Aloo paratha recipe, aloo paratha, alu porota, aloo ke parathe, how to make aloo paratha
Paratha is one of the staples foods of Punjabi cuisine. Ideally, they considered as part of the breakfast. Parathas are generally stuffed and you can use any vegetable for stuffing.
Here is the recipe for one of the popular parathas- Aloo Paratha, in which the main ingredients are aloo or potato. It is a simple and easy-to-make paratha recipe.
It is one of the basic parathas that you can easily cook at home when nothing strikes you. I am using finely chopped onions in the recipe for a little crunchiness and to increase the flavor of these parathas. The key to making flawless, tastier, and soft aloo paratha is to mash the potatoes well using a masher or you can also grate the potatoes for giving a fine touch to mashed potatoes. So, don’t wait any longer and try this easy and tasty recipe of aloo paratha and enjoy with butter, curd or pickle.
Ingredients:
- Potatoes – 3 boiled and grated
- Onion – 1 large finely chopped
- Ghee- 1/2 cup
- Salt to taste
- Maggie masala – 2 tablespoon
Click the PLAY BUTTON below to view the video recipe of Aloo Paratha:
Method:
- Put wheat flour in a large mixing bowl. Add 2 tablespoon ghee and 1/4 teaspoon salt and mix well.
- Add water gradually and knead into a soft dough.
- Cover it and leave it for 10 minutes.
- Boil the potatoes and mash or grate them in a large bowl.
- In the potatoes add chopped onions, salt, and maggie masala and mix well so that no lumps remain.
- Ensure that you have finely chopped the onions otherwise filling will come out.
- Make small balls of this mixture.
- Knead again the dough and make medium size balls of the dough.
- Roll them out into 3 to 4-inch circles.
- Add a ball of potato filling in the center.
- Seal the dough and round it with your fingers.
- Now roll them with a rolling pin into round parathas.
- Apply the pressure very evenly and gently on all sides.
- Heat a girdle and roast the parathas, cooking them on both sides with a spoonful of ghee.
- Serve hot with chilled yogurt or pickle.
