Recipe for aloo paratha with three alternative methods to stuff and roll it. Aloo paratha are whole wheat flour, mashed potatoes, spices, and herbs-based Indian breakfast flatbread. Many North Indian households depend on these flavorful and delectable stuffed parathas. The most typical topping for these is white butter, which is typically served with yoghurt and pickles. I demonstrate how to prepare delectable aloo ka paratha in this post using an easy to follow image and video tutorial.
Regarding Aloo Paratha
Popular Indian flatbreads called "aloo parathas" are filled with a delectable spiced potato filling. Aloo and paratha both translate to "layed flatbreads" in Hindi. Soaloo parathas are literally defined as parathas with layers of spiced, mashed, and boiling potatoes inside.
First, whole wheat flour is used to create a dough. After that, mashed, organised, and flavoured potatoes are added. The flavorful spiced potato mixture is then filled and sealed inside a little disc of dough. After that, it is rolled and pan-fried in copious amounts of ghee or oil.
In India, these are prepared in the same manner, with a few minor spice modifications. My recipe for aloo paratha uses a special blend of spices to make them flavorful, delectable, and excellent in taste.
1. Meal Recipes
2. Regarding Aloo Paratha
3. Making Aloo Paratha Recipe (Stepwise Photos)
4. Pro Advice
6. Menu Card
Recipe for Aloo Paratha | Potato-Stuffed Paratha
Although simple, making aloo paratha takes some practise. I've demonstrated three ways to pack and roll aloo parathas in this post. So watch my video and experiment with smaller batches if you are new to creating stuffed parathas.
Making Aloo Paratha Recipe (Stepwise Photos)
1. In a mixing dish, combine 2 cups whole wheat flour, 1/4 teaspoon salt, 1 tablespoon oil, and 1/2 cup water. Start mixing and add extra water as needed to create a soft, non-sticky dough. Knead ingredients thoroughly until they are extremely soft and flexible.
2. The dough must be pliable and should dent easily when pressed. Until the stuffing is ready, cover it and set it aside. I always let my dough at least 30 minutes to rest. If skipping the resting period appeals to you, give the dough a little more time to rest before using it.
Create the Aloo Stuffing
3. Boil the potatoes just long enough for them to be fork-tender but not overcooked. If using a pressure cooker, add the potatoes and 1 cup of water to the cooker. Depending on the size, pressure cook for 3 to 4 whistles on medium heat. If using an instant pot, pressure cook the food for 5 to 6 minutes before allowing the pressure to naturally release.
4. Peel the potatoes and grate or mash them until they are smooth when they have cooled. Because they would tear the aloo paratha while rolling, there shouldn't be any potato chunks remaining. Don't mash your potatoes too much if they appear sticky or pasty. Instead, break the tiny pieces using your fingers.
5. Use your fingers to break up any potato pieces in the potato mash. This action is really crucial. Next, add 3/4 teaspoon garam masala.
Red chilli powder, 1/2 tsp (adjust to taste)
Coriander powder, 1/4 to 1 teaspoon
chaat masala, 1/2 tsp (or amchur, dried mango powder)
1 chopped green pepper (optional)
1/4 tsp ginger powder (or 3/4 tsp grated ginger)
12 teaspoon of salt (more if needed)
1 teaspoon kasuri methi
14 tsp of ajwain (carom seeds)
fennel powder, 1/2 tsp.
2 tablespoons finely chopped coriander leaves
6. Combine everything and give it a taste. When necessary to suit your taste, add extra salt or spices. Cut the mixture into 8 equal pieces.
7. Separate the dough into 8 equal pieces.
Rolling the Aloo Paratha, Method 1
8. Lightly dust the rolling area with flour. A smooth dough ball should be dipped in flour. Roll it into a round disc of 4 inches after flattening it.
9. Bring the sides up and centre a seasoned potato ball.
10. Create a cup-shaped form by pressing the filling toward the centre and raising the sides. If the aloo stuffing is sticky, generously apply some fl our to your fingers.
12. Continue spinning and pushing the sides up until the edges reach the top by pushing the aloo inside.
13. Ensure that no filling is visible by joining all the edges well. I push the excess dough back to the ball rather than removing it.
14. Gently flatten this ball with your fingers after dipping it in flour on both sides. This is crucial to ensure that the paratha is covered in the filling evenly.
