Monday, August 12, 2013

Aloo Paratha Recipe | Paratha with Potato Stuffing

After my graduation, I was in Ahmedabad for my company's training and that was the time I tasted Aloo Parathas. Being in North India for the first time, I enjoyed these Parathas which was different from my homemade chappathi. Most of the day I had Aloo Parathas both for my lunch and dinner :). After coming home, I asked my mom to prepare that, but she doesn't know how to prepare it:(. To learn this recipe from someone was there on my to-do list always, recently I came across this recipe and I tried it. Without any mess, it came out well and now I am planning to prepare it often since Happy loves it.

For the Dough:
Wheat Flour -  2 cups 
Salt - as required 
Water - as required 
Oil - 1tsp (Optional)
For the filling: 
Potato (Aloo) - 2 
Coriander leaves - few(chopped finely)
Garam masala - 1/2 tsp 
Chilli powder - 1/2 tsp 
Turmeric Powder - 1/4 tsp 
Asafoetida - a pinch
Salt - as required 
For toasting: 
Ghee or Oil
1. Mix the flour, and salt. Form a dough similar to chapathi dough by adding water little by little. The dough should not be sticky. Knead the dough well for around 5 to 7 mins. Add little oil while kneading and make the dough into equal sized smooth balls. Keep it aside for 30 mins.
2. Meanwhile, boil the potatoes until it is soft and peel the skin of the potato.  Mash the potatoes well without any small pieces in between. Then mix the garam masala, chilli powder, asafoetida and salt to the mashed potatoes. (There are so many different types of preparations for this filling, I do this way). 
3. Along with the aloo mixture, add the chopped coriander leaves and mix everything till it is combined. Make small balls out of the potato mixture. These balls should be lesser in size than the balls of wheat dough.
4. Now place a ball of dough on the surface, where you are going to roll the paratha. Dust the surface with a little flour and press it uses the rolling pin to form a circle  as shown in the above pic. (Don't expand it much now) Then place the aloo ball in the center and gather the dough from all the end by covering the potato ball as in the below pic. You can pinch the extra dough formed at the top or you can press it down as well.
5. Press the dough gently and flatten it a bit using your fingers. Then use the rolling pin to flatten it further to form a circle. Dust the flour in-between if required. Let the parathas be thick and not thin as we do for chappathi.
6. In a tawa, add some ghee  and carefully place the pressed aloo paratha and cook it till you see the golden brown edges. Then brush the top of the paratha with ghee again and flip it to cook the other end. Remove it when it turns golden brown.
Tasty and soft Aloo parathas are ready to be served with curd and pickle. You can also serve it with any gravy if you prefer it.

Points to remember:
  • The preparation of filling depends on your interest, you can also add turmeric powder, cumin powder and pepper powder.
  • It is better not to skip asafoetida since we are making use of potato in this recipe.
  • Adding a little oil while kneading makes the dough softer.
Warm Regards,
Happy's Cook - Divya


  1. Nicely made aloo paratha. Would love to have now. My fav too.

    today's post:

  2. Wow..u have a lovely space here Divya..paratha looks yumm i love aloo paratha very much

  3. Yummy luking parahtas vth tempting n useful step wise cliks.

  4. Thanks for following me . You have a nice blog and I am happy o follow you via GFC , facebook and G+ .
    Have a good day!

  5. love this paratha........Perfect......


  6. Delicious paratha with step by step clicks...
    send your recipe to my
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