Aloo paratha: How to make Punjabi Aloo paratha recipe2017-06-28
- Cuisine: Indian Recipes, North Indian Recipes, Punjab Recipes
- Course: Chappathi and Roti Recipes, Evening Special, Kids Recipes, Others, Potato Recipes, Snacks Recipes, Veg Recipes
- Skill Level: 30 minutes Recipes, Moderate, Quick and easy recipes
- Add to favorites
- Servings : 2
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Aloo paratha recipe:
Aloo paratha, a type of Indian stuffed flat bread, are made from unleavened dough with a filling of mashed potatoes and cooked in butter or ghee. It is also been a favourite recipe among many Indian households. Generally served for breakfast or as a heavy snack to substitute a regular meal. Hence, Parathas made from whole wheat and not maida have high nutritional value and a decent calorie count. Eating at least two parathas in the mornings for breakfast is sufficient enough to keep one full for a decent amount of time.
Preparing aloo ka paratha is easy to make although preparing the stuffing takes at least 30 minutes. The famed Punjabi aloo paratha has found popularity in most regions of India and continues to be loved for its taste and aroma. Aloo parathas blend well with a lot of different chutneys, plain yougart and pickles and also goes well with side dishes such as dry aloo matar or aloo gobi. If stuffing is left over means, You can use this same stuffing for aloo samosa.
Another delicious preparation is aloo dhaniya paratha or coriander parathas. Preparation for aloo dhaniya paratha is same for aolo ka paratha, but add some more ingredients.This preparation emphasises on the use of aloo and dhaniya as the primary ingredients along with whole wheat or maida. Corainder health benefits are also many and it is a valuable ingredient to many recipes including parathas. Coriander is rich in iron, manganese, magnesium, dietary fiber and proteins besides Vitamin C and Vitamin K. Coriander paratha is also known as kothamalli chapati and makes for a valuable addition as part of one’s daily meals. We can supplement Aloo paratha by many other ingredients as well as depending on a person’s taste.
- Maida - 1/2 Cup
- Medium sized Potato - 2 nos.
- Medium size Onion - 1 nos.
- Finely chopped Coriander Leaves - 2 Tbsp
- Salt as per taste
- Lemon juice - 2-3 drops
- Red chili powder - A pinch
Prepare all the ingredients needed for aloo paratha preparation and keep aside.
Take maida in wide bowl, add some salt, oil and water then mix all those things. If required sprinkle some water while kneading. Make into soft dough.
Prepare for stuffing, slice onion, boil and mash the peeled potatoes. Finely chop coriander leaves.
Add chopped onion, chopped green chilli, coriander leaves , 2-3 drops of lemon juice and red chili powder. Mix all those things. Make sure veggies are finely chopped or otherwise when roll the parathas it comes out. Aloo Stuffing is ready.
Divided the maida dough into five equal parts, Dust with dry flour.
Then divided the potato dough into five equal parts.
Roll each portion of maida dough into circle and stuff with potato.
Then roll the potato stuffed dough into a circle with brushing some oil properly and when the dough is rolled, care should be taken. In case stuffing is comes out means, fill that gap with pinch of maida dough.
Put the rolled paratha into preheated pan. Spread some oil or ghee over paratha. Cook both the sides of paratha and fry the paratha crispy on the slow flame. Then only stuffing evenly cooked with paratha.
Both the sides turns to golden color. In this way, cook all the parathas. Shallow fry paratha make more taste and crispy. Serve the parathas with spicy chutneys or pickles.