Aaloo Paratha Recipe:
Extremely popular with Indians mostly in north India, Paratha is best eaten with yogurt or boondi ka raita and your favorite pickle or chutney. Aaloo Paratha tastes delicious with fresh, cream or homemade butter.
- 4 medium potatoes (boiled, peeled, and very well mashed)
- 2.5 teaspoon coriander powder
- 1.5 teaspoon cumin powder
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- red chili powder as per your taste
- salt to taste
- 2 tablespoons coriander leaves (finely chopped)
- 2 piece ginger (2 inches, finely grated)
- 2.5 cups flour (whole wheat)
- 2.5 tablespoons vegetable oil (or sunflower or canola oil)
Tips to cook Aaloo Paratha
- Frist Mashed all potatoes then put mashed potatoes, coriander and cumin powders, cumin seeds, turmeric, chili powder, salt to taste, chopped fresh coriander and grated ginger into a large mixing bowl. Blend all ingredients well by stirring. Once well mixed, keep aside for later.
- Put the flour, oil, and all the ingredients into a large mixing bowl.
- Rub together to form a crumbly mix.
- Now add water slowly, a little at a time and knead well to make a smooth, pliable dough. Cover and set aside for half an hour.
- Divide dough into golf ball-sized portions and roll between your hands till they are smooth and without cracks.
- Very lightly flour a rolling board or clean counter surface and roll each ball into a 6-inch circle. Now take a 1 tbsp. Of the potato mix and spoon it into the center of the circle you just made. Slowly lift the edges and bring together in the center to form a pouch. Press the ends together tightly to close the pouch. Once sealed, press down gently to flatten so that you have a flattened pouch.
- More to follow
- Lightly flour your rolling surface and roll this pouch into an 8 to 9-inch circle. Don’t worry too much if the filling oozes out. This happens often but can be avoided by using a very light hand to roll out a paratha. Just gather up the filling and either keep aside or try to put it back into the paratha and pinch the dough to seal. Also, if you’re just starting out with Aaloo Paratha, do not worry about getting the perfect round shape as it takes a little practice to achieve. Whatever the shape, it tastes just as good! For convenience roll out as many Paratha as you like, stacking them, ready to cook with a layer of cling film between each paratha.
- Heat a griddle and fry the Paratha one at a time like Put one paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a half tbsp. oil on the top of the paratha and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle half tbsp. oil on this surface too. The paratha is done when both sides are crispy and looked golden brown.
- Serve with yogurt or boondi raita and your favorite pickle or chutney and you can enjoy it with Chole as well.