Punjabi Aloo Paratha Recipe

Aloo paratha is a whole wheat flatbread which is stuffed with spicy mashed potatoes. It’s usually enjoyed with butter, yogurt or pickle. This Punjabialoo paratha is Indian stuffed bread where the outer layer is made from whole wheat flour and stuffing is spiced potato mixture.

What makes these whole wheat parathas so appealing is the soft and tasty filling of potatoes flavored with peppy spice powders. Green chilies spike up the flavor of the stuffing, while amchur gives it an enjoyable tinge of tanginess. They also make a good tiffin box snack as they stay soft even after cooling down.

#Serving Suggestion:  Serve these finger sandwich as alone or with a cup of tea /coffee in the evening. It can be packed in kid’s lunch box or make small size pieces for a picnic or small party.

⇒Do give this recipe a try and share your comments below with me.

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PUNJABI ALOO PARATHA RECIPE

Course Breakfast
Cuisine Indian, Punjabi
Keyword aloo paratha
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 parathas
Author Achala

Ingredients

for dough :

  • 2 cups whole wheat flour (atta)
  • Salt to taste or add as required
  • 2 tsp oil
  • 1/2 cup water or as required for kneading
  • 1/4 cup wheat flour/atta to dust

for aloo paratha stuffing :

  • 3 big boiled potato
  • 2 green chilies finely chopped
  • 2 tbsp coriander leaves finely chopped
  • Salt to taste
  • 1/2 tsp red chili powder
  • 1/4 tsp garam masala powder
  • 1/2 tsp dry mango powder or amchur
  • 3 tbsp oil or as required

serving ingredients for aloo paratha :

  • ghee or butter as required
  • coriander-mint chutney or yogurt
  • Mango pickle or lemon pickle

Instructions

kneading dough for aloo paratha :

  • Collect all the required ingredients.
  • In a bowl mix together whole wheat flour (atta), oil and salt.
  • Then add about half of the water.
  • Knead to form a smooth and soft dough.
  • Cover and keep the dough aside and let the dough rest for 20 to 30 minutes.

making stuffing for aloo paratha :

  • Peel the boil potatoes.
  • Mash the potatoes with a potato masher.
  • The potatoes should be mashed very well. Make sure to mash it well, don’t keep big chunks or small pieces of potatoes in it.
  • Now add the chopped green chilies, coriander leaves, garam masala powder, red chili powder, dry mango powder and salt.
  • Mix well making sure all the spices are combined well. Best way to mix is ‘use your hands’.
  • Check the taste and add more salt or red chili powder or dry mango powder as per your taste. Keep the prepared aloo stuffing aside.

rolling and stuffing aloo parathas :

  • After 20 minutes knead the dough again one more time to make it smooth. 
  • Divide it into 6 equal portions. Using your both palm, make the smooth ball and then flatten it out.
  • Also divide the potato stuffing into 6 portions.
  • Now take one flatten dough ball at a time. Dust with some dry flour and roll into 3- 4-inch diameter circle using rolling pin and board.
  • Place the potato stuffing in the center, keeping space from the sides.
  • Take the edge and start pleating as well as bringing the pleats in the center.
  • Join the pleats together. the pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.
  • Pinch it into the center to seal it properly and flatten the pleats from center using your hands very gently.
  • Sprinkle some flour and roll slightly thick or about the same size as that of a chapati or roti.
  