aloo paratha recipe

easy aloo paratha recipe | aalu ka paratha | aloo ka paratha | potato paratha

aloo paratha recipe | aalu ka paratha | aloo ka paratha | potato paratha

wheat flour

salt

water (for kneading)

tbsp oil

potato / aloo (boiled & mashed)

ginger paste

chilli (finely chopped)

coriander (finely chopped)

coriander seeds

¼ tsp ajwain / carom seeds

tsp chilli powder

cumin powder

½ tsp garam masala

¾ tsp aamchur

wheat flour (for dusting)

oil (for roasting)

firstly, in a large bowl take 2 cup wheat flour and ½ tsp salt. mix well.

add water as required and start to knead.

now add 2 tbsp oil and start to knead well.

knead to a smooth and soft dough.

grease oil and rest for 20 minutes.

how to make dough for paratha:

firstly, in a large bowl take 3 potato, 1 tsp ginger paste, 2 chilli, 2 tbsp coriander and ½ tsp coriander seeds.

also, add ¼ tsp ajwain, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¾ tsp aamchur and ½ tsp salt.

mix well making sure all the ingredients are well combined.

aloo stuffing is ready.

how to make aloo stuffing for paratha:

after the dough has rested for 20 minutes, knead slightly.

now pinch a ball sized dough and roll about 4 inches in diameter.

place a ball sized prepared aloo stuffing in the centre.

take the edge and start pleating bringing it to the centre.

also join the pleats together and secure tight pinching off excess dough.

sprinkle some wheat flour and roll slightly thick.

on a hot tawa place the rolled paratha and cook for a minute.

furthermore, flip the paratha when the base is partly cooked (after a minute).

also, brush oil / ghee and press slightly. flip again once or twice till both the sides are cooked properly.

finally, serve hot aloo paratha with sauce, raita or pickle.

how to make aloo paratha:

Guyanese aloo paratha, also known as potato roti, a stuffed and layered flatbread made with spiced, seasoned mashed potatoes. Enjoy it as is, with sauce, or as a side dish to your favorite curries or stews.

Aloo Paratha (Potato Roti)

all Purpose flour (plus 1/4 cup for dusting)

warmwater (plus 2 tablespoon)

rapid rising yeast

tsp baking powder

lb white potatoes

water (or enough water to cover the potatoes

scallions (green onions) (thinly sliced)

wiri wiri pepper

garlic powder

onion powder

tsp geera (or roasted ground cumin)

oil oil

Add flour, baking powder, instant yeast and a pinch of salt to a large mixing bowl (or to the bowl of your stand mixer) and mix together well.

If using a mixing bowl make a well in the center of the flour mixture and add water, then mix together to form a soft dough. Then turn the dough onto a floured surface and knead by squeezing the dough (not folding and pushing like bread dough) for about 5 minutes until the dough is soft. Dough may feel sticky but this is ok.

If using your stand mixer add water to the flour mixture and mix with your dough hook or paddle attachment to form a smooth dough ball.

Then place dough in a clean bowl, cover with a damn paper towel or plastic wrap and let it rest for 30 minutes.

Make the roti dough

While the dough is resting, prepare the potato filling by adding the peeled and diced potatoes to a medium sized sauce pan. Cover the potatoes with water (about 4-5 cups) and add 1/2 teaspoon of salt.

Bring to a boil on high heat and continue to cook uncovered until potato is soft and can be easily crushed with a fork. Remove the potatoes from the heat and drain into a colander then rinse with cold water and set aside.

Next, crush the potatoes until really smooth. You can use a potato masher, ricer or a fork. I also love pushing the cooked potatoes through a wire mesh sieve.

Add the wiri wiri pepper, onion powder, garlic powder, geera and about 1/4 tsp of salt to the crushed potatoes, mix together well and set aside.

Make the Potato Filling

Next start assembling the aloo parathas by turning the resting dough ball onto a floured surface and cutting it into 8 equal pieces, then shaping each dough piece into a smooth ball and set aside.

Take a dough ball, and dust it with flour then using your rolling pin, roll it into a flat disk about 3 inches in diameter. Brush one side of the dough disk with oil then add 3 tablespoons of potato filling to the center, then pinch the sides and seal in the potato filling (see above for step by step visuals). Repeat these steps for the other 7 dough balls.

Stuff the roti dough

To cook the aloo parathas / potato rotis bring a tawah or flat skillet up to temperature on medium heat. While the tawah is warming up, roll out your stuffed dough ball on a floured surface until it is a thin round disk about 10 inches in diameter. Be sure to add flour to the dough ball and your rolling pin to prevent sticking.

Then place the rolled out roti on the hot skillet and cook for 30 seconds, then flip and brush with oil, cook for another 30 seconds, then flip and brush with more oil.

Wait for roti to inflate (about another 30 seconds) then remove from heat and placed in a clean kitchen towel to keep warm while you make the other parathas. Repeat the cooking steps for the remaining 7 rotis.

Serve warm with your favorite curries or stews.

Cook the aloo parathas / potato roti

This recipe is PERFECT! I have made many attempts at roti, and each time, they came out "okay" but this recipe is the one. Thank you for your detailed instructions and actual measurements (getting measurements from my mother was not helpful, she makes her roti without measurements so I was never able to replicate hers!) Thank you, Althea!

I tried your Paratha recipe and it was wonderfully successful. My wife was amazed as well. Your recipe is concise and very well written and in my opinion the accompanying pictures are quite adequate.

Will be trying the Aloo Paratha soon.

Making this recipe today will have to let you know how it comes out/love the video's it really helps me to stay on track once I am making the recipe. Love being here with you

What can be more comforting that Parathas for North Indians. Aloo Paratha recipe filled with spicy potato stuffing made with spices and herbs. Paratha is one of the most loved North Indian delicacy, which is prepared in almost every Indian household. If you too are a fan of parathas, then you can try making one at home and surprising your loved ones with you smart culinary skills. If you are searching for the best recipe for how to make aloo paratha, look no further! This easy Punjabi style chatpata aalu ka paratha recipe will help you make delicious, flavourful and perfect parathas at home in a jiffy! Aloo Paratha is North India's favourite breakfast. This filling and tasty aloo paratha is best served with chutney, curry, curd or raita and loads of butter, which makes Punjabi aloo Paratha a divine indulgence! When made just right, Indian aloo paratha is matchless in taste. But some people struggle to make perfect aloo parathas as it tends to break and the filling falls out. However, with this super easy aloo Paratha recipe, you can make the best parathas! The first and foremost thing is that the potato used should not have been boiled immediately. You must always use cold potatoes or the filling becomes gooey. If you don't want to add too much olive oil, first cook the paratha on both sides on low flame and then use a silicon brush or back of a spoon to add a little oil. If you want to make Tandoori aloo paratha, follow the same recipe but cook it on the high flame on both sides and serve with a dollop of butter.

Aloo Paratha Recipe: How to make Aloo Paratha Recipe at Home | Easy Aloo Paratha Recipe |  - Times Food

Numbers potato

red chilli powder

coriander leaves

onion

0 As required salt

garam masala powder

water

olive oil

To make delicious Aloo Parathas, boil the potatoes at least a few hours before you plan to make the parathas, mash them in a large bowl and cover and refrigerate. Take them out from the fridge and add chopped onions, coriander leaves, salt, garam masala powder and red chilli powder. Mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will fall out.

Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4-inch circles. Add a spoonful of potato filling in the centre. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to ensure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas. Seal the dough and round it with your fingers. Now, roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides. Press very lightly so that the mixture does not come out.

Heat an iron tawa and roast the parathas, cooking them on both sides with a spoonful of olive oil. If you want to use less oil on the parathas, first roast them on both sides on low flame and when they are slightly crispy, apply olive oil with a kitchen brush on both sides. You must keep the flame low.

Serve piping hot parathas with chilled yoghurt or pickle. You can also serve the aloo parathas with green chutney or coconut chutney or a light gravy. Ideally, a light potato shorba goes best with aloo ka paratha. You can also make quick onion-tomato-green chilli raita that tastes amazing with this paratha.

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