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DHABA STYLE PUNJABI Aloo PARATHAS
Thinking about paratha, Dhaba style Punjabi Aloo parantha is the first time that comes to my mind. The best way to serve Aloo paratha according to me is a potato stuffed parathas with butter, raita varieties, pickle, and pickled onion tastes best. Some prefer parantha with chutney varieties and with a cup of hot tea. Restaurant-style potato stuffed parantha is super easy to make.
NO, FAIL Urulaikizhangu PARATHA
Out of all the paratha recipes, paneer ka paratha, aloo paratha, gobi paratha are even popular in south India. Perfectly cooked potatoes, you can make the best easy aloo ka paratha recipe if you follow a few tips and tricks.
WHY INDIAN Aloo ka PARATHA
Aloo is kids' favorite, and Carbs loaded. Aloo paranthas are great for filling breakfast/lunch/dinner for vegetarians. Kids spice paratha is suitable for toddlers' taste buds too.
TIPS TO NOTE FOR PARATHA DOUGH
firstly, prepare a moist dough for paratha. Paratha dough should be non-sticky, soft dough, without any cracks. If you add less water dough might crack and it won't hold the stuffing. Pliable soft dough makes for the best paratha. Also, it is important to knead the dough well. The addition of ghee/ oil gives a lot of difference in stuffed paratha texture so don't skip it
Can I microwave potatoes?
Yes, you can cook potatoes in your convenient way. Always cook potatoes then drain the water completely.
Can I skip cooking the stuffing?
Cooking the stuffing is optional but it helps for perfect paratha texture and also enhances the flavor.
WHY SHOULD I ADD GHEE BEFORE PLACING THE STUFFING?
I prefer adding a layer of ghee before adding the stuffing. It helps even spread the stuffing and puffy tasty paratha.
EVEN STUFFING - KEY FOR PERFECT PARATHA
After placing the stuffing seal the dough well. Keep the sealed portion at the bottom and start rolling the paratha. Apply gentle pressure and roll the paratha evenly. Avoid rolling Thick paratha as if won't taste good. Try to knead a thin paratha without stuffing coming out. Always roll out the paratha from the edges when you are rolling it.
OPTIMAL HEAT FOR COOKING PARATHA?
When you are cooking paratha, maintaining the heat from the medium-high is the key. Add ghee and cook the paratha. Press it gently with a spatula often so that it is evenly cooked.
SHOULD I USE GHEE WHILE MAKING potatoes STUFFED PARATHA?
No, you can use any cooking oil but ghee gives a nice aroma and make the urulai roti super tasty.
CAN I MAKE THE STUFFING SPICY?
It is totally according to your tastes. To make it suitable for my toddler tastebuds and also common cooking I gave kept it less spicy. You can add chilli powder, coriander powder, cumin powder, gram masala, etc.
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Tiffin varieties
Potato recipes
Ingredients
Chappati dough:
- Whole wheat flour - 1 cup
- Water - as needed for the dough
- Ghee/ Oil - 1 tbsp
- Salt - as needed
Potato Masala:
- Potato - 2 medium-sized
- Turmeric powder - 1/4 tsp
- Kashmiri Red chilli powder - 1/2 tsp
- Garam masala powder - 1/4 tsp
- Ginger powder 1/8 tsp
- Kitchen king masala - 1/2 tsp
- Oil - 1/2 tablespoon + for paratha
- Salt - as needed
Instructions
Cook potatoes
- Firstly cook potatoes, water, salt, and turmeric powder for 2 whistles and do natural pressure release
Knead the dough
- Add flour, salt, and oil; mix well
- Furthermore, add water little by little and need a nonsticky dough
- Grease your hands with oil and knead for 5 minutes till you get a soft pliable dough. cover and rest for at least 30 minutes
Potato stuffing
- After natural pressure release drain the water in a colander and keep potatoes in the colander till they turn warm enough to handle
- Peel the skin and mash the potatoes
- Add oil to the pan when the oil is hot add kashmiri chilli powder, kitchen king masala, turmeric powder, garam masala, and salt; mix well
- Furthermore add potatoes and mix well
- Add ginger powder and cook on low flame for a minute and turn off the stove
- Transfer and cool completely
- After the resting time
Rolling potato paratha
- Firstly, Knead the potato mixture and make equal sized 5 balls, cover and set aside
- Knead the dough once and make equal-sized 5 balls, cover and set aside
- Sprinkle little wheat flour on the chappathi rolling board and gently roll the dough into a small disc
- Add little ghee and sprinkle flour in the center and gently spread it
- Take a potato ball and gently press it
- cover the dough around the stuffing and press the dough gently. Make sure the stuffing is not visible
- Furthermore, sprinkle some flour and place the sealed part at the bottom
- Gently roll the paratha to a Chappathi size giving even pressure around the paratha
Paratha
- Heat the chappathi tawa on medium flame and meanwhile repeat and roll the entire batch
- Place paratha on a hot griddle
- Drizzle ghee around and on top of the paratha
