Aloo Paratha | Aloo ke Parathe | How to make aloo paratha?
Author: 
Recipe type: Breakfast, Brunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 parathas
 
Filling and favourite aloo ke parathe
Ingredients
For Filling:
  • 2 boiled medium sized potatoes
  • 1 finely chopped onion
  • 1 finely chopped green chilli
  • 1" grated ginger
  • 2 grated cloves of garlic
  • 1 Tsp garam masala
  • Salt to taste
  • ΒΌ Cup finely chopped coriander
For Dough:
  • 2 Cups whole wheat flour/chakki atta
  • A big pinch of salt
  • 2 Tbsp oil
  • Water to knead the dough
  • Oil for roasting parathas
  • Extra whole wheat flour for dusting while rolling parathas
To Serve (suggestions):
  • Chilli pickle
  • Sweet chutney or tamarind gojju
  • Yogurt/Curd
  • Butter
Method
  1. Boil potatoes with their skins on till soft. Pressure cook for 3-4 whistles. Once they are cool, peel their skins off and add them in a mixing bowl
  2. With a potato masher or fork mash them till there are no potato lumps
  3. To this add finely chopped onions
  4. Add finely chopped green chilli
  5. Add grated ginger and garlic. Mix
  6. Add salt to taste and mix
  7. Add garam masala and mix well
  8. Add chopped coriander and mix well
  9. Gather all filling and wrap it in cling wrap and set aside
  10. Make chapathi like soft dough with atta, oil, salt and warm water. Cover and set aside
  11. Make small pedha sized rounds out of the atta dough
  12. Take one round ball, press it and roll out into a thick poori sized round (3.5")
  13. Place a small round pinched off the filling mixture and place in the centre of the rolled out disk
  14. Cup it in your hand and start gathering the ends together
  15. Bring all ends together and make a round, Flatten it
  16. Repeat for all of the atta and filling
  17. To roll out a paratha, use soft hands and start rolling out into a round till you start seeing the filling in places. I like medium thick parathas, very thick parathas are not my cup of tea but people do prefer them
  18. Lift up carefully, start roasting on a hot tawa/skillet. Apply oil on each side
  19. Roast till golden spots appear on the parathas. Repeat for all parathas
  20. Serve hot, serve with yogurt, pickles and tamarind gojju. Do not forget to add a blob of butter on top
Notes
Use ginger-garlic paste if you want, I like to use freshly grated ginger and garlic as it creates no mess and is always fresh

Make filling and dough and let them rest for sometime wrapped in cling wrap for a while

Add amchur powder (dried mango powder) if you want to the filling mixture

Never boil potatoes by removing skin when making aloo paratha, boil them with thier skins on and then peel off when cooled. This way you will not end up with a sticky filling which will be difficult to roll out into parathas later on

If you have leftover filling, make tikkis and roast them with oil and serve with ketchup
Recipe by Food Of Interest at https://foodofinterest.com/aloo-paratha/