Aloo Paratha recipe
Aloo Paratha is a popular Indian snack. It is a breakfast dish which originated in the Punjab region. It is made from whole wheat flour, mashed potatoes, and spices. Aloo Paratha recipe is one of the most popular and delicious breakfasts in Indian cuisine. All children very much like Aloo Paratha from small to big.
You can eat it by making it in the morning breakfast. It is very easy to make Aloo Paratha. You can easily make it at home. Aloo paratha is very healthy. You can also give it in the lunch box. Serve Aloo Paratha with curd, sauce or Schezwan chutney.
Aloo paratha recipe
You can make parathas anywhere, such as Moli Parathas, Cabbage Parathas, Methi Parathas, Lachha Parathas, Keema Parathas, and Palak Paneer and Broccoli Parathas.
But out of these, potato parathas are more delicious and healthy. These days, potato parathas are also served in Indian restaurants and Dhaba.
Aloo paratha Ingridents:
- coriander leaves
- Kalonji Masala
- Curry leaf
- Green chilli and garlic paste
How to make Aloo Paratha:
To make Punjabi aloo Paratha, you have first to prepare the stuffing. To prepare the filling, you have first to boil the potatoes. After cooking, you have to peel the potatoes. After peeling, you have to mash the potatoes well. Then you have to put mashed potatoes in the bowl, add kalonji masala, coriander leaves and salt and mix it well.
Then you have to put the pan on the gas, put oil in it, and heat it well. When the oil becomes hot, you must put mustard in it. As soon as the mustard seeds crackle, you have to add curry leaves, green chilli, garlic paste, and sauté for 1 second. Then you have to add mashed potatoes to it, mix it well, and stir continuously for 2 to 3 minutes.
After 2 to 3 minutes, you must take out the stuffing on a plate and let it cool down completely.
You must prepare a soft dough by adding 2 bowls of wheat flour, 1/4 tsp salt, 1 tsp oil and water in a bowl, mashing it well.
Now you have to make small balls of dough, and by lifting one ball you have to roll it completely, then you have to fill 2 spoons stuffing in it, lift the parantha from all sides and close it by pressing it with 2 fingers and flatten it with the help of a rolling pin. You must roll it with light hands like a roti by pressing lightly.
Then you have to put the tawa on the gas and heat it well. When the Tawa becomes hot, you must roast the rolled parathas. When it cooks on one side, you must apply oil and turn the other—Cook well from both sides.
Aloo paratha is ready. Serve it with curd or pickle.
- You have to mash the potatoes well.
- If the potato is not mashed well, it may break while making the paratha.
- Cool the potatoes thoroughly.
- Even if the potato has not cooled completely, the paratha is not formed as it is and starts breaking.
- If you want, you can also use ghee or oil to make paratha.
- New potato paratha is not good. New potatoes contain a lot of water.
- You can make Paratha with Juno Aloo anytime.
- If you make paratha for the first time, do not add salt to the stuffing. Add salt while making paratha.