Aloo Parantha is a Indian breakfast flatbread. This dish is originated in Punjab. It is a parantha made of whole wheat flour stuffed with a special potato fillings. This tasty filling is made with boiled potatoes, spices and herbs. These paranthas are a staple diet in Indian homes, restaurants and dhabas. It is one of the most popular breakfast dishes throughout the western, central, and northern regions of India as well as the eastern regions of Pakistan. Also north Indians prefer aloo parantha anytime either its morning, afternoon or evening.
Aloo parantha should be stuffed well with right consistency of dough and stuffing. The stuffing must be blended well with the dough and the parantha could be thick or thin as per your choice.
Aloo Parantha could help in weight gain as they are high in calories.It is recommended to have it with curd and ghee for weight gaining. It is served best with lots of butter , curd or pickle. Nothing is better than having it during winters.
This recipe of mine is a basic simple aloo parantha recipe followed in many homes of india and others. So, here is the step by step guide to make delicious Aloo parantha.
Type: Main course
Recipe Yield: 4 servings
Preparation Time: 15M
Cooking Time: 20M
Total Time: 35M
- 5-6 Potatoes
- Whole wheat flour
- water as per requirement
- Salt as per taste
- Oil or Ghee
- finely chopped onions(optional)
- finely chopped green chillies
- Coriander powder
- Cumin seeds
- Turmeric powder
- Garam masala
- Ginger-garlic paste
Take potatoes, wash them properly. Put them into the pressure cooker with 1.5 cup water and pressure cook them till 3-4 whistles.
Now in a bowl, knead a smooth dough of whole wheat flour and rest it aside for few minutes.
After potatoes are boiled, cool them down.Then peel-off the potatoes and mash them properly in a bowl
Add salt, red chilli powder, chopped green chillies and onions, turmeric powder, ginger-garlic paste, dry coriander powder. Mix all the ingredients well.
Take small quantity of dough , make a round ball and coat it evenly by lightly rolling in dry flour .
Roll the ball to make a small circle.
Place the potato filling in the center.
Lightly fold the edges to form a pocket. Again roll it in the dry flour.
With a rolling pin flatten the dough into thick round parantha.
Heat a pan on medium flame and place the parantha over it.
Lift the other side of parantha.
Apply ghee or oil on both sides and cook until crispy golden brown.
Repeat the same process for remaining dough.
Aloo Parantha is ready to be served hot with butter, curd or pickle.
Tips to be kept in mind
- Don’t overboil potatoes otherwise they will become mashy.
- Cool down potatoes for a few minutes.
- Dough should be kneaded smoothly adding water partly.