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aalu paratha recipe by madhura
2 cups Wheat flour
Salt to taste
1 tsp Oil
4 boiled and peeled Potatoes
Finely chopped Onion
Finely chopped Coriander leaves
1 tsp Ginger-Garlic paste
1 tsp Coriander powder
Finely chopped Green chili
1/2 tsp Garam masala
1/2 tsp Cumin powder
1/4 tsp Chat masala
Salt to taste
Red chili powder
Ghee / Oil
Take wheat flour in a dish.
Add salt and mix well.
Add a little water at a time and knead soft dough.
Spread the oil on the dough, cover and knead well again.
Transfer the dough into a bowl, cover and rest it for about 10 minutes.
Take potatoes and mash them well.
Add onion, coriander leaves, ginger-garlic paste, coriander powder, green chili, garam masala,cumin powder, chat masala, salt, red chili powder and mix everything well together.
Make ball size stuffing balls from it.
Take the dough and knead it well once more.
Take small portion of the dough and make it smooth and even.
Dip it in dry flour and roll small disc from it.
Fill the stuffing ball and close it.
Again dust dry wheat flour and roll gently into paratha.
Heat up a pan on medium heat.
Transfer the paratha on hot pan and roast it well from both sides.
Roast one side well and flip it over.
Spread ghee on the upper side and flip the paratha over.
Again spread ghee on the other side and roast both the sides well.
When paratha is roasted well from both sides take it off the pan into a dish.
Aloo paratha is all ready.
Serve the paratha with some curd and pickle.
aalu paratha recipe by nisha madhulika
Ingredients for Potato Stuffed Parantha
Wheat flour – 300 gms.
Potato – 500 gms.
Coriander powder – 1 tea spoon.
Red chilli powder – 1/4 tea spoon.
Garam masala – 1/4 tea spoon.
Amchoor powder – 1/4 tea spoon.
Green chilli – 2 or 3
Coriander leaves – 50 gms.
Salt – according to the taste.
Refined oil or desi ghee – 100 gms.
Method – How to make Potato Stuffed Parantha
First of all boil the potatoes in the cooker.
Mix 2 tea spoon ghee and 1/4 tea spoon salt into the flour and mix well. Knead the flour with 150 gms. luke warm water. Now cover the dough and leave for 20 minutes to set.
Peel the boiled potatoes once they cool down. Put salt, red chilli powder, coriander powder, green chilli and coriander leaves to it. Mix all the ingredients well with the mashed potatoes.
The stuffing to fill the paranthas is ready. Divide the mixture into 8 equal parts.
Make 8 equal balls of the dough. Roll the each ball with the roller and stuff it with the potato mixture. Fold the parantha from all the sides and roll it again into a flat disc of 8 inch. Heat a pan and put the parantha on it.
Pour little oil over the parantha and on the corners and roast it well until both the sides turns brown in colour. Prepare all the parantha in the same manner.
Potato Stuffed Parantha are ready. Serve them with coriander chutney, matar jhol recipe and curd.
aloo paratha recipe by archana rasoi
Ingredients for the Dough
2 cups Whole Wheat Flour
1 teaspoon Salt , as required
Water , to knead the dough
Ghee , for cooking
Ingredients for the Filling
4 Potatoes (Aloo) , boiled and mashed
2 Onions , finely chopped
1 inch Ginger , finely chopped
2 Green Chillies , finely chopped
1/2 teaspoon Turmeric powder (Haldi) , optional
1 teaspoon Coriander Powder (Dhania)
1 teaspoon Cumin powder (Jeera)
1 teaspoon Red Chilli powder
1 teaspoon Garam masala powder
1 teaspoon Amchur (Dry Mango Powder)
1/4 cup Coriander (Dhania) Leaves , finely chopped
How to make Aloo Paratha Recipe – Healthy Breakfast
To begin making the Aloo Paratha Recipe, first we will make the paratha dough. In a large bowl add in 2 cups of whole wheat flour and some salt.
Use your fingers and stir in the salt into the flour. Add water a little at a time and knead to make soft, pliable paratha dough. Knead paratha dough for a couple of minutes until the dough is smooth and elastic.
Use the fold press and knead motion to make the dough smooth.
Next add a teaspoon of oil to coat the paratha dough and knead little more. You want a paratha dough that will be soft smooth and not sticky. Divide the dough into 8 to 10 equal portions. Cover the dough and allow the it to rest until you get the filling ready.
The next step is to make the filling for the aloo parathas.
Mash the potatoes into a coarse lumpy texture with your fingers or a fork.
Once mashed, add in the green chillies, onions, coriander leaves, salt to taste, cumin powder, coriander powder, dry mango powder, garam masala, turmeric powder and finally if you want it extra spicy, the red chilli powder.
