Name: Aloo ka Paratha Recipe, How to Make Aloo ka Paratha, Aloo paratha
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Plain flour - 2 cups; Salt - 1 tsp.; Potatoes - 4 medium size; Onion (finely chopped – 1 (small)); Dry Fenugreek leaves -1 tbsp.; Green chilies (finely chopped - 3); Red chilli powder - 1 tsp. (according to taste); Vegetable Oil for making the parantha; Turmeric Powder – ¼ tsp.; Water for kneading; Salt according to taste

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Aloo ka paratha is one of the healthy Indian recipes. Boiled Potatoes are stuffed into plain flour dough. Alu paratha is a simple and delicious breakfast recipe and best for working employees and school children.

This recipe is almost equal to normal chapati recipe if no potatoes are stuffed into the dough. As this is a nutritious recipe, instead of making our child eat western style processed food, we can make this recipe as their favourite.

Learn how to make Aloo ka Paratha soft which can be broken with three fingers. If you are looking to make it more nutritious then we can add a few vegetables like carrot, grated butter or paneer etc. But whatever you add they should be soft as stuffing becomes hard.

Contents

Tips to help you make the perfect aloo ka paratha:

Use the right kind of potatoes: Use starchy potatoes such as Russet potatoes to make the stuffing as they give a fluffy texture.
Boil the potatoes correctly: Boil the potatoes until they are soft and cooked through. Drain and let them cool down before mashing them.
Season the potato filling well: Add a generous amount of spices like cumin, coriander, garam masala, and red chili powder to the mashed potatoes. You can also add chopped onions, green chilies, or fresh cilantro leaves for extra flavor.
Make the dough soft and pliable: Use whole wheat flour to make the dough for the paratha. Add a little bit of oil, salt, and enough water to make a soft and pliable dough.
Roll out the dough evenly: Take a small ball of the dough and roll it out into a small disc. Place a tablespoon or two of the potato filling in the center of the disc and wrap the edges of the dough around the filling to make a ball. Press it flat and roll out into a round paratha, using enough flour to prevent sticking.
Cook the paratha on a hot griddle: Heat a flat griddle or a non-stick pan on medium-high heat. Place the rolled-out paratha on the griddle and cook until bubbles form on the surface. Flip it over and cook the other side until golden brown spots appear.
Brush the paratha with ghee or butter: Brush the paratha with ghee or butter while it’s still hot to keep it soft and flavorful.

By following these tips, you can make a delicious and flavorful aloo paratha that is perfect for a hearty breakfast, lunch, or dinner.

You may also like to check Gobi ka paratha and Bharwan aloo recipes.

Aloo ka Paratha Recipe, How to Make Aloo ka Paratha, Aloo paratha

Aloo ka paratha is one of the healthy Indian recipes.

Course Side Dish

Cuisine Indian

Keyword Aloo ka Paratha Recipe

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Calories 180 kcal

Author Uppada Lakshmi

Ingredients

Plain flour – 2 cups
Salt – 1 tsp.
Potatoes – 4 medium size
Onion finely chopped – 1 (small)
Dry Fenugreek leaves -1 tbsp.
Green chilies finely chopped – 3
Red chilli powder – 1 tsp. according to taste
Vegetable Oil for making the parantha
Turmeric Powder – ¼ tsp.
Water for kneading
Salt according to taste

Instructions

How to Make Aloo ka Paratha:

For Dough

Sieve the flour, add little salt and water
Knead to a soft dough and cover with a wet cloth
Keep the dough aside for at least half an hour.

For Filling

Mash the potatoes.
Add onions, dry fenugreek leaves, green chillies and mix well.
To the above mixture add all the remaining spices and mix well

For Paratha

Divide the dough into balls of equal portions
Roll each ball in the form of a small puri.
Now fill a small quantity of an above mixture and close it from all sides.
Apply some flour on both sides (in order to avoid stickiness) and roll it gently
Now cook on a tava, by applying little oil on both sides
Cook until light you get brown
Aloo ka paratha is ready. Serve with Chutney or Pickle or Plain Curd.

Recipe Notes

TIPS:

While making this recipe we can add oil or ghee over paratha. Ghee will not only give you extra flavour but keeps this recipe soft even after 24 hours.
As mentioned above if you are adding veggies we need to slice them into thin pieces as they can be cooked at low time and becomes easy to stuff.
If you want spicy and hot we can adjust by adding more chillies and little garam masala powder while making potato mix.