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Aloo Paratha is something very easy to make and is a wholesome dish by itself. My mom used to make this for us whenever. I Love the aroma in the kitchen. Initially she used to stuff the potato in the dough, that is the way to make these. After that sometime later she had made the paratha’s by mixing the mashed potato and masala’s with the atta. Both used to taste very well. But I like to stuff it inside the dough. It tastes even better than the other way of making it. I used to try to make the paratha’s by taking same amount of dough and the stuffing. But my elder son(Harish) once told me amma make it a bit thicker than usual. So from that time I have always made by taking the stuffing a bit bigger size than the dough. It makes a lovely filling paratha.

When we feel like not cooking any side dish this is the best option. Its so easy to make also and no fuss about the ingredients. All the ingredients will be mostly available in anyone’s pantry. Ok lets get to the recipe.

Hope you all will try and let me know how much you liked it.

Cuisine: Indian(North) | Category: Paratha Recipes | Prep time: 15 mins  | Makes: 6 to 8

Ingredients

To Make the Stuffing

• Potato – 2 medium sized(Boiled and peeled)
• Roasted Cumin Powder – 1/2 tsp.
• Red Chili Powder – 1/2 tsp.
• Butter – 1 tbsp.
• Coriander Leaves – 2 tbsp. (Chopped Finely)
• Salt as needed

To Make Dough

• Atta/Whole wheat Flour –  1 1/2 Cup
• Water as needed to make the dough.
• Oil – 1 tbsp.
• Salt as Needed

METHOD

• Take all your ingredients ready.
• Take Atta/Whole Wheat Flour in a bowl and add oil to it.
• Mix salt to water and add it and make a smooth dough.
• Set the dough aside on the counter until the stuffing is prepared.
• Boil and peel the potatoes.
• Add Roasted Cumin Powder, Red Chili Powder, salt and butter and mash the potatoes along with them.
• Finally add the chopped coriander leaves and then make small rounds out of it.
• The rounds made should be slightly bigger than or the same size of the dough rounds.
• Heat a tawa and start rolling the dough into small circle.
• Then keep the filling in the center and then close it completely and remove if there is any excess dough left.
• Now pat it flat using your fingers, pushing all the filling evenly.
• Roll the paratha evenly until it is not so thick.
• Add the rolled paratha on the tawa and cook it on both sides until slightly brown spots appear.
• Then add little oil or ghee on the paratha and cook it evenly until golden brown on both sides.
• Now repeat the same with all other paratha’s and enjoy the paratha’s with curd or pickle.

Note :  Pressure cook the potatoes and as soon as the pressure releases drain them in cold water. Peel and let the potatoes sit in room temperature atleast for 1 hour before mashing them.

I haven’t added onion as kids don’t like them. If adding, then finely chop and then add it just before making the paratha’s or it will let out water and make the stuffing soggy.

If you like can add finely chopped green chilies also.

If the potato filling gets soggy add a tablespoon of cornflour or rice flour or besan. Bread crumbs or dry powdered poha also will do the work.

Make the dough not too soft or not too hard. Too soft then it will stick to the rolling pin and make it difficult to roll. Too hard then it will break while rolling.

Adding butter is optional. Can avoid it completely. It will not affect the texture.

Taking equal size of dough and the stuffing will be the best if you are a first timer. Slowly can make the stuffing a bit bigger, as it tastes better.

We can grate the boiled potatoes instead of mashing them. Please do not try to blend the potatoes in a food processor or a blender it makes it gooey as it releases the starch in the potatoes.

Visual

To make Dough:

To Make the Stuffing:

To Make the Parathas:

The Aloo Paratha is ready to be served. Serve them with yogurt or pickel and enjoy them hot. Try and let me know if you liked it.