Aloo Paratha

What can be more comforting that Parathas for North Indians. Aloo Paratha recipe filled with spicy potato stuffing made with spices and herbs. Paratha is one of the most loved North Indian delicacy, which is prepared in almost every Indian household. If you too are a fan of parathas, then you can try making one at home and surprising your loved ones with you smart culinary skills. If you are searching for the best recipe for how to make aloo paratha, look no further! This easy Punjabi style chatpata aalu ka paratha recipe will help you make delicious, flavourful and perfect parathas at home in a jiffy! Aloo Paratha is North India's favourite breakfast. This filling and tasty aloo paratha is best served with chutney, curry, curd or raita and loads of butter, which makes Punjabi aloo Paratha a divine indulgence! When made just right, Indian aloo paratha is matchless in taste. But some people struggle to make perfect aloo parathas as it tends to break and the filling falls out. However, with this super easy aloo Paratha recipe, you can make the best parathas! The first and foremost thing is that the potato used should not have been boiled immediately. You must always use cold potatoes or the filling becomes gooey. If you don't want to add too much olive oil, first cook the paratha on both sides on low flame and then use a silicon brush or back of a spoon to add a little oil. If you want to make Tandoori aloo paratha, follow the same recipe but cook it on the high flame on both sides and serve with a dollop of butter.

INGREDIENTS

2potato

1/2teaspoonred chilli powder

1tablespooncoriander leaves

1cupwheat flour

2tablespoononion

0salt as required

1/2teaspoongaram masala powder

1/2cupwater

2teaspoonvirgin olive oil

How to make Aloo Paratha

Step 1

To make delicious Aloo Parathas, boil the potatoes at least a few hours before you plan to make the parathas, mash them in a large bowl and cover and refrigerate. Take them out from the fridge and add chopped onions, coriander leaves, salt, garam masala powder and red chilli powder. Mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will fall out.

Step 2

Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4-inch circles. Add a spoonful of potato filling in the centre. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to ensure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas. Seal the dough and round it with your fingers. Now, roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides. Press very lightly so that the mixture does not come out.

Step 3

Heat an iron tawa and roast the parathas, cooking them on both sides with a spoonful of olive oil. If you want to use less oil on the parathas, first roast them on both sides on low flame and when they are slightly crispy, apply olive oil with a kitchen brush on both sides. You must keep the flame low.

Step 4

Serve piping hot parathas with chilled yoghurt or pickle. You can also serve the aloo parathas with green chutney or coconut chutney or a light gravy. Ideally, a light potato shorba goes best with aloo ka paratha. You can also make quick onion-tomato-green chilli raita that tastes amazing with this paratha.