Aloo Paratha Recipe | Potato Stuffed Flat Bread

Paratha is an Indian whole wheat bread variety. Paratha's can be made with many different fillings. The most favourite and popular filling is with Aloo(Potatoes). Aloo paratha with plain curd and butter or with onion raitha is one of the usual recipes in northen part of India for Lunch or for breakfast. Even Aloo Paratha with our favourite pickle/chutney is a wonderful combination. We can either make cooked fillings or uncooked but cooked fillings always taste better than the uncooked. Here i have given the cooked version of filling. I always prefer to stuff more filling to get richer taste. Aloo Paratha is a great lunchbox recipes for kids. We can cut each paratha into triangular pieces and keep it in lunch box. We can also keep cucumber raita or tomato raita as an accompaniment for lunch.

Table of Contents

Tips for making Aloo Paratha:

Do not add too much of oil while preparing dough, as it may make the paratha brittle.
If we dont have much time, we can just cook the potatoes and add the masala and salt and mix well, instead of cooking the masala.
If the stuffing is too wet because of overcooked potatoes, cook the masala in low flame till the moisture gets absorbed. Otherwise the filling tends to ooze out.
While we spread the paratha after filling with our hands, we may get some air bubbles, gently break it using a fork and then keep rolling.
Do not spread the roti too thin then the filling will come out and roti till be brittle to handle.
If the paratha is rolled too thick, then the taste will not be so good.
Try to use more filling to get tastier parathas.

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Recipe Card for Aloo Paratha:

INSTRUCTIONS WITH STEP BY STEP PICTURES

COOKING POTATO

Wash and take the potatoes in a vessel. Add 2 cups of water. Pressure cook for 3 whistles.

PREPARING PARATHA DOUGH

Take wheat flour in a mixing bowl and add salt and 1 teaspoon oil and mix well. The oil which we add before preparing the dough help in making the paratha crispy.

Add water little by little to make a smooth dough. Again add 1 teaspoon of oil and knead well. Close the bowl and let the dough rest for 15 minutes.

PREPARE POTATO FILLING

Once the pressure is fully released, take out the cooked potatoes. Peel the skin of the cooked potatoes and grate it nicely and keep it ready to prepare the filling.

Heat a heavy bottomed pan, add oil, an when the oil is hot, add ginger-garlic paste, cumin powder, coriander powder, red chilli powder, green chillies and salt and stir for a minute.

Now add grated cooked potatoes and coriander leaves and mix well.

Keep the filling in flame for 1 more minute and then remove from flame. Now our aloo filling is ready to prepare scrumptious parathas.

MAKING PARATHA

Take the dough, pinch a small portion out of the dough and roll it to lemon size balls.

Take 1 ball of dough and using the rolling pin, roll it to a small circle. We can also use our hands to spread the dough to a small circle without using a rolling pin.

Place one big ball of aloo filling in the middle of the rolled paratha.

Carefully close all the edges of the circle and remove the extra dough and pat the ball of dough in the middle to form a patti. Repeat the same for rest of the dough and filling.

Grease your hands with wheat flour and slowly and evenly we can spread the paratha so that the whole filling is evenly spread. We can also roll the stuffed paratha using a rolling pin. We can sprinkle some wheat flour before rolling so that the filling does not come out or stick in the rolling pan. No need to roll so thin like a chapati. Make thicker paratha .