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aloo paratha, how to make aloo paratha recipe | punjabi aloo paratha
By dass be made as per your taste and flavor. The stuffing which I am presenting
here is very simple and easy to make. This Aloo Paratha recipe is my mom-in-law s
recipe. Aloo Parathas are a hot item at our place. In Punjab the parathas are m
ade with lots of ghee and then served with dollops of white butter or makhan. Wh
ite butter can be easily made at home.
One can get end number of parathas like gobi paratha, mooli paratha, lachedar pa
ratha, methi paratha, paneer paratha etc.
I have also shared aloo paratha dhaba style recipe. In another variation, aloo a
nd pyaaz (onions) stuffing is used and the paratha is called aloo pyaaz ka parat
ha. another combination is to make aloo palak paratha in which the dough is knea
ded with mashed potatoes, spinach puree and spices or this aloo gobi paratha.
Lets start Step by Step Punjabi Aloo Paratha Recipe:
Firstly, boil the potatoes or aloo and peel them.
boiled aloos
Chop the aloo and add all the spice powders, green chillies, salt.
spices for aloo paratha
Mash the aloo with the spice mixtures.
mashed aloos with salt spices
Dust the board with wheat flour. Take well kneaded dough made from wheat flo
ur. Take two medium sized balls from the dough and roll these into a circle of a
bout 3 or 3.5 inches.
rolled dough circles for aloo paratha
Take a portion of the aloo mixture and spread it on one of the rolled dough.
aloo stuffing for paratha
Cover this dough with the second rolled dough.
covering dough for aloo paratha
Press the edges of both the rolled dough firmly.
joining edges of two dough circles for aloo paratha
Apply some dry flour and roll into a disc of about 8 inches or about the siz
e of a normal roti or chapati.
rolled aloo paratha
Alternatively, you could do this technique too. Take a piece of dough. Roll
it out in a small circle. Now put the aloo filling in the center of the rolled o

ut dough.
alternative method for aloo paratha
Take it in your palm and bring all the edges together as shown in pic below.
alternative method for bringing the paratha edges-together
Now by applying pressure with your fingers press the edges down.
alternative method making the dough ball for aloo paratha
Apply some wheat flour on this stuffed dough or dust the rolling board with
wheat flour. Gently roll the stuffed dough with a rolling pin. Make sure that th
e parathas do not break. Dust with more flour if required. Roll it into a size o
f a normal roti or chapati.
alternative method of rolled aloo paratha
Now put the rolled aloo paratha on a hot griddle.
aloo paratha on hot griddle
Fry the aloo paratha with ghee as you would usually fry the parathas. Be gen
erous in using ghee or oil to fry the parathas. If the paratha is really fried w
ell then it will puff up slightly. Fry the parathas till you see some brown spot
s. You can also press the paratha edges so that they are fried well. as some tim
e, the paratha edges are not cooked well.
frying the aloo paratha
I usually make the aloo paratha, keep it in the roti basket and top the para
tha with homemade butter. This way I stack all the aloo parathas in the roti bas
ket.
butter on top of aloo paratha
You could even serve the aloo paratha
er or curd or mango pickle.

hot

direct from the tava with white butt

Aloo Paratha Recipe: Paratha Recipe in Punjabi Style

Tips for making Aloo Paratha Recipe:
To make this dough, I have not used oil or ghee. But to make it more soft, y
ou can add 1 or 2 teaspoon of ghee or oil.
The aloo mixture can be made according to your taste and liking. You can als
o add roasted cumin seeds powder/jeera powder, rock salt, coriander powder. You
can experiment and come out with a wonderful recipe.
To the aloo, you can also add other boiled and mashed veggies like peas, car
rot, french beans, also grated cheese and paneer, to make it more nutritious and
you have your mix veg paratha.
Always cut the onions, chillies, coriander leaves very finely. Also, the alo
o should be mashed very well. There should not be any lumps or small pieces in i
t. This is so, so that, the parathas do not break while rolling.
To get the slight sourness and tanginess in the aloo paratha, I have used am
chur (dried mango powder), but you could also use dried pomegranate seeds powder
(anardana powder). e.g. in this dhaba style aloo paratha recipe, i have used dr
y pomegranate seeds instead of dried mango powder and it also tasty very good.

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