Aloo Paratha | Potato stuffed paratha

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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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Aloo Paratha

Aloo paratha is a tasty filling dinner/breakfast.

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Course: Paratha

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Author: Vidya Srinivasan

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 - ¼ tsp
• Kashmiri Red chilli powder - ½ tsp
• Garam masala powder - ¼ tsp
• Ginger powder ⅛ tsp
• Kitchen king masala - ½ tsp
• Oil - ½ 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

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Notes

1. Can add 1 tablespoon of yogurt instead of oil while making dough
2. Instead of keeping the filling and sealing can also make two chappati and put the potato spread, flatten it and seal the edges

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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 - ¼ tsp

Kashmiri Red chilli powder - ½ tsp

Garam masala powder - ¼ tsp

Ginger powder ⅛ tsp

Kitchen king masala - ½ tsp 

Oil - ½ 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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