If you like bread and potatoes, you’re going to love this Fullfy and Flavorful Aloo Paratha or Potatoes Stuffed Flatbread. This Aloo ka paratha is a popular Indian Breakfast made of flavorful potato filling encased in soft, whole wheat dough and spices and herbs. These delectable and fluffy stuffed parathas are a staple in North Indian, Dhabas, and Restaurants.

About Aloo Paratha

Aloo Paratha is a quintessential North Indian dish known for its comforting and hearty qualities. In Hindi “Potato” means Aloo and “Flatbread” means Paratha. So Aloo Paratha is an unraised whole wheat flatbread stuffed with boiled, mashed, and spiced Potatoes between the layers.

To make Aloo Paratha, the process begins with preparing a simple dough made from whole wheat flour, salt, and a touch of oil or ghee, which is then kneaded into a soft, pliable consistency and allowed to rest.

The filling is crafted from boiled and mashed potatoes mixed with an array of spices such as cumin seeds, coriander powder, turmeric, garam masala, etc., and a bit of lemon juice for tanginess.

The filling dough is carefully sealed and rolled into a larger circle, then cooked on a hot tava or skillet. These are made the same all over India with slight variations in the spices. This paratha is often enjoyed with accompaniments such as yogurt, pickles, and a dollop of butter, making it a versatile and satisfying meal served for breakfast, lunch, or dinner.

Its appeal lies in its rich, spiced filling and the soft, slightly crispy texture of the paratha, offering a delightful blend of flavors and texture that has earned it a cherished place in Indian cuisine. So, let’s start to make a Fllufy and Flavorful Aloo Paratha Step-by-step recipe.

You’ll Need:

For The Dough

2 cups whole wheat flour (atta)
½ teaspoon salt
2 tablespoons oil or ghee
Water (as needed for kneading)

For The Filling

3 large boiled and mashed potatoes
1 teaspoon celery (ajwain) (optional)
1 teaspoon coriander powder
½ teaspoon turmeric powder
¼ teaspoon ginger powder
1 teaspoon garam masala (optional)
1 teaspoon red chili powder (adjust to taste)
½ teaspoon fennel seeds powder (sauf powder) (optional)
1 teaspoon kasuri methi (dried fenugreek leaves)
Salt to taste
1 tablespoon lemon juice or 1 teaspoon chaat masala
2 tablespoons chopped fresh coriander leaves
1 green chili, finely chopped (optional)

For Pan Fry

4 tablespoons ghee or oil (use as per preference)

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How To Make Aloo Paratha:

Before making these fluffy and flavorful stuffed Aloo Parathas, you must prepare the potato stuffing and make the whole wheat dough.

1. Prepare The Filling (Styffing)

Boil The Potatoes

Firstly, boil or steam 3 large potatoes in a pressure cooker. (you can use a steamer or electric cooker).
Add water to the pressure cooker or pan to just barely cover the potatoes.
- Cooking in a pressure cooker- On medium heat, cook the potatoes in water for 3 to 4 whistles.
- When the pressure settles down naturally, remove the lid and drain the water very well. Allow the potatoes to cool enough to handle and then peel them.
- Cooking in a pan- Cover the pan and cook potatoes in water till fork tender.
- For this method, it helps to peel the potatoes and chop them into 2-inch cubes before boiling because they will cook faster than whole potatoes.
- Using a colander, drain all the water and allow the potatoes to cool.
If you haven’t done so yet, peel and chop the warm potatoes. Then mash the potatoes with a potato masher or any big spoon.
- Note- All the potatoes should be mashed very well, with no lumps, and chunks. Any lumps in the mix will cause the stuffing to leak out of the dough when rolling

Add Ingredients

Add red chili powder, turmeric powder, coriander powder, ginger powder, and kasuri methi powder.
Optional: Also add the optional ingredients- fennel powder, celery (ajwain) powder, garam masala, and finely chopped green chili.
Now add freshly chopped coriander leaves, lemon juice or chaat masala, and salt to adjust the taste.
Mix all of the ingredients gently and taste it. Add more salt or spices as per your preference. Your stuffing is ready.

2. Make The Dough

Firstly, take a large bowl, and mix the whole wheat flour (atta) and salt in it.
Add the oil or ghee and mix until it resembles coarse crumbs.
Now, add water in portions as you go on mixing, and kneading the dough, remember that don’t pour the water all at once.
Mix and knead into a smooth, soft dough. Continue to add a bit more water a splash at a time if required. Knead well until it is soft and pliable.
If you press down the dough, it should dent easily and must be soft. Now, cover it with a kitchen towel or a damp cloth and let it rest for 15-20 minutes.

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3. Assemble The Paratha

Divide the dough into equal-sized balls (about the size of a golf ball).
Similarly, divide the potato filling into balls of the same size. Now, roll out one dough ball into a small circle (about 4-5 inches in diameter).
Place a potato filling ball in the center of the rolled dough. Bring the edges of the dough together to cover the filling, pinching to seal it.
Gently flatten the filled dough ball with your fingers, then roll it out carefully into a larger circle (about 6-8 inches in diameter), ensuring the filling doesn’t spill out.

4. Cook The Parathas

Heat a tava or skillet over medium heat. Place the rolled-out paratha on the hot tava and cook until small bubbles appear.
Flip the paratha and apply a little oil or ghee on the cooked side. Now, flip again and cook until golden brown spots appear on both sides.
Remove from the tava and keep warm.

5. Serve The Aloo Paratha

Serve the hot Aloo Paratha with yogurt, pickle, and/or a dollop of butter. Enjoy your homemade Aloo Paratha!

Note:

Boiling Potatoes: Ensure the potatoes are well-cooked mashing. Overcooked potatoes can become mushy, while undercooked ones might not mash smoothly.
Spice Adjustment: Adjust the spice levels according to your preference. You can increase or decrease the amount of chili powder and other spices based on your taste.
Avoid Overstuffing: Don’t overstuff the parathas with filling. Excessive filling can cause the paratha to tear or become uneven when rolling.
Proper Sealing: Seal the edges of the dough well to prevent the filling from leaking out during rolling or cooking.
Rolling Surface: Use a lightly floured surface to roll out the dough. This prevents sticking and makes it easier to handle.
Tava Temperature: Make sure the tava or skillet is adequately heated before placing the paratha on it. A properly heated surface ensures a nice, crispy texture.
Experiment With Fillings: While traditional Aloo Paratha is made with spiced potatoes, you can experiment by adding other ingredients like finely chopped onions, peas, or paneer.

Tips For making aloo paratha:

Dough Consistency: Ensure the dough is soft but not sticky. It should be pliable enough to roll out easily without tearing.
Filling Moisture: Make sure the potato filling is not hard to roll out, while a wet filling can make the dough soggy and difficult to handle.
Rolling Technique: When rolling out the paratha, do it gently from breaking through. Using a rolling pin with a light hand helps in maintaining an even thickness.
Heat Control: Cook the parathas on medium heat. High heat can burn the outside while leaving the inside uncooked, and low heat can result in a chewy texture.
Oil/Ghee Application: Apply oil or ghee to the paratha while cooking to enhance its flavor and achieve a crispy texture. Avoid overusing oil to keep it healthier.
Resting Time: Allow the dough to rest for at least 15-20 minutes. This helps in making the dough softer and easier to roll out.
Storage: If making parathas in advance, store them in an airtight container. To reheat, place them on a hot tava for a few seconds on each side to restore their softness and crispiness.

By following these tips, you can ensure that your Aloo Parathas turn out deliciously every time, with the right texture and flavor. Enjoy your delicious fluffy and flavorful Aloo Paratha!