put about one cup of water in it. The paratha dough should be a little tight after kneading and it should have a little stretch so that when we roll it, it does not tear. If the dough is dry, it will tear. Even if the dough is too soft, it will tear, so while making parathas, you have to pay attention to the fact that your dough should be such that it should neither be too soft, nor should it be too hard, but it should also have stretchiness. 


    Aloo Paratha preparation take a bowl
    For Aloo Paratha preparation take a bowl



    Aloo Paratha Take Wheat Flour
    For Aloo Paratha Take Wheat Flour


    1. In a bowl, take one and a half cup whole wheat flour.


    For Aloo Paratha mix water to the wheat flour.
    For Aloo Paratha mix water to the wheat flour.


    For Aloo Paratha kneading flour
    For Aloo Paratha kneading flour


    2. Gradually add 1 cup water and knead until the dough is medium firmness, with a slight stretch.


    For Aloo Paratha apply ghee on dough
    For Aloo Paratha apply ghee on dough

    3. Rub a little ghee (1tsp) on the dough, making it smooth and elastic.

    A good suggestion is that you already have dough kneaded in your house. How to use the soft one for roti? Now just keep the dough in the fridge. When the dough cools down after keeping it in the fridge for a while, it becomes a bit hard. now knead the dough well? Very well, it will take some effort but it will be done easily. Now just when the dough is set well, apply some ghee in your hand and rub it, so that the dough becomes very smooth.


    For Aloo Paratha dough is ready to rest
    For Aloo Paratha dough is ready to rest



    For Aloo Paratha dough cover with damp cloth
    For Aloo Paratha dough cover with damp cloth

    4. Now we will cover it with a damp cloth and keep it for about 15-20 minutes so that the dough gets a lot of elasticity and till then we can quickly make our potato masala. 


    Preparing the Aloo Paratha Potato Stuffing:


    Then to make potato masala, I have taken about 3 aloo (potato) here. The most important thing is that you should not use hot potatoes, here the potatoes should be cold or in room temperature. To make aloo paratha, be it any paratha, potato cabbage, chili, salt and sourness should be a bit more in it, so I have put chopped green chilies, ginger here without onion, there is no relish in Aloo Paratha. Add freshly chopped coriander along with it. Add lots of red chili powder, daniya (coriander) powder will also go a lot and amchur powder too. If I tell the truth, if you have dry pomegranate seeds or powder, then adding pomegranate seeds makes the test even better. Along with hing (asafoetida), you put salt as  per hour taste here and crush a little carom seed and put it. I have just kept simple spices but yes, salt, sourness and chili should be a little more because there is nothing in the flour, just mash it well. Mix the best with the best. And your potato masala is also ready. 


    Below are in detailed: 

    For Aloo Paratha stuffing masala preparation
    For Aloo Paratha stuffing masala preparation 


    1. Take a bowl to prepare Aloo Paratha stuffing.

      

    For Aloo Paratha Stuffing Masala take boil potatoes
    For Aloo Paratha Stuffing Masala take boil potatoes

    2. Take 3 potato cold or in room temperature.


    For Aloo Paratha stuffing Masala mash potatoes
    For Aloo Paratha stuffing Masala mash potatoes

    3. Smash the potatoes in a bowl.

     

    For Aloo Paratha Stuffing Masala add green Chilli
    For Aloo Paratha Stuffing Masala add green Chilli


     4. Add finely chopped green chilies.


    For Aloo Paratha Stuffing Masala add ginger
    For Aloo Paratha Stuffing Masala add ginger

    5.  Add finely chopped ginger.

    For Aloo Paratha Stuffing Masala add onion
    For Aloo Paratha Stuffing Masala add onion

    6. Add finely chopped onion.


    For Aloo Paratha Stuffing Masala add green coriander
    For Aloo Paratha Stuffing Masala add green coriander

    7. Add finely chopped coriander leaves.


    For Aloo Paratha Stuffing Masala add red chilli powder
    For Aloo Paratha Stuffing Masala add red chilli powder

    8. Add red chilli powder.


    For Aloo Paratha Stuffing Masala add coriander powder
    For Aloo Paratha Stuffing Masala add coriander powder


    9. Add coriander powder.

    For Aloo Paratha Stuffing Masala add amchur powder
    For Aloo Paratha Stuffing Masala add amchur powder


    10. Add amchur powder.

    For Aloo Paratha Stuffing Masala add salt
    For Aloo Paratha Stuffing Masala add salt


