Aloo Paratha/Potato stuffed bread

Aloo paratha…..Does it really need an introduction. However, this is a dish popular in India as well as Pakistan. In one of my recent searches I learnt that Afghanistan also has a similar dish called Bolani. Anyway, let’s begin with the preparation!

Course: Breakfast                         

Cuisine: Punjabi (Indian)

Preparation time: 30 mins        

Cook time: 20 mins 

Servings: 8-9 parathas

Ingredients

Potato stuffing

• 3-4 potatoes
• 1 tablespoon of salt or according to taste
• ½ tablespoon cumin powder
• ¼ to ½ teaspoon red chilly powder
• 1 tablespoon of amchur/dry mango powder
• ¼ cup coriander leaves
• 2 green chillies                                                                      
• 1 onion finely chopped
• Oil or ghee for roasting the parathas

Dough for paratha

• 2 cups of whole wheat flour
• ½ teaspoon of salt
• Water to make a soft dough

For serving

Directions

Making the dough

1. In a bowl take the whole wheat. To it add the salt. Then add water gradually to form a soft dough.
2. Keep the dough aside for 30 minutes.

Making the filling

1. Boil the potatoes and peel them. Boil it in a pressure cooker or steamer.
2. Mash the potatoes properly. Use a potato masher or a grater to mash it properly such that there are no lumps.
3. To the mashed potatoes add chopped onions, green chillies, cumin powder, amchur powder, salt, red chilly powder, coriander leaves.

Rolling and filling aloo paratha

1. Make medium sized balls of the dough. Roll it in rotis of about 5 inch diameter.
2. Place the potato stuffing in the centre and press it to the centre to form a ball.
3. Close the edges of of the aloo paratha properly.
4. Gradually flatten the aloo paratha dough on the rolling board gently such that the filling is distributed evenly in the paratha.
5. Then roll the paratha gently with a rolling pin to make the parathas about the size of roti.

Roasting the aloo paratha

1. On a hot tawa put the aloo parathas one at a time. See to it that the tawa is hot otherwise the paratha will become hard.
2. When the paratha is half roasted on side flip it. Now add ghee to half roasted side.
3. When the other side is half-roasted flip it and also add ghee to this side.
4. Cook till roasted completely.
5. Serve immediately the hot parathas with dollop of butter, Yoghurt, raita or pickle.

Notes

1. Be careful while filling the paratha. Overfilling will lead to opening of the paratha while rolling.

Step by step instructions to prepare aloo paratha

Boil the potatoes and peel them. Boil it in a pressure cooker or steamer.

Mash the potatoes properly. Use a potato masher or a grater to mash it properly such that there are no lumps. To the mashed potatoes add chopped onions, green chillies, cumin powder, amchur powder, salt, red chilly powder, coriander leaves.

Make medium sized balls of the dough. Roll it in rotis of about 5 inch diameter. Place the potato stuffing in the centre and press it to the centre to form a ball. Close the edges of of the aloo paratha properly. Gradually flatten the aloo paratha dough on the rolling board gently such that the filling is distributed evenly in the paratha. Then roll the paratha gently with a rolling pin to make the parathas about the size of roti.

On a hot tawa put the aloo parathas one at a time. See to it that the tawa is hot otherwise the paratha will become hard. When the paratha is half roasted on side flip it. Now add ghee to half roasted side. When the other side is half-roasted flip it and also add ghee to this side. You will see that the paratha will puff up beautifully. Cook till roasted completely.

If you open a paratha, you should see the potato/aloo distributed uniformly.

Serve the paratha hot with yogurt, raita or achaar.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com