New Delhi: Aloo paratha is a beloved breakfast dish throughout the western, central, and northern regions of India. These parathas are made from unleavened dough filled with a spiced mashed potato mixture. The dough is rolled out and cooked on a hot tawa with butter or ghee. Parathas originated in Peshawar and spread across the northern parts of India, becoming a popular breakfast option. In every Indian household, aloo parathas are a favourite breakfast choice.
Hot parathas topped with butter are the best way to start a lazy Sunday morning. The best part is you can make them in advance, freeze, reheat, and enjoy whenever you want. This recipe gives you an authentic dhaba-style paratha, using two types of flour to give the dough better elasticity and keep it soft.
Ingredients for making aloo paratha
Here are the ingredients for making dhaba-style aloo ka paratha. Follow these steps to make the perfect one.
For the dough
1 cup whole wheat flour
1 cup refined flour or maida
1 teaspoon salt
1 teaspoon oil
1 teaspoon carom seeds or ajwain
Water, as required
For the potato stuffing
3 medium potatoes (boiled and peeled)
1 green chilli, finely chopped
1 tablespoon coriander leaves, finely chopped
1⁄4 teaspoon garam masala powder
1⁄4 teaspoon red chilli powder (adjust based on how spicy you want it)
1 inch grated ginger
1 teaspoon chat masala
Salt, to taste
6 tablespoons oil
Method for making Aloo Paratha
Put all the dough ingredients in a dough kneader. Slowly add water and knead until you get a soft and elastic dough.
Set aside to rest while you prepare the potato stuffing.
In a mixer, put all the stuffing ingredients and pulse until well mixed. The potato should be minced.
Divide the dough into 7-8 medium balls. Dust the floor and roll the balls into small circles with a rolling pin.
Hold the rolled dough in your palm and place 2-3 tablespoons of potato filling in the centre. Use your judgement for the filling, ensuring you can close the dough around it. Pinch the top to seal well.
Flatten the dough lightly with your hands and gently roll it out into a 6-8 inch circle. Sprinkle flour before rolling.
Cook the paratha on a tawa over medium-high heat. When one side is brown, flip the paratha and brush it with oil.
Repeat on the other side until golden spots appear. Your paratha is ready. Top with butter and serve hot with pickle or curd.
Freezing instructions
Cook the parathas until they are slightly underdone. Place them in a ziplock bag with parchment paper between each paratha.
When ready to eat, cook them straight from the freezer on a hot tawa until golden and crisp.
This simple and authentic recipe ensures you enjoy delicious aloo parathas every time.
Learn how to make an authentic and easy aloo paratha recipe. This article shows you how to create the perfect Punjabi aloo paratha with a delicious spiced potato filling. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