- Cook both sides to golden brown
Video
Notes
- Can add 1 tablespoon of yogurt instead of oil while making dough
- Instead of keeping the filling and sealing can also make two chappati and put the potato spread, flatten it and seal the edges
Ingredients:
Chappati dough:
Whole wheat flour - 1 cup
Water - as needed for the dough
Ghee/ Oil - 1 tbsp
Salt - as needed
Potato Masala:
Potato - 2, medium-sized
Turmeric powder - 1/4 tsp
Kashmiri Red chilli powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Ginger powder 1/8 tsp
Kitchen king masala - 1/2 tsp
Oil - 1/2 tablespoon + for paratha
Salt - as needed
How to make Aloo ka paratha with step-by-step pictures:
Cook potatoes
- Firstly cook potatoes, water, salt, and turmeric powder for 2 whistles and do natural pressure release
Knead the dough
- Add flour, salt, and oil; mix well
- Furthermore, add water little by little and need a nonsticky dough
- Grease your hands with oil and knead for 5 minutes till you get a soft pliable dough. cover and rest for at least 30 minutes
Potato stuffing
- After natural pressure release drain the water in a colander and keep potatoes in the colander till they turn warm enough to handle
- Peel the skin and mash the potatoes
- Add oil to the pan when the oil is hot add kashmiri chilli powder, kitchen king masala, turmeric powder, garam masala, and salt; mix well
- Furthermore add potatoes and mix well
- Add ginger powder and cook on low flame for a minute and turn off the stove
- Transfer and cool completely
Rolling potato paratha:
-
After the resting time
-
Firstly, Knead the potato mixture and make equal sized 5 balls, cover and set aside
-
Knead the dough once and make equal-sized 5 balls, cover and set aside
-
Sprinkle little wheat flour on the chappathi rolling board and gently roll the dough into a small disc
- Add little ghee and sprinkle flour in the center and gently spread it
-
Take a potato ball and gently press it
-
cover the dough around the stuffing and press the dough gently. Make sure the stuffing is not visible
-
Furthermore, sprinkle some flour and place the sealed part at the bottom
-
Gently roll the paratha to a Chappathi size giving even pressure around the paratha
-
Heat the chappathi tawa on medium flame and meanwhile repeat and roll the entire batch
- Place paratha on a hot griddle
- Drizzle ghee around and on top of the paratha
- Cook both sides to golden brown
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Lol!! I know chappathi or paratha is not some thing we south Indians are experts at!! Practice makes a man perfect 😉 lovely...
Yes Malar, totally:-)
It sounds really good! But you've mentioned yogurt as a substitute for oil in the dough. But wont the taste change?
Thanks:-) I have tried adding yogurt in the dough and the paratha will be soft and taste great
Love these!!!! Definitely bookmarked 🙂
Thanku Elaine:-)
Yessss typical breakfast item..In Punjab. .yummmyyyy
Oh ya:-) thanku
Wow toothsome parathas. .who says no to aloo parathas- I could finish 1-2-3 in one go
Yes Chitra:-)
These look soooooo good. Aloo Paratha is my favorite, but avocado paratha sounds amazing too.
Thanku, oh yes avocado paratha tqtsed yummy:-)
Looks delicious!
Thanku:-)
happy you stop postponing it!! It seems a good share to me!! Thanks as usual and have a nice day!
🙂 Thanku
My all time favorite in stuffed rotis is aloo paratha... Looking delicious dear 🙂
Tahbks Aishu:-)
Hey super pa..you have the shape perfectly. you finally posted but I still keep thinking should I post mine or not.. not aloo but paneer n cabbage. 🙂 🙂 waiting for my mind voice 😉
Wow paneer and cabbage that sounds intersting.. Post it Sri, I thought I am the only one like this, glad to know someone like me:-)
Love chapatis and parathas 🙂
Glad you like Indian foods:-)
I was born in Mumbai, my parents hailed from Goa :). I lived in India for 3 years after I was born, then moved to Kenya, England, Canada, and now USA, so yes, I LOVE Indian food. It's my favorite :). I've made chapatis before with yogurt, and I love the way they turned out.
You are from Mumbai, wow thats awesome:-) you have traveled a lot guess you will have interesting idea about various recipe around the world
Well, I was born there, but I hardly remember too much about India as I left when I was 3 years old. But I am sure learning a lot with so many bloggers from India like yourself 🙂
Great to hear it Loretta:-)
I love paratha and always wondered how to make them perfectly. What great flavors you use here. They seem like an easy recipe, but there is a little bit of a magic touch to them! Thanks for sharing!
Thanks Dear:-) do try and let me know.. When you try I sure it will be perfect
I love paratha, those look perfect. I really would love to try making them, I saw that you can add yogurt to the dough that sounds really nice. I would love to take a course in preparing Indian food.
Thanks Suzanne:-) glad to know you like our food
One of my favorite foods! Delicious Vidya 🙂
Thanku Naina:-)