Aloo Paratha

Aloo paratha is the kind of food that doesn’t need to explain itself. One look – a golden round, puffed slightly on the edges, the smell of ghee and spice rising from the tawa – and you already know what to expect.

Inside, it hides something simple: mashed potatoes, mixed with green chilli, coriander, maybe a little onion or ajwain, all pressed together by hand until it holds shape. The filling is soft and warm, but never too moist. It listens to the dough, fits right inside, and stays there as the rolling pin moves over it with practiced ease.

There’s a rhythm to making it. The way the dough is pinched, filled, pressed, and rolled. The way the tawa hisses when it lands. The way the paratha puffs and browns and settles, and the smell of ghee turns into hunger without warning.

Aloo paratha isn’t a show-off. It doesn’t need a dozen side dishes. Just some curd. Maybe a piece of mango pickle. Or, if you’re feeling indulgent, a spoon of butter melting slowly in the center. It’s the kind of meal that fills you – not just the stomach, but the day. It stays with you.

It’s eaten across regions, across homes – in Punjab and Delhi, in Kerala kitchens where the weather is just right and someone decides they need something heavier than dosa. It belongs everywhere, because it asks for nothing fancy, and gives everything.

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Aloo Paratha

Author: Ushadevi Cooking Method: Boiling, Grilling, Sauteing Cuisine: Indian, Punjab Courses: Breads, Breakast, Vegetarian

Difficulty: Intermediate Prep Time 20 mins Cook Time 15 mins Total Time 35 mins

Servings: 6

Best Season: Suitable throughout the year

Description

Aloo Paratha is a stuffed bread dish that originated in the Indian subcontinent. It’s one of the most loved breakfast dishes across northern, central, and western India, especially in Punjab. It’s simple to make and incredibly tasty. Let’s begin.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Wheat flour
• 2 medium Potatoes
• 1 medium Onion
• 2 teaspoon Green chillies
• 1 teaspoon Chilly powder
• 1 teaspoon Garam Masala
• 1 teaspoon 1-2 Coriander powder
• Ghee
• Salt as required

Instructions

1. Cook the potatoes, peel them, and mash them thoroughly.
2. To prepare the dough, take 1 cup of wheat flour in a bowl. Add a pinch of salt and a little ghee or butter. Mix it well with your fingers.
3. Gradually add water and knead it into a soft dough. Cover and let it rest.
4. Now, to prepare the stuffing, heat a teaspoon of ghee in a pan.

5. Add finely chopped green chillies-about two teaspoons-and sauté them.

6. Add one medium-sized chopped onion and sauté until it turns translucent.
7. Add a little red chilli powder and garam masala to the pan and mix well.
8. Add the mashed potatoes and combine everything evenly. Let it cook for a minute.
9. Finish the stuffing by adding a teaspoon or two of chopped coriander leaves and turn off the heat.
10. Take a small portion of the dough and roll it into a ball. Flatten it slightly using your hands or a rolling pin, dusting with flour if needed.
11. Place a spoonful of the potato masala in the center of the flattened dough. Bring the edges together and seal it well.
12. Gently roll it again using a rolling pin into a slightly thick paratha. Be careful not to press too hard.
13. Heat a pan and spread a little ghee on it. Place the rolled paratha on the pan.
14. Cook it on one side, then flip it to cook the other side. Apply a little more ghee on top if you like.
15. Cook until both sides are golden and crisp.
16. You can enjoy your hot aloo paratha with a dollop of butter, curd, or any curry of your choice.