In this post I’m going to show you how to make aloo paratha recipe.
Aloo paratha is a very famous north Indian recipe and it is one of my favorite paratha recipe or provably he most favorite paratha. I have a special place in my heart for aloo paratha because of the fact that this was the first paratha I have made.
This paratha is very easy to make but I think making dough for it is the only tricky part in this recipe.
If you have practice of making dough for roti then its going to be breeze for you.
I don’t have make roti at my home, my mom do it.
So it was a challenging part for me but I figured it out and I figured out well.
If you too don’t know how to make dough then don’t worry its not as difficult as you may be thinking, you just have to keep in mind one thing (more on that in a minute).
Except making dough everything else is very simple.
Aloo Paratha is a very rich recipe because it takes a lot of desi ghee to make it super delicous.
If you are health conscious like me then you make be thinking ghee is bad for health, seriously I was thinking the same but I was wrong.
And I found out that ghee is beneficial for body and can also help in weigh loss.
Now I know you may be thinking how the heck ghee is going to help for weight loss.
Well, according to Hindustantimes ghee can actually helps you to lose weight.
Ghee is a fat but it is a good fat which helps in mobilizing stubborn body fat and getting rid of it.
Ok so now that we know ghee is actually good for body we should not have it too much because it can cause extra fat storage which is bad for our body.
Experts suggests that you should be consuming 2-3 tsp ghee daily for optimum benefits.
Now back to Aloo Paratha recipe, it does take a lot of ghee to make it delicious but you can add it as per your wish.
But I do recommend 1 tbsp for one paratha or else you’ll miss its real taste.
So lets start making Aloo Paratha recipe.
First of all lets have a look at the ingredients
INGREDIENTS
Wheat flour -1 ½ cup
Potato – 4 (boiled)
Onions – 1 (finely chopped)
Coriander powder – 1 tsp
Red chilli powder – 1 tsp
Salt (according to taste)
Cumin seeds – 1 tsp
Chopped green chillies – 2-3
Ginger-garlic paste – 1 tbsp (preferably made using mortar and pestle)
How to make Aloo Paratha
So first of all we need to do two things
1st boil the aloo and 2nd make dough for paratha.
So to boil aloo I have taken 4 big aloo which are enough to make 4 to 5 medium size parathas.
Put aloo in pressure cooker and add 2 cups of water in it. Now boil the aloo on medium-high flame until 1st whistle and then lower the fame and boil for 5-7 minutes and then let it cool for 10-15 minutes. In the mean time we will make our dough for the paratha.
How to make dough for Aloo Paratha
To make dough of the paratha take 1 and half cup of wheat flour in a bowl. Add a little salt in it and also add a little water in the flour.
Now the thing you should keep in mind here is that you should not add too much water in the flour.
After adding a little water it may seems like you need to add a lot of water but trust me it doesn’t.
You should also add a little bit of oil as well while making dough.
After that start kneading the dough properly. Kneading dough is a very good exercise for your fingers and wrist.
Once your dough is ready then keep it to rest for 10-15 minutes.
After 10-15 minutes if the dough seems sticky and too loose then add some more wheat flour in it and knead again and keep it aside for at least 5 minutes.
Giving dough some time to rest is very important because it helps it to set.
Now as your aloo and dough is ready, its time to make filling for the paratha.
How to make filling of aloo paratha
Making filling of paratha is very simple, just peel and mash boiled aloo and then add every ingredient in this recipe except ghee i.e. add salt (according to your taste), red chilli powder, coriander powder, cumin seeds, green chillies, ginger-garlic paste, fresh coriander, finely chopped tomatoes and mix it very well with spoon or as I do with your hands to mix it properly.
So now your paratha filling is ready, it’s time to roll (just kidding…)
Now we have to make balls of dough, not too small.
To make those apply some oil on your hand (its necessary because the dough can stick to your hands).
Then take a big lump of the dough and roll it with your both hands and make balls.
Now first spread some wheat flour on the rolling board
Put the ball on the rolling board apply some wheat flour on the ball as well (this is to make sure that the dough will not stick while rolling)
Now roll 6-7 inch circle
Put filling in the middle and press the filling gently to spread.
Now close the the dough as like modak just as shown in the image below.
Close by all sides.
Now twist and remove excess dough.
Press the dough in the middle gently and again spread some wheat flour on the ball.
Now roll the dough gently and evenly from all the sides and make a circle. Spread wheat flour if needed.
So now the paratha is ready to cook.
First of all pre-heat a pan or tawa and roast the paratha from both the sides for 2 minutes each.
Then apply ghee on each side and fry for 2-3 minutes each. You can also use oil instead ghee.
Now the legendary aloo paratha is ready to serve. You can enjoy it as it is or with butter or whatever you like. It’s your life, your rules….
NOTES
- Don’t add too much water while making dough of paratha.
- You can also use oil instead ghee.
- Roast paratha before frying it with ghee to make it crisp
- You can also add a little (1tsp) aamchur powderif you like.
Aloo Paratha Recipe
Ingredients
- Wheat flour -1 ½ cup
- Potato – 4 boiled
- Onions – 1 finely chopped
- Coriander powder – 1 tsp
- Red chilli powder – 1 tsp
- Salt according to taste
- Cumin seeds – 1 tsp
- Green chillies – 2-3 finely chopped
- Ginger-garlic paste – 1 tbsp Preferably using mortar and pestal
Instructions
- So first of all we need to do two things
- 1st boiled aloo and 2nd dough for paratha.
Boiling Aloo
- To boil aloo I have taken 4 big aloo which are enough to make 4 to 5 medium size parathas.
- Put aloo in pressure cooker and add 2 cups of water in it. Now boil the aloo on medium-high flame untill 1st whistle and then lower the fame and boil for 5-7 minutes and then let it cool for 10-15 minutes. In the mean time we will make our dough for the paratha.
Making Dough for aloo paratha
- To make dough of the paratha take 1 and half cup of wheat flour in a bowl. Add a little salt in it and also add a little water in the flour.
- You should also add a little bit of oil as well while making dough.
- After that start kneading the dough properly.
- Once your dough is ready then keep it to rest for 10-15 minutes.
- Now as your aloo and dough is ready, its time to make filling for the paratha.
Making filling or stuffing
- Making filling of paratha is very simple, just peel and mash boiled aloo and then add every ingredient in this recipe except ghee i.e. add salt (according to your taste), red chilli powder, coriander powder, cumin seeds, green chillies, ginger-garlic paste, fresh coriander, finely chopped tomatoes and mix it very well with spoon or as I do with your hands to mix it properly.
Making Paratha
- Now we have to make balls of dough, not too small.
- To make those apply some oil on your hand
- Then take a big lump of the dough and roll it with your both hands and make balls.
- Now first spread some wheat flour on the rolling board
- Put the ball on the rolling board apply some wheat flour on the ball as well
- Now roll 6-7 inch circle
- Put filling in the middle and press the filling gently to spread.
- Now close the the dough as like modak
- Close by all sides.
- Now twist and remove excess dough.
- Press the dough in the middle gently and again spread some wheat flour on the ball.
- Now roll the dough gently and evenly from all the sides and make a circle. Spread wheat flour if needed.
- So now the paratha is ready to cook.
Cooking Paratha
- First of all pre-heat a pan or tawa and roast the paratha from both the sides for 2 minutes each.
- Then apply ghee on each side and fry for 2-3 minutes each. You can also use oil instead ghee.
- Now the aloo paratha is ready to serve. You can enjoy it as it is or with butter or whatever you like.
Notes
- Don’t add too much water while making dough of paratha.
- You can also use oil instead ghee.
- Roast paratha before frying it with ghee to make it crisp
- You can also add a little (1 tsp) amchur powder if you like.