Aloo paratha is an Indian and Pakistani recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India as well as in Pakistan. I learnt many North Indian dishes from my north Indian friends. Aloo Paratha is one of my favourites. Initially, when I tried aloo paratha, all the stuffing used to come out and my kitchen will become a total mess. Now with practice, I have learnt the art of making delicious parathas which I would like to share with you. What makes these whole wheat parathas so appealing is the soft and tasty filling of potatoes flavoured with peppy spice powders and crunchy onions. Green chillies spike up the flavour of the stuffing.
Aloo parathas consist of unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee.. Sometimes a glass of lassi is served along with it. While north Indians like to have it any time of the day, for breakfast, lunch or dinner, South Indians too have borrowed this dish from the north and incorporated it into their supper and dinner menus. Aloo paratha is usually served with butter, chutney, curd or Indian pickles in different parts of northern and western India.
- Wheat powder – 2 cups
- Salt – as required
- Lukewarm water – as required
- Potato – 3
- Onion – chopped 1/2 cup
- Ginger – 1/4 tspn chopped
- Garlic – 1/2 tspn chopped
- Green chilly – 1 chopped
- Red chilly powder – 1/2 tspn
- Chat Masala – 1 tbspn(optional)
- Cumin powder – 1/4 tspn
- Salt to taste
- Oil – 2 tbsp
- Coriander leaves – chopped
- Butter – as needed
- Make chappathi dough as usual using wheat powder, salt and lukewarm water.
- Wash and pressure cook whole potatoes. Now peel them off. Smash and keep aside.
- Take a pan,heat oil. Saute chopped onions, ginger ,garlic and green chillies for 5 minutes on low flame.
- Now add red chilly powder or pepper powder , chat masala ,cumin powder and salt. Saute again for 2 more minutes. Remove from fire and add chopped coriander leaves and mix everything well. Keep this aside. This is the potato masala for aloo paratha.
- Roll small chappathi (not as the usual bigger ones), which should be bigger than pooris.
- Take a spoon full of potato masala and place it in the centre of rolled chappathi. Now bring all the sides of chappathi to the centre covering the masala, like a bag shape.
- Press the bag shaped chappathi gently with your fingers. Roll again carefully, so that the stuffed masala will not break up and come out of the chappathi.
- Now spread a little butter on the chappathi thawa, and make parathas. (brush butter on both sides of the paratha for browning) Serve hot with raita.