Punjabi Aloo Ke Parathe/Paranthe

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Ingredients & Steps

Ingredients & Steps

Aloo Paratha

Usually in my parents home we always had a heavy breakfast with Bread, Butter, Egg, Juice. But I never liked those same breakfast everyday. So my mom used to make some different brekafast for me. One of my favorit breakfast was Aloo Paratha. And my moms Aloo Paratha was just awesome. It was almost 1/2" thick and a dinner plate like size. I could not have more than one. In childhood you do not have to think about your figure. So we had whatever we want. But it's not like the same. Now we have to think about our figure and diet. So this kind of heavy breakfast is rare at my present home. But I like to have them as always I had in my parents house, with a blob of butter & Achar.....

Aloo Paratha is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India.Aloo (potato) stuffed Parathas are basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee.

Details

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Time

Preperation
45 Minutes

Cooking
30 Minutes

Vegeterian

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Cooking Level
Medium

Meal Type
Breakfast

Ingredients for Aloo Paratha

For Stuffing :

Potato (Big) 2 boiled and mashed
Ajwain 1 teaspoon
Cilantro (Chopped) 1/2 cup chopped
Ginger Chopped 1 tablespoon
Green chili 2 chopped
Onion 1 medium size chopped
Roasted & Grinded Cumin & Coriander Seeds 4 tablespoons
Salt as per taste

For Dough :

Maida 1cup
Atta Or Whole Wheat Flour 1 cup
Vegetable Oil 2 tablespoons for the
Salt to taste
Warm water To make the dough

Vegetable Oil - frying

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Preperation steps for Aloo Paratha

Making the stuffing

Heat some oil in a pan and fry chopped onion till light golden. Add chili & ginger and fry for a while and add ground spices and fry for few seconds. Add some salt, ajwain and mashed potato and mix well.

Finally add chopped coriander and mix with potato and let the stuffing cool.

For the dough :

Now make a soft dough with maida, atta, salt, oil and look warm water and cover with a dump cloth and keep aside for 15 minutes. If ou want to use only atta in your paratha, make the dough with 2 cups of atta.

Making the parathas :

Now make equal 6 balls from the dough and roll a make a small disk size and place some stuffing on the center of the disk and fold the dough around the Filling ball, completely enclosing it.

Pinch the dough ends together. Flatten the stuffed ball and dip it into the dry flour on both sides. Roll out the stuffed ball into a tortilla shaped disk.

The paratha should not be too thin.

Place the rolled paratha on the heated skillet and cook until bubbles start to appear. Once bubbles appear, flip the paratha over and lightly spray it with cooking oil.

Allow this side to cook for 30 seconds and flip it over once more. Again, lightly spray with cooking oil. Keep flipping and cooking the paratha until the look of raw dough is gone and it looks completely cooked.

It should have light golden/brown spots. Keep the paratha in a covered or insulated container and repeat process for remaining parathas.

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