Aaloo Paratha

Aaloo(potato) paratha is a flatbread stuffed with potatoes and spices. I associate it with Punjab but it is very commonly available all over India. We used to have aaloo parathas for brunch on Sundays and I just love love love them! Nothing like a good paratha with makkhan (homemade butter), some yogurt, loncha (achaar/pickles), and of course danyachi chutney (peanut chutney).

There are lots of ways to make the stuffing. The recipe below is what I like, feel free to change it according to your preferences.

Jump to Recipe

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What do I need?

For stuffing

• 3 potatoes boiled and peeled

• 1 tsp salt

• 1 tbsp ginger garlic paste

• 1 tbsp finely chopped coriander

• 1 tsp chilli powder ( or green chillies if you want)

• 1 tsp dhana powder

• 1 tsp jeera powder

• 1 tsp amchur powder (or lemon juice). I like the tanginess. This is optional.

For the dough

• 1 C whole wheat flour

• 1/2 tsp salt

• 1/2 tsp ajwain

• 1/2 tsp oil

• Water for kneading and making dough

How do I make it?

• Mash potatoes and add all ingredients to make a stuffing

• Blend well - there should be no lumps. Its easier to grate the potatoes to ensure they do not have lumps

• Mix flour and salt and ajwain (optional)

• Add the oil and water and make a smooth dough. Cover and rest for a few minutes

• Make 2 small balls from the dough and roll them into 2 discs

• Take a spoon of stuffing and place it on one of the discs

• Cover this with the other disc and close the edges

• Roll out into a paratha

• Heat a tawa, add some ghee and carefully roast the paratha on both sides till nice and crispy

• Serve hot with makkhan, dahi, and chutneys

Keep calm and call mom tips:

• Grate the potatoes after boiling to ensure there are no lumps

• There are several ways to make these parathas. Add/remove ingredients based on your preferences. I don't like to add onions to this paratha, so I skip it but feel free to add them if you like.

• Parathas can be rolled in many ways. The method above is the easiest for me. Alternately you can make only one disc, stuff it and then seal as you would do in a pooran poli.

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Accompaniments

1. Makkhan, dahi

2. Chuntey

3. Pickles