    11. Add salt as per your taste.

    For Aloo Paratha Stuffing Masala add ajwain (carom seed)
    For Aloo Paratha Stuffing Masala add ajwain (carom seed)

    12. Add ajwain as shown in the image above and below.

    For Aloo Paratha Stuffing Masala add ajwain (carom seed) by rubbing with both hands
    For Aloo Paratha Stuffing Masala add ajwain (carom seed) by rubbing with both hands



    For Aloo Paratha Stuffing Masala mix combine all together
    For Aloo Paratha Stuffing Masala mix combine all together


    13. Mix the stuffing well until all the flavors combine.


    For Aloo Paratha Stuffing Masala is ready
    For Aloo Paratha Stuffing Masala is ready


     14. Aloo Paratha stuffing is ready, set aside.


    III) Assembling Aloo Paratha:


    Aloo Paratha Dough is ready
    Aloo Paratha Dough is ready

    Now after 15-20 minutes you can see that the dough has got a lot of elasticity, the dough has become soft. Earlier it was firm, now it has become soft. Earlier it was firm, now it has become soft. This is the most important point for making paratha. When we knead, the dough will not break because it will have elasticity and because it is soft, it will be able to join well. Then I will tell you the main point of making Aloo paratha.


    Aloo Paratha take a small ball of dough
    Aloo Paratha take a small ball of dough


    1. Divide the dough into small, equal-sized balls.


    Aloo Paratha Dough pressing in dry wheat flour.
    Aloo Paratha Dough pressing in dry wheat flour.

    2. Press the dough in dry wheat flour (Note dry flour is the best friend of the dough)


    Aloo Paratha Dough pressing another side in dry wheat flour.
    Aloo Paratha Dough pressing another side in dry wheat flour.

    3. Turn dough and apply dry dough to another side properly.

    Aloo Paratha Dough rotating while pressing edge with thumb
    Aloo Paratha Dough rotating while pressing edge with thumb

    4. Strat pressing the edge of the dough and simultaneously rotate the dough as shown above image.



    Aloo Paratha Dough bowl shape
    Aloo Paratha Dough bowl shape

    5. Now you can see the dough as in slightly bowl shape.


    Aloo Paratha Dough shape see clearly
    Aloo Paratha Dough shape see clearly 

    6. The dough is slightly in bowl shape as it is think in the middle and thin in the edge.



    Aloo Paratha filling Aloo (potato) Masala Stuffing
    Aloo Paratha filling Aloo (potato) Masala Stuffing

    7. Place a portion of the potato stuffing in the center of the dough circle.



    Aloo Paratha closing the dough mathod 1
    Aloo Paratha closing the dough method 1

    8. Gently bring the edges of the dough together to seal the stuffing, making a ball.


    Aloo Paratha closing the dough method 2
    Aloo Paratha closing the dough method 2

    9. Gently nudge or gently press the potato masala into the dough, while simultaneously rotating the dough ball from right to left. Aim to seal the ball with a delicate touch, similar to the method illustrated in the image.


    Aloo Paratha closing the dough method 3
    Aloo Paratha closing the dough method 3

    10. You might notice some excess dough appearing on the top now.


    Aloo Paratha remove extra dough
    Aloo Paratha remove extra dough

    11. gently remove the extra dough.


    So, first of all, I have taken one peda and made it like a bowl, you have to keep it a little thick in the center and make it thin from the sides, remember this very well. Put potato masala in it and with your thumb and first finger trying to lift it from the sides and which is the thumb of the left hand keep pressing the spice with it. Look at this, I am trying to lift the sides with the right hand and pressing well with the lift hand, I keep doing it and when it is complete If it becomes like a roll, then you seal it and take it out and see that there is not a single mark, it is exactly the same in your paratha and in the market, and only then it is completely sealed. 




    Before rolling apply dry flour to Aloo Paratha stuffed dough
    Before rolling apply dry flour to Aloo Paratha stuffed dough


    So now here is the most important point which will save your paratha from bursting, this is a dry flour, isn't it? Make it as big as you can now in dry flour and then your paratha will not burst at all and now it is very easy to love it too. 

    Common Mistake of Rolling Aloo Paratha: 


    Aloo Paratha Avoid Rolling Mistake
    Aloo Paratha Avoid Rolling Mistake



    Now, when you normally make parathas at home, you do it in such a way that you keep the rolling pin straight. And you make the paratha bigger by rolling it like this from the center, if you don't do the same, the only thing that happens is that the potato which is in the center slowly comes to the sides. Look, above  shown in image, what's the problem with that? Look at this No 3 (in the above image), this one corner and slowly the other corner No 4 (in the above image) and while doing this, the paratha bursts. What to do now? 


    Proper Method of Rolling Aloo Paratha:


    Aloo Paratha Proper Holding Rolling Pin
    Aloo Paratha Proper Holding Rolling Pin


    The only thing to do is that you keep the rolling pin slightly to the side and you have to roll it.




    Aloo Paratha Proper Rolling Method
    Aloo Paratha Proper Rolling Method

    First from one side up and then roll it slightly to the other side and then bring it down like that.





    Aloo Paratha Proper Rolling Method
    Aloo Paratha Proper Rolling Method


    and then roll it slightly to the other side and then bring it down like that. That is, if you roll the right side If you go above then you will have to hit the cylinder from the left side downwards. The only thing is that the potato masala got pressed from the center but it will also get pressed from the side and because of which the stuffing of the paratha will not be able to come out. Isn't it? Absolutely logical thing. 




    Aloo Paratha in Proper Shape
     Aloo Paratha in Proper Shape


    IV) Cooking Aloo Paratha: 

    If you don't believe me, see in the image given and look at it as much as I can roll, I have made it so much big that you can see the potato masala is transparent, but even then the sides are not bursting and this is the most important trick. I have made my parathas perfectly round with this technique. 


    Cooking Aloo Paratha
    Cooking Aloo Paratha

    So quickly cook the paratha now. Keep flame in medium do not cook on very high flame, or do not cook on very high flame and do not put ghee oil on the pan or tawa first. This is very important, so first dry cook one side for the remaining 2 minutes, then turn it over. Then you have to cook the other side for 2 minutes and after 2 minutes you start adding ghee here. Apply ghee nicely to the paratha, then when you turn or flip the paratha, your paratha will also be puffed. Yes, but don't press yet. First we will cook it twice by applying ghee and then later we will start pressing it, so I applied this side also. Then turn it over, apply ghee on this side as well and then turn it over. Now start pressing the paratha wherever it is not cooked properly, so that your paratha gets cooked well and comes out very crispy. Look at this , you have made it very puffy, haven't you? 


    Aloo Paratha stuffing well filled till every corner
    Aloo Paratha stuffing well filled till every corner

    Perfect technique 1 minute I will show you even with a bite that the paratha is well filled with potatoes till every corner. Repeat the process for the remaining dough and stuffing.


    V) Serve and Enjoy Aloo Paratha


    Aloo Paratha Ready to serve
    Aloo Paratha Ready to serve


    1. Serve the hot and freshly cooked Aloo Parathas with your favorite side dish.

    2. These parathas pair wonderfully with yogurt, pickles, chutney, or even a dollop of butter.

    3. Enjoy the crispy, flavorful goodness of Aloo Paratha straight from the skillet.


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    Conclusion for Aloo Paratha

    There you have it – a delightful recipe for making delicious Aloo Parathas that are sure to satisfy your cravings for comfort food. Whether you're enjoying them for breakfast, lunch, or dinner, these stuffed potato parathas are a treat for your taste buds. So, gather your ingredients, follow the steps, and indulge in the irresistible flavors of homemade Aloo Parathas. Happy cooking and happy eating!




    FAQ - Aloo Paratha Recipe


    Question1: What is Aloo Paratha?
    Answer 1: Aloo Paratha is a popular Indian flatbread made with a filling of spiced mashed potatoes. It's a delightful and filling dish that's often enjoyed for breakfast, lunch, or dinner.

    Question 2: What makes Aloo Paratha special?
    Answer  2: Aloo Paratha stands out for its flavorful and satisfying combination of whole wheat dough and a spicy potato stuffing. The paratha is cooked on a skillet until crispy and golden, resulting in a deliciously hearty meal.

    Question 3: Can I use regular flour instead of whole wheat flour for the dough?
    Answer  3: While whole wheat flour is traditionally used for a healthier option, you can use all-purpose flour if desired. However, whole wheat flour adds a distinct nutty flavor and nutritional value to the parathas.

    Question 4: Can I use hot potatoes for the stuffing?
    Answer  4: It's recommended to use cooled or room temperature boiled potatoes for the stuffing. Hot potatoes might make the stuffing too sticky and difficult to work with.

    Question 5: Can I adjust the spice levels of the potato masala stuffing?
    Answer  5: Absolutely! The spice levels can be adjusted according to your taste preferences. You can increase or decrease the amount of green chillies and other spices to suit your desired level of heat.

    Question 6: Why is it important to apply ghee while cooking the paratha?
    Answer  6: Applying ghee while cooking the paratha adds a rich flavor and helps the paratha become crispy and flavorful. It also aids in achieving a golden-brown color.

    Question 7: How can I prevent the paratha from bursting while rolling it?
    Answer 7: To prevent the paratha from bursting, make sure the edges are sealed properly after placing the potato stuffing in the dough. Additionally, use dry flour to roll out the paratha, and follow the technique of rolling from the sides rather than the center.

    Question 8: Can I make the dough in advance and store it?
    Answer 8: Yes, you can prepare the dough in advance and store it in the refrigerator for a day or two. Make sure to cover it with a damp cloth or plastic wrap to prevent it from drying out.

    Question 9: Can I customize the stuffing by adding other ingredients?
    Answer 9: Certainly! While the traditional Aloo Paratha stuffing consists of spiced potatoes, you can get creative and add ingredients like grated cheese, finely chopped onions, or even cooked peas for additional flavors and textures.

    Question 10: What can I serve with Aloo Paratha?
    Answer 10: Aloo Parathas pair wonderfully with various accompaniments such as plain yogurt, pickles, chutney, raita (yogurt-based dip), or a side of curry. It's a versatile dish that can be enjoyed on its own or with your favorite side dishes.

    Question 11: Can I freeze leftover Aloo Parathas?
    Answer 11: Yes, you can freeze leftover Aloo Parathas. Let them cool completely, wrap them individually in plastic wrap or aluminum foil, and store them in an airtight container in the freezer. When ready to eat, thaw and reheat on a hot skillet or microwave.

    Question 12: Are Aloo Parathas suitable for special dietary needs?
    Answer 12: Aloo Parathas can be adapted to various dietary preferences. For example, you can use gluten-free flour for the dough to make them gluten-free, or adjust the spices and fillings to suit vegetarian or vegan diets.

    Question 13: Can I make smaller or larger Aloo Parathas?
    Answer 13: Yes, you can adjust the size of the parathas based on your preference. Keep in mind that the cooking time may vary depending on the size of the paratha. Smaller parathas are great as snacks, while larger ones can make a complete meal.

    Question 14: Can I use store-bought ghee or homemade ghee for cooking?
    Answer 14: You can use either store-bought or homemade ghee for cooking Aloo Parathas. Ghee adds a rich and nutty flavor to the parathas and enhances their overall taste.

    Question 15: Can I prepare the dough and stuffing ahead of time?
    Answer 15: Yes, you can prepare the dough and the stuffing ahead of time. Refrigerate the dough and the stuffing separately, and assemble and cook the parathas when you're ready to eat. This can save time and make the cooking process more convenient.

    Question 16: How can I achieve a perfect puffed Aloo Paratha?
    Answer 16: To achieve a puffed Aloo Paratha, make sure to cook the paratha on medium heat. Applying ghee on both sides while cooking and gently pressing with a spatula helps in achieving the desired puffiness and crispiness.

    Question 17: Can I experiment with different fillings for the parathas?
    Answer 17: Absolutely! While Aloo Paratha is a classic favorite, you can experiment with various fillings such as paneer (Indian cottage cheese), spinach, cauliflower, or even leftover vegetable curries for unique flavors and variations.

    Question 18: What's the best way to reheat leftover Aloo Parathas?
    Answer 18: To reheat leftover Aloo Parathas, you can warm them up on a skillet or tawa for a few minutes until they are heated through. You can also reheat them in a microwave for a short duration, keeping them covered to prevent drying out.

    Question 19: Can I serve Aloo Paratha for parties or gatherings?
    Answer 19: Aloo Paratha makes a great addition to parties and gatherings. You can prepare the dough and stuffing in advance, and then assemble and cook the parathas fresh when it's time to serve. They are sure to be a hit among your guests!

    Question 20: What other dishes can I pair with Aloo Paratha to create a complete meal?
    Answer 20: Aloo Parathas can be part of a wholesome meal when served with side dishes like yogurt-based raita, mixed vegetable curry, lentil soup (dal), or any other curries of your choice. This combination provides a balance of flavors and nutrients for a satisfying meal.

    Remember, cooking is a wonderful adventure, and Aloo Paratha offers a delicious and rewarding journey in the world of culinary delights!










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