15. Lay it out on the rolling surface, sealed side down, and roll it out evenly without applying pressure. The aloo paratha should not be continuously rolled. To avoid tearing or becoming stuck, turn a little counterclockwise after every 4 to 6 rolls.
Make it as thin or thick as you'd like. I make my 8 to 9 inches long and thin. Apply some fl out if you notice the filling escaping when rolling. Use a little bit of the pepper only when necessary.
Technique 2: Rolling
These photos were taken in 2015, but I never got around to posting them on the site. In order to make the stuffing, I first tempered the spices in oil before adding them to the mashed potatoes. With extra chilli powder, it is slightly spicier.
Fill a 5 inch roti with the aloo stuffing. Next, create pleats and bring the edges to the top. Pinch off the extra dough before gently combining them. Flatten a little before dipping in flour. With your fi ngers, flatten it once more into a 4-inch disc to distribute the filling evenly. After that, roll it as large as you can.
Step 3: Rolling
Roll two 6 inch rotis. As indicated below, spread the aloo mixture on one of the rotis. Little water around the borders. Over it, put the other roti. To seal both rotis, gently press down on the sides. Then uniformly roll it until it is the desired thickness after adding flour. You will only be able to create 6 huge parathas using this method. So, split the dough into 12 equal pieces and stuff each with six.
Aloo Paratha being fried
16. Once you have completed rolling three to four paranthas, preheat a griddle to medium-high heat. Dust off any excess flour from the aloo paratha and carefully place it to the griddle once the pan is heated enough. In two minutes, bubbles will appear. To the other side, flip it.
17. Use a spatula to gently press down. You'll see that the paratha starts to puff. oil or ghee drizzles. About 1 teaspoon of ghee is added.
18. Flip it back and forth and add additional ghee. To ensure proper cooking, press down with an aspatula on the edges. Your entire home will be filled with the wonderful aroma of properly prepared parathas. Remove the aloo paratha to a plate as soon as you notice golden to light brown specks on it.
19. Make sure the pan is heated enough but not too hot to fry the next one. To prevent the parathas from burning, keep adjusting the heat as necessary to medium or low. Keep them moist by stacking.
Serve yoghurt or pickles with the aloo paratha. You might also spread butter on top of your parathas.
The first step in making the tastiest aloo parathas is correctly cooking the potatoes. Boil them only until they are fork-tender, which signifies that they have not been overcooked. Soggy potatoes will result in a sticky, excessively moist filling that is not ideal for parathas.
It's also crucial to properly mash or grate potatoes. There should still be some potato chunks in the mash because otherwise the parathas would tear. Avoid mashing them to the point where they get pasty. To avoid a pasty texture, you can also grate them rather than mashing them.
The first method of stuffing and rolling I've demonstrated here is the ideal way to make parathas since it totally secures the stuffing in the dough and prevents it from escaping.
The secret to making the ideal aloo paratha is to distribute and flatten the filling after sealing the spicy aloo in the dough. By doing this, the parathas won't tear and the theft will be distributed fairly.
Parathas will become hard if they are fried on a low heat, to finish. To ensure that they cook properly, cook them at a moderately high heat. It's crucial to control the flame as needed to prevent burning.
Picking the appropriate variety of potatoes is crucial while making these parathas. After boiling, some potatoes become very mushy and sticky. Steer clear of such potatoes.
Spices: The most common spices used to prepare aloo paratha are cumin, coriander, and red chilli powder. While the parathas are being fried, your home will fill with a lovely perfume thanks to the combination of spices I've used.
You can just omit a certain spice if you don't have it or don't like it. Additionally, you can adjust the amount of spices to your preference.
Ghee: To give aloo parathas its smokey flavour and flaky texture, ghee is typically used when pan frying them. If ghee is not something you consume, use any standard oil.
1. Before adding the spices to the mashed potatoes, you can also temper them. Heat 1 tablespoon of ghee or oil in a small pan to do this. Add green chilies and ginger. Add salt and all the spice powders after 30 seconds of sautéing. Offset and incorporate this into the mashed potatoes.
The aloo parathas will still be excellent without tempering because the filling steam-cooks while they are being fried.
2. Some individuals include onions in the stuffing. They are either put uncooked or sautéed in oil until the raw smell disappears.
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