Dhaba Style Aloo Paratha Recipe | Potato Stuffed Flatbread |

March 12, 2023 Sharma's kitchen 0 Comments

Aloo Paratha (Potato Stuffed Flatbread) is a bread dish originating from the Indian subcontinent. It is a breakfast dish that originated from the Punjab region. This Recipe 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.

You Can Also Make Dal Makhani and Rajma Masala With Aloo Paratha.

Table of Contents

About Aloo Paratha Recipe

Aloo is the Hindi word for potatoes and ‘paratha’ signifies an unleavened stuffed flatbread. So this (Potato Stuffed Flatbread) in a real sense implies potato-stuffed flatbreads or flatbread loaded down with potatoes.

Despite the fact that there are numerous varieties of stuffed paratha, numerous people like this paratha. In my home, gobi paratha and aloo paratha are victors constantly.

Quite possibly the most favorite breakfast at my house is Aloo Paratha (Potato Stuffed Flatbread). Everybody loves it. The best thing is about making parathas is that you can serve them for breakfast and in a lunch box for youngsters. Even after certain hours, the aloo paratha tastes flavorful.

Pre Tips For Making Aloo Paratha

For Making Stuffing

Potatoes can be cooked either in a heavy-based pan or in a pressure cooker. Potatoes can be steamed as well. To cook potatoes in a pressure cooker or container, add water pretty much covering the potatoes and cook them till they are mollified well and fork-delicate. For pressure cooking, cook for 3 whistles on a medium fire.
The potatoes ought to be mashed quite well. There ought not to be any knots or little pieces in it so that the parathas don’t break while rolling. The surface or texture of potatoes ought to be light and smooth.
To the potato stuffing, you can add flavors or spices as per your taste. In our simple legacy formula, we zest the potatoes with green chilies, red chili powder, dry mango powder, and garam masala. Aside from these flavors, you can likewise add roasted and crushed cumin seeds powder (jeera powder), turmeric powder, black salt, dry pomegranate seeds powder (Anardana powder), or coriander powder.
To the mashed potatoes stuffing, you can add a couple of more cooked and squashed veggies like peas, carrot, french beans. Some ground cheddar or paneer can likewise be added to make these bread making them more delicious and nutritious. Spices like coriander leaves, green chilies must be slashed finely. In the event that you use onions, at that point chopped them finely as well.
The mashed potatoes stuffing has a marginally tart or tangy insight regarding them. This tanginess is accomplished by the expansion of amchur powder which is essentially finely ground sundried unripe mangoes. It is additionally called dried mango powder. In the event that you don’t have dried mango powder, a simpler substitute is lemon juice.

For Making Paratha

While the time of kneading dough simply use oil or ghee. Adding both of them makes the parathas delicate. To make the veggie lover Aloo Paratha, use oil to ply the dough and furthermore to cook the parathas.
Aloo paratha can be either shallow cook or can be roast from both of the sides. An iron frying pan, which we call Tava in Hindi is utilized to make paratha. Homemade Aloo Paratha is much better and healthier than the outsider paratha.
Keep the fire low-medium to medium while cooking parathas. and at the time of making crispy paratha just do high flame and roast the paratha from both the side.

Ingredients For Making This Recipe At Home

4 medium-size potatoes (boiled and mashed)
2 finely chopped green chilies
half teaspoon red chili powder
half teaspoon Garam Masala
one teaspoon Amchoor (dry mango powder)
2 teaspoon finely chopped coriander leaves
salt as per requirement
butter/ghee/oil, for paratha
two or three cups of whole wheat flour
1 tablespoon oil or ghee for kneading

Method Of Making Aloo Paratha At Home

To start with, boil 4 medium-sized potatoes. You can boil or steam the potatoes in a pressure cooker, or in an electric cooker. Add enough water in a 2-liter pressure cooker or container pretty much covering the potatoes.
Peel the boiled potatoes. Mash the potatoes with the help of a potato masher. The potatoes ought to be mashed well overall.
Presently add the finely chopped green chilies, Garam masala powder, Red chili powder, or Degi Mirch, Amchur (dry mango powder), and salt according to taste.
With a spoon or spatula, mix all the spices very well with the mashed potatoes. Check the taste and add more salt or red chili powder or dry mango powder whenever required. You can likewise add 2 tablespoons of finely chopped coriander leaves. Another variety is to add finely chopped onions on the off chance that you like. Yet, make sure to chop the onions finely or, in all likelihood they jump out when rolling the parathas, and keep it aside.
In another bowl or container, take 2 cups of whole wheat flour. Make a well in the middle. Add half a teaspoon of salt or as per your taste required, 1 tablespoon oil or ghee, and some water (generally half-cup).
Mix the whole dough ingredients that are whole wheat flour, water, salt, oil, or ghee together and make and knead a smooth dough for Eight to Ten (8 to 10) minutes. Add more water whenever required while kneading dough. Cover and save the dough aside for 20 to 30 minutes.
Take a medium size of the dough ball from the dough. Move between your palms and flatten it. sprinkle some flour and move it to a hover of around 5 to 5.5 round in width. Spot the potato stuffing in the middle, keeping around 2.5 to 3 inches of the space from the sides.
Take the edge of the rolled dough and start pleating it, and bring pleats in the middle. Combine the pleats together. The pleats must be joined well, otherwise, as in any case there will be holes while rolling and the stuffing comes out. Press the joined top part marginally descending from the middle.
Sprinkle some flour and move this variant of stuffed paratha to about a similar size as that of a chapati or roti. In the event that on the off chance that the stuffing or filling comes out, at that point simply take a little bit of dough and cover the hole. Roll the dough smoothly. Take a stab at keeping a similar thickness all through while rolling the mixture. Try not to keep the edges thick.
On a hot Tawa (skillet or frying pan) place the paratha. The Tawa ought to be hot and not at a low temperature. Cooking parathas at a low fire will solidify them. Spread some ghee on the cooked part. Flip again and you will see a decent brilliant blister on the subsequent side. This time the side which has been spread with ghee will be at the base. This side must be cooked more than the past or previous side.
By this method cook both the sides of paratha well, until you get the crispiness of paratha. and serve it hot.

Serving Suggestions

Serve Aloo Paratha (Potato Stuffed Flatbread) with plain curd/ Boondi raita, or you can serve it with mango or lemon pickle also. You can add some ghee or butter to the paratha to make it more delicious.