Aloo Paratha! It’s best and promising breakfast in chilly morning. Punjabis count it morning breakfast food but we usually take it as a dinner or lunch. My best memory with Aloo Paratha was in Dalhousie, India while we three brother and sister were on holidays with parents. I remember very correctly it’s one of the chilly and bleak days of November. Dalhousie is a small hill station and popular tourist spot in the northern state of Himachal Pradesh, India.
When we reached to our resort we were all ravenous and looking for food around. At our surprise our food was ready on table!! Piping hot Aloo Paratha, Dal Tadka, rice, and many more goodies were waiting for us. We all ate like a pig! Without sharing any word we just ate. Oh god! what a night and our bellies blessed to cook and his lovely 14 years old boy. We had a best Aloo Paratha in our life!
Aloo Paratha is staple breakfast in Punjabi community, but it’s equally become popular in all over India and overseas. It’s stuffed with spicy filling of boiled potatoes, onion, coriander leaves and spices. I didn’t add onions in my version because I hate it when the onion pop out from paratha while rolling. You can add if you like, make sure it’s chopped very finally.
This time I added boiled sweet potato too and it worked nicely. Just for a change. I suggest you don’t add more than one or your filling become too wet and difficult to hold.
I have blogged about Paneer Peas Paratha with step-by-step pictures. The process is same except few ingredients. Go and see how to make paratha with easy steps. The below measurement is enough for 4-5 people. Make sure you enjoy them fresh. I always make some extra filling and dough (stores in fridge) and enjoy it next day too.
** All spice powder I used here can be found at Indian grocers.
- For the dough:
- 3 cups chapatis flour/ atta
- 1 tbsp oil
- ½ tsp salt
- water as needed
- Extra flour for dusting [I always use rice flour as it's works best]
- For the filling:
- 5 medium potatoes, fork tender boiled, peeled
- 1 large sweet potato, fork tender boiled, peeled [optional]
- 1 cup coriander leaves, loosely packed, finally chopped
- 3 hot chilli + 3 garlic + a small nob ginger, freshly crushed in mortal [adjust the number of chilli as per your preference]
- 1 tsp cumin powder
- 1 tsp amchur powder [dry mango powder] or 1 tbsp fresh lemon juice
- 1 tsp chat masala powder [optional but recommended]
- 1 tsp garam masala powder
- 1 tbsp sesame seeds [optional]
- salt to taste
- For dough: Mix all the ingredients together in a big bowl. Rub the flour through your fingertips to evenly distribute the oil. Knead the dough with little water (about 1-2 tablespoons at a time). Add water until all the dough comes together. Rub your hands and all the flour from your hands will come out clumps. Scrape and knead again with little water if needed. The overall your dough should be smooth and soft as a butter. Not too soft or stiff. Coat with 1 tsp oil and cover it and keep it aside for 20 mins.
- Tear into lemon size (equal size) portions. Coat with dry flour, cover, and keep it aside until needed.
- For Paratha filling: In a wide bowl mash or grate potatoes+ sweet potato using fork, potato masher or grater. Make sure the mashed potatoes are cool enough (at room temperature) before you go ahead or there is a big chance of your filling would become soggy. Add all other ingredients and mix well with your hands. Taste and adjust seasoning. Form a gooseberry size balls and have them ready on wide plate. If they are too soft and wet put them in refrigerator until needed.
- Making paranthas: Take a dough ball and roll out on flat, floured surface. Roll out not more than 4” inch diameter. It should be thick enough to cover the filling. Place the potato filling ball in middle, flatten the ball slightly.
- Gather the edges of the dough; bring them together over the center. Cut or pinch out the extra dough from top and seal it. Flip the other side and start with gently pressing with your fingertips flatten the paratha. Dust with little flour if needed. The traditional paratha is usually big in size, I rolled them about in 7" diameter. Don't press too much otherwise the filling will come out from paratha and that's mess.
- Preheat the cast-iron or non-stick griddle or flat skillet over medium heat and pop the rolled parantha on it. Moderately roast both sides with smearing very little oil on sides. Cook until the brown spots are appeared on Paratha. The whole process of roasting will take about 1-2 mins. Repeat the remaining dough and filling and roll out paratha.
- Serve warm with pickle, plain yogurt, sour cream or raita.
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