Main Course

Aloo Ka Paratha

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Aloo ke parathe is the most famous amongst all the variety of Parathas. The dish is best served as a power packed breakfast or a delicious lunch or dinner. The parathas can be packed in kid’s lunchbox as they taste good even after some time. The spicy taste of aloo paratha is relished with sour curd or some mango pickle on the side.
There are many ways of making aloo paratha. The masala of the aloo stuffing varies upon the taste of every individual, as in how much spicy the paratha you want. To make it spicy, some people may like to add chilli powder. But I like to go with chopped green chilies, for its hot and spicy taste in every bite.
Also, an important note while making any stuffed paratha is that the quantity of the dough should be double or triple the size of a regular phulka. As the real taste to the parathas comes by the stuffing so try to balance the quantity stuffing and the dough. Make sure you take the aloo stuffing less than the dough. Otherwise, it will break and the stuffing will come out easily.
The butter plays an important role to make the parathas even more lip-smacking. I love cooking the paratha on butter or ghee to make it golden brown and crisp. Also, while serving, a dollop of butter is must along with curd or chutney.
Serves – 4

For The Dough:
2 1/4 cups whole wheat flour (gehun ka atta)
1/2 tsp salt
2 tbsp ghee

For The Stuffing:

4 boiled potatoes,
1 onion, finely chopped, 
1-2 tbsp fresh coriander, chopped, 
4 green chillies, finely chopped, 
2 tsp dried mango powder,
1 tsp chilli powder, 
1 tsp bhuna jeera powder,
1/2 tsp kala namak,
1/2 tsp chat masala,
Salt to taste
Ghee or oil for cooking

For The Dough:

  1. Sieve the flours with the salt.
  2. Add the ghee and mix well. 
  3. Add enough water and make a semi-soft dough. 
  4. Cover and set aside.
For The stuffing:

  1. Mash the potatoes coarsely
  2. Add all the ingredients and mix well.
  3. Set aside.

To Make The Parathas:

  1. Knead the dough and divide into 10 portions.
  2. Roll out one portion of the dough into a circle of 125 mm. (5″) diameter.
  3. Place one portion of the prepared filling in the center of the dough circle.
  4. Bring together all the sides in the center and seal tightly.
  5. Roll out again into a circle of 125 mm. (5″) diameter with the help of a little flour.
  6. Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
  7. Repeat with the remaining dough and filling to make more parathas.
  8. Serve hot with a dollop of butter, and curd, pickle, and green chutney on the side.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme

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