Delicious Aloo Paratha Recipe for a Hearty Breakfast

Delicious Aloo Paratha Recipe for a Hearty Breakfast

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Aloo Paratha is a traditional Indian flatbread that’s perfect for a hearty breakfast, offering a delicious start to your day. This popular North Indian dish is made from wheat flour dough stuffed with a savory potato mixture that’s packed with spices and herbs. Whether you’re hosting a brunch or need a fulfilling weekday morning meal, aloo paratha is an excellent choice. Here’s a step-by-step guide to creating this flavorful breakfast classic at home.

Ingredients for Aloo Paratha

For the Dough

  • 2 cups of whole wheat flour
  • 1/2 teaspoon of salt
  • 1 tablespoon of oil or ghee
  • Water as needed

For the Potato Filling

  • 4 medium-sized potatoes, boiled and mashed
  • 1 small onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 1-inch ginger, grated
  • 2 tablespoons of fresh coriander leaves, finely chopped
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 1 tablespoon of lemon juice or dry mango powder (amchur)
  • Oil or ghee for cooking

Preparing the Dough

  1. Combine Ingredients: In a large mixing bowl, add the whole wheat flour and salt. Mix them using your hands or a spoon. Add oil or ghee to the flour and mix until crumbly in texture.

  2. Knead the Dough: Gradually add water to the flour mixture while continuously kneading. Aim for a soft, pliable dough. Knead it for about 5-7 minutes to ensure the dough is smooth and elastic.

  3. Rest the Dough: Once kneaded, cover the dough with a damp cloth and let it rest for at least 15-20 minutes. This resting period is crucial as it helps the dough in becoming softer and easier to roll out.

Preparing the Potato Filling

  1. Mash the Potatoes: After boiling and peeling the potatoes, mash them thoroughly ensuring there are no lumps. A smooth consistency of potatoes will help in avoiding accidental tearing of the paratha while rolling.

  2. Sauté the Ingredients: In a pan, heat a tablespoon of oil. Add cumin seeds and allow them to sizzle. Incorporate the finely chopped onions, green chilies, and grated ginger. Sauté them until the onions turn golden brown.

  3. Mix Spices and Potatoes: Add the mashed potatoes to the pan. Sprinkle turmeric powder, coriander powder, garam masala, and salt over the potatoes. Mix everything until the spices are well incorporated. Turn off the heat and add lemon juice or amchur powder and finely chopped coriander leaves. Mix the ingredients well again.

  4. Cool the Filling: Transfer the potato mixture to a bowl and let it cool down to room temperature. This step ensures the stuffing doesn’t soften or tear the dough during the rolling process.

Assembling Aloo Paratha

  1. Divide the Dough: Once the dough has rested, divide it into equal portions and shape them into small balls, slightly larger than those you would use for regular chapattis.

  2. Roll the Paratha Base: Take one dough ball and flatten it slightly between your palms. Dust it with some dry flour and roll it out into a small, 4-5 inch diameter circle using a rolling pin.

  3. Stuff the Paratha: Place about 2 tablespoons of the potato mixture in the center of the rolled dough circle. Bring together the edges to encase the stuffing, pinch away any excess dough at the top, and seal the ball.

  4. Roll the Stuffed Ball: Flatten the stuffed ball gently, dust it with flour again, and roll it out into a circle of about 6-8 inches in diameter. Be careful to apply even pressure while rolling to prevent the filling from leaking out.

Cooking Aloo Paratha

  1. Preheat the Griddle: Heat a tawa or griddle over medium flame. Once hot, place the rolled paratha onto the griddle.

  2. Cook the Paratha: Allow it to cook on one side until you see bubbles forming on the surface. Flip the paratha, drizzle some oil or ghee around the edges and on top, and cook both sides until golden brown and slightly crispy.

  3. Repeat and Serve: Repeat the process with the remaining dough and filling. Serve the aloo parathas hot, straight from the griddle, with a dollop of butter on top, accompanied by yogurt, pickle, or raita on the side.

Tips for Perfect Aloo Paratha

  • Consistency of Dough: The dough should be soft but not sticky. Adding ghee in the dough enhances its flavor.

  • Spices: Adjust the level of spices according to your preference. Those who prefer a milder taste can reduce the amount of green chilies or exclude them altogether.

  • Potato Filling: Ensure the mashed potatoes are smooth to avoid tearing while rolling. Let the filling cool before stuffing to maintain consistency of the dough.

  • Rolling Technique: Apply gentle pressure while rolling, starting from the center and moving outwards to form an even, thin paratha.

  • Cooking Heat: Cook parathas on medium flame. High heat might burn them, while low heat might dry them out.

  • Serving: Aloo parathas are best served immediately after cooking. You can reheat them on a tava over low heat with a bit of ghee to freshen them up.

Prepare and enjoy this delightful dish as part of your breakfast ritual, indulging in warm, homemade comfort.

Author Profile

Ganpat Singh Chouhan
Ganpat Singh Chouhan
My name is Ganpat Singh Choughan. I am an experienced content writer with 7 years of expertise in the field. Currently, I contribute to Daily Kiran, creating engaging and informative content across a variety of categories including technology, health, travel, education, and automobiles. My goal is to deliver accurate, insightful, and captivating information through my words to help readers stay informed and empowered.