There are some dishes that bring a sense of nostalgia, comfort, and satisfaction with every bite, and Aloo Paratha is undoubtedly one of them.
A popular staple in North India, this dish has captured the hearts of food lovers all over the world. Aloo Paratha is essentially a soft, flaky flatbread stuffed with spiced mashed potatoes. It’s a hearty breakfast, lunch, or dinner option that promises to fill you up and leave you craving more.
Ingredients for Aloo Paratha (Serves 2-3)
For the Dough:
- 1 ½ cups whole wheat flour (atta)
- 1 tbsp oil or ghee (clarified butter)
- ½ tsp salt (adjust to taste)
- Water (as needed to knead the dough)
- 1 tbsp yogurt (optional, for softness)
For the Aloo Filling:
- 3 large potatoes (boiled and mashed)
- 1 small onion, finely chopped (optional)
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 tsp cumin seeds
- ½ tsp mustard seeds (optional)
- 1 tsp garam masala (Indian spice mix)
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric powder
- ½ tsp red chili powder (adjust to spice level)
- Salt to taste
- Fresh cilantro (coriander leaves), chopped
- 1 tbsp lemon juice (optional)
- 1 tbsp ginger, grated (optional, for extra zing)
For Cooking:
- Ghee or oil (for frying)
How to Make Aloo Paratha: Step-by-Step
1. Prepare the Dough:
Start by making the dough. In a large mixing bowl, add the whole wheat flour and salt. Add the oil (or ghee) and rub it into the flour with your fingers until it resembles breadcrumbs. Slowly add water, little by little, while kneading the dough. Once the dough comes together, knead it for 5-7 minutes until it’s smooth and elastic.
If you want softer parathas, you can add a tablespoon of yogurt while kneading the dough. Cover the dough with a damp cloth and let it rest for about 20-30 minutes. Resting helps the dough become softer and easier to roll out.
2. Prepare the Aloo (Potato) Filling:
While the dough is resting, let’s prepare the filling. Start by boiling the potatoes until they are soft and tender. Peel and mash them well, ensuring there are no lumps.
In a pan, heat a little oil and add cumin seeds and mustard seeds (if using). Let them splutter for a few seconds, then add the finely chopped onions and sauté until they turn translucent. Add the green chilies, grated ginger (if using), and the spices: garam masala, ground coriander, ground cumin, turmeric, and red chili powder. Stir everything together for about 2 minutes until the spices are fragrant.
Now, add the mashed potatoes to the pan and mix them thoroughly with the spices. Cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat and let the mixture cool down a little. Once cooled, add fresh cilantro and lemon juice. Taste and adjust the seasoning if needed. The filling should be flavorful and slightly spicy.
3. Roll and Stuff the Parathas:
Once the dough has rested, divide it into small, golf ball-sized portions. Roll each portion into a ball. Flatten each ball into a small disc, dusting it with a little flour to prevent sticking. Place a generous spoonful of the prepared potato filling in the center of the disc. Be careful not to overfill, or the paratha may break while rolling.
Carefully gather the edges of the dough over the filling, pinching them together to seal. Then, gently flatten the stuffed dough ball with your fingers, being careful not to let the filling escape. Using a rolling pin, roll it out into a flat, round paratha. If needed, dust lightly with flour to prevent sticking.
4. Cook the Aloo Parathas:
Heat a tawa or flat griddle over medium-high heat. Once hot, place the rolled-out paratha on the griddle. Let it cook for 1-2 minutes, or until you see small bubbles forming on the surface. Flip the paratha and cook the other side for about a minute.
Now, brush the cooked side with ghee or oil and flip again. Apply ghee or oil on the second side and cook for another 1-2 minutes, pressing gently with a spatula to ensure even cooking. The paratha should be golden brown and slightly crispy on both sides.
Repeat with the remaining dough balls and filling.
5. Serve:
Serve the hot, freshly made Aloo Parathas with a side of cooling yogurt, tangy pickle, or even a hot cup of masala chai. These parathas are perfect for breakfast, lunch, or dinner and are sure to fill you up with warmth and satisfaction.
A Small Note About Aloo Paratha:
Aloo Paratha is a dish that brings comfort with every bite. It’s a wholesome, filling meal that’s packed with flavors from the spiced potato filling and crispy, golden-brown crust. While it’s a staple in North India, it’s enjoyed across the country with regional variations and twists. You might find it served with yogurt in the North, or with a tangy mango pickle in the South.