Using your fingers again, mix all the ingredients into the potatoes until well combined.
Divide the aloo paratha filling into 8 to 10 equal portions. This process of dividing and keeping the portions of aloo paratha dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling.
The final step is to stuff the filling into the aloo paratha dough.
Dust the paratha dough in dry wheat flour, flatten it with your finger and place it on a flat surface. Roll them out thin to approximately 3 inches in diameter circle.
Take a portion of filling and place it in the center. Next gather the sides of the paratha dough and bring them together. Remove the little excess dough which pops out when you bring the edges together. Press the filled aloo paratha dough down.
Dust the filled aloo paratha dough in some flour and roll it gently applying very little pressure. Roll it to desired thickness and proceed the similar way with the remaining portions of paratha dough and filling.
Preheat a skillet on medium heat and place the filled aloo paratha. Allow it to cook on medium heat for about 30 to 45 seconds and flip over.
Add this stage add a teaspoon of ghee or oil and spread it around. Flip again, so the oiled side can cook on the skillet. Spread a little more ghee and keep pressing the parathas while on the skillet to cook the paratha evenly from inside out.
Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat as it allows the aloo parathas to get a crisp on the outside.
Once the aloo paratha is cooked transfer to a plate and serve hot.
Serve the Aloo Paratha along with Aam Ka Achaar Recipe or homemade curd or Masala Chaas for your Breakfast.
aloo paratha recipe by hebbars kitchen
2 cup wheat flour
½ tsp salt
water (for kneading)
2 tbsp oil
for aloo stuffing:
3 potato / aloo (boiled & mashed)
1 tsp ginger paste
2 chilli (finely chopped)
2 tbsp coriander (finely chopped)
½ tsp coriander seeds
¼ tsp ajwain / carom seeds
1 tsp chilli powder
½ tsp cumin powder
½ tsp garam masala
¾ tsp aamchur
½ tsp salt
wheat flour (for dusting)
oil (for roasting)
how to make dough for paratha:
firstly, in a large bowl take 2 cup wheat flour and ½ tsp salt. mix well.
add water as required and start to knead.
now add 2 tbsp oil and start to knead well.
knead to a smooth and soft dough.
grease oil and rest for 20 minutes.
how to make aloo stuffing for paratha:
firstly, in a large bowl take 3 potato, 1 tsp ginger paste, 2 chilli, 2 tbsp coriander and ½ tsp coriander seeds.
also, add ¼ tsp ajwain, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¾ tsp aamchur and ½ tsp salt.
mix well making sure all the ingredients are well combined.
aloo stuffing is ready.
how to make aloo paratha:
after the dough has rested for 20 minutes, knead slightly.
now pinch a ball sized dough and roll about 4 inches in diameter.
place a ball sized prepared aloo stuffing in the centre.
take the edge and start pleating bringing it to the centre.
also join the pleats together and secure tight pinching off excess dough.
sprinkle some wheat flour and roll slightly thick.
on a hot tawa place the rolled paratha and cook for a minute.
furthermore, flip the paratha when the base is partly cooked (after a minute).
also, brush oil / ghee and press slightly. flip again once or twice till both the sides are cooked properly.
finally, serve hot aloo paratha with sauce, raita or pickle.
aloo paratha recipe by ranveer brar
For the Dough
2 cups whole wheat flour
1 tsp salt
2 tbsp gram flour
½ tsp carom seeds (ajwain)
1 tbsp ghee
Water as required
2 tsp oil
For the Filling
2 large potatoes, boiled and grated
1 inch ginger, grated
2-3 green chillies, finely chopped
1 tbsp fresh coriander leaves
Salt to taste
½ tsp coriander powder
1 tsp chilli powder
½ tsp cumin powder
1 tsp garam masala
½ tsp dried fenugreek leaves
¼ tsp amchur powder
Ghee for roasting
Butter cubes for garnish
Yogurt to serve
Pickle to serve
For the dough
Add whole wheat flour, gram flour and ghee to a bowl. Mix well and form a crumb like mixture.
Add water as required and knead a soft dough. Cover with a muslin cloth and set aside for 20 minutes or till in use.
Add oil to the dough and knead a little till its absorbed.
For the filling
Add boiled potatoes, onion, green chilli, fresh coriander, salt, coriander powder, chilli powder, cumin powder, garam masala, dried fenugreek leaves and amchur powder. Mix well
Divide the prepared dough into equal portions, and form small lemon sized balls.
Roll them into flat disc with a rolling pin and add the prepared stuffing in the centre.
Roll into a potli, remove the excess dough and roll back into a disc.
Heat a tawa, add the prepared paratha and roast on both sides for 30 seconds each, flip over and brush with ghee, flip over and roast till brown spots appear.
Garnish with cubes of butter and serve hot with yogurt and pickle.