Aloo Paratha is a popular North Indian flatbread stuffed with spiced mashed potatoes. It is often served with "curd" (yogurt) and "pickle" to create a delicious and balanced meal.
Aalu paratha
Ingredients for Aloo Paratha:
For the Dough:
Wheat flour (2 cups)
Water (as required)
Salt (a pinch)
Oil or ghee (1-2 tsp for kneading)
For the Filling:
Boiled potatoes (4-5, medium-sized)
Green chilies (finely chopped)
Ginger (grated, optional)
Coriander leaves (chopped)
Red chili powder (1 tsp)
Garam masala (½ tsp)
Amchur (dry mango powder) or lemon juice (1 tsp)
Salt (to taste)
Ajwain (carom seeds, optional)
Preparation Steps:
1. Prepare the Dough: Mix wheat flour, a pinch of salt, and water to form a soft dough. Knead well and set aside for 15-20 minutes.
2. Make the Filling: Mash the boiled potatoes and mix with chopped green chilies, grated ginger, coriander, red chili powder, garam masala, amchur, and salt.
3. Roll the Parathas: Divide the dough into small balls. Roll out a dough ball, place a portion of the potato mixture in the center, and fold the edges over the filling. Roll it again into a thick paratha.
4. Cook the Parathas: Heat a tawa (griddle) and cook the parathas with a little oil or ghee on both sides until golden brown.
Serving Suggestions:
Curd (Yogurt):The tangy flavor of plain curd complements the spiciness of the paratha, adding a cooling effect to the meal.
Pickle: A spoonful of pickle (such as mango or mixed vegetable) enhances the overall taste by adding a burst of sour, spicy flavors.
This combination is a wholesome, tasty, and comforting meal, perfect for breakfast, lunch, or dinner.
1. Prepare the Dough:
In a large bowl, combine the wheat flour and salt. Gradually add water and knead into a soft, smooth dough.
Add a little oil or ghee while kneading for elasticity. Cover the dough and let it rest for 15-20 minutes.
2. Prepare the Potato Filling:
Peel and mash the boiled potatoes in a bowl.
Add chopped green chilies, grated ginger, coriander leaves, red chili powder, garam masala, amchur, ajwain (optional), and salt. Mix everything thoroughly to form a smooth mixture.
3. Shape and Stuff the Parathas:
Divide the dough into equal-sized balls (about the size of a lemon).
.Roll out one dough ball into a small circle (about 4-5 inches in diameter).
.Place 2-3 tablespoons of the potato mixture in the center of the dough.
.Bring the edges of the dough together to cover the filling and pinch them to seal.
.Gently flatten the dough ball with your hands, then roll it out carefully into a paratha (about 6-7 inches in diameter).
4. Cook the Parathas:
.Heat a tawa (griddle) over medium heat.
.Place the rolled paratha on the tawa and cook for 1-2 minutes until small bubbles appear.
.Flip the paratha, brush with oil or ghee, and cook for another 1-2 minutes until golden brown spots appear.
.Flip again and apply oil or ghee on the other side as well. Cook until both sides are golden and crispy.
5. Serve:
Serve hot Aloo Parathas with a side of
"curd (yogurt) "and "pickle" of your choice. You can also add a dollop of butter or ghee on top for extra flavor.
Enjoy your delicious Aloo Paratha with the perfect balance of flavors from the curd and pickle!
