Aloo (Potato) Paratha (Stuffed Indian Flat Bread)

 

Aloo  Paratha or Potato Paratha is a stuffed Indian flatbread made using whole wheat flour and stuffed with a spicy potato filling.

It is a staple breakfast recipe for most North Indians and the filling of these aloo parathas varies from region to region. It is simple and easy to make and you can also make it for your dinner as well or pack in your office or kids Lunch Box.

Fresh made  Aloo Paratha served with a bowl of curds (yogurt) and a  spicy pickle makes for a  hearty vegetarian breakfast or snack.  

The various stuffing elevates these parathas from a boring piece of bread to a  dish to be relished on its own.  

The stuffing adds additional nutrients and flavor and helps the bread stay soft longer.  

A good stuffed Paratha has a flaky exterior (you should be able to tear it with one hand) and a generous amount of well-spiced filling. Moreover, the filling should be evenly distributed within the paratha so you get some with every bite. 

Almost every home has its own unique recipe and technique for making this delicious North Indian stuffed flatbread at home. Of all the stuffed bread India is famous for, Aloo Paratha is the one loved in every family kitchen. Here’s how I make Aloo Paratha for my family. 

INGREDIENTS

(I have used all organic ingredients)

2 cup wheat flour 

2 tsp oil

1/2 tsp salt

1 cup water, to knead the dough

FOR Potato STUFFING:

2 potato/aloo, boiled & mashed

6 chili, , ginger 1/2 inch ,cilantro 1/4 cup grind and make a paste 

1/2 tsp coriander powder

1/4 tsp Kashmiri red chili powder

1/4 tsp turmeric

1/4  tsp cumin powder

1/2 tsp amchur / dry mango powder 

1/4 tsp ajwain/carom seeds

2 tbsp coriander, finely chopped

1/4  tsp salt 

1/2 cup wheat flour, to dust

 oil

Method:

Knead the wheat dough by taking 2 cup wheat flour, 2 tsp oil, 1/2 tsp salt and 1 cup water.

In a large mixing bowl take 2 boiled and mashed potatoes.

Add chili and ginger paste ,coriander powder, chili powder, turmeric,  cumin powder,  amchur,  ajwain,  ,fresh cilantro and salt,  mix well making sure all the spices are combined well.

Pinch a ball sized wheat dough and dust with some wheat flour.  Roll circle of about 5 to 5.5 inches in diameter.

Stuff the stuffing and roll slightly thick.

Cook the paratha to golden brown adding oil/ghee.

Finally, serve hot aloo paratha with butter, sauce, raita, or pickle.

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