The most fulfilling meal that is famous across the entire nation is the Aloo ka Paratha that is loved by people of all ages. It's a timeless breakfast dish that is served with smooth butter that melts over it due the heat and curd. Learn how to make this extremely tasty and mouth-watering aloo ka parathas with the help of step by step photos and detailed recipe given below:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Recipe Yield: 6 parathas
- Whole Wheat Flour (gehun ka ata) - 1 cup
- Water to prepare the wheat dough
Aloo Stuffing Preparation:
- Boiled Potato (ubala hua aloo) - 2
- Onion (pyaz) - 1 finely chopped
- Ginger (adrak) - 1 inch piece finely chopped
- Green chilli - 3-4 finely chopped
- Coriander Leaves (hara dhaniya patti) - 1 table spoon (finely chopped)
- Cumin Seeds Powder (jeera powder) - 1/2 tea-spoon
- Red Chilli Powder (lal mirch powder) - 1/2 tea spoon
- Salt as per taste (namak swaad anusar)
- Refine oil or ghee to cook the parathas and prepare the stuffing
- In a plate take whole wheat flour (gehun ka ata) and add water to it to form a medium soft dough like that of chapatti. Keep it aside to rest so that it becomes soft.
- Peel off the boiled potato (ubale huye aloo) and then mash them well to get a paste like texture.
- Now add the finely chopped onion (pyaz), green chillis (hara mirch), ginger (adrak) and coriander leaves (hara dhaniya patti) to it. Mix all the ingredients well.
- Then add the cumin seeds powder (jeera powder), red chilli powder (lal mirch powder) and salt as per taste (namak swaad anusar) to the mashed potato mixture. The stuffing is now ready to make the parathas.
- Roll small balls of the dough and form small bowl like depression (like katori) using hands and fingers.
- Now using a tea-spoon, place enough mashed aloo mixture stuffing at the center of each dough bowls, and fold it to form a small ball like dumplings (like ladoos).
- Now dip these dumplings into dry wheat flour (parthan) and roll them into flat round stuffed chapatis.
- Heat a tawa and grease it with ghee or refined oil. Lay the stuffed chapatis onto it and allow it to cook. Flip to other side and let it cook too. Apply oil on the top side flip and repeat them same step. Flip, press and cook till both sides turn golden brown, on medium flame.
- Serve hot with butter, curd, chutney, pickle or any curry.
(Tips: 1. Prepare the dough and keep aside to rest while you prepare the stuffing. This will allow the dough to rest and become soft. 2. Cook on medium flame. High flame will blacken the paratha, while it will remain uncooked and hard if cooked on low flame)