Aloo paratha recipe (How to make punjabi aloo paratha)
The BEST and easy aloo paratha recipe that is served as a breakfast or meal. It can be packed into lunch box for kids, adults.
parathas (4 servings)
For aloo stuffing:
or 2 cups boiled, peeled, mashed
Ginger paste or freshly grated or crushed
Cilantro or coriander leaves
Amchur powder (dried mango powder)
Red chili powder
for making dough for aloo paratha recipe:
Whole wheat flour (chapati atta)
+ more for dusting while rolling
+ more for frying parathas
¾ cup + 2
Making stuffing and dough:
Boil the potatoes in pressure cooker. Once cool to touch peel and mash using potato masher.
While potatoes are cooling, make the dough. Mix whole wheat flour, salt and oil in a bowl.
Start adding little water at a time and knead into soft and smooth dough.
Cover it and let it rest for 15 minutes. Meanwhile make the stuffing.
Take mashed potatoes, green chilies, cilantro and grated ginger in a bowl and mix.
Also mix in salt, amchur, garam masala, red chili powder and cumin powder.
divide it into 8 equal portions. Keep it aside.
Making aloo paratha recipe:
After the dough resting time, knead the dough once again for 2-3 times to smooth it out and divide it into 8 equal portion. Make smooth ball and flatten it out into disc.
Take one flatten ball, roll into 3-4 inch diameter circle.
Put the stuffing inside and seal it by gathering the edges into the center.
Flatten it using hand and roll into 6 inch diameter circle. Use dry flour to make rolling easy.
Now heat the tawa on medium to fry the paratha.
Fry them on hot tawa using oil till both sides gave golden brown spots.
Repeat the same process for rest of the paratha.
*Nutrition information is a rough estimate for 1 serving
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