Aloo paratha is a common breakfast item in northern India. These tasty flatbreads are stuffed with mashed potatoes mixed with spices and flavors. These can be eaten with chutneys, curd, pickle. Lassi also goes great with parathas. You can adjust the spice level to your choice.
Prep Time 20 minutes
Cook Time 10 minutes
- Pressure cooker
- 250 grams potatoes
- 1 teaspoon kashmere red chili powder
- 2 pieces medium sized red onion chopped
- 25 grams fresh coriander leaves chopped
- 2 cups whole wheat flour
- ½ teaspoon ground jeera
- 5 pieces green chili chopped – adjust the quantity as per your needs
- Ghee or butter to fry
- salt to taste
Step by step instructions
- Make a dough with the whole wheat flour adding water in small quantities. Knead well and cover with a clean dishtowel or a lid and set aside for 30 minutes. The dough should not be too firm or too soft. You can use maida or all purpose flour also instead whole wheat flour if you like, or a mix of both.
- Boil the potatoes in pressure cooker, let cool and mash properly leaving no buttons. Mix chopped onion, green chilli, coriander leaves, and spices.
- Divide the dough into pieces of the size about 50 grams. Use belan to flatten the balls into circles like chapati. Then spoon potato mix into the centers and fold the edges of circles in over the potato and again roll to flatten it around 5-7mm thickness.
- Heat the griddle on medium heat and place the paratha on it. in about 10 seconds flip the paratha. coat the top of paratha with ghee or butter and flip again after 40 seconds. Again coat the paratha with ghee or butter and cook both sides properly until golden brown and crisp.
- Remove from griddle and serve with chutneys of your like.
Always use medium heat to get the perfect crisp in parathas, avoid high heat, as it will leave you paratha burned outside and under-cooked inside. A low heat will cause your paratha to become hard and chewy. High water content in potatoes will make parathas tear while rolling, thus drain water immediately after boiling potatoes and let them cool without water. Check the tenderness by inserting a knife in a boiled potato. Another thing that tears parathas is big chunks of onion or green chili. Make fine chopping to avoid it. The less your parathas tear the thinner you can make them, and the thinner they are the more properly they will be cooked.
Serve your parathas hot, topped with butter, in a typical punjabi way. You can pack them in tiffin for school or work, and they taste great in office too. 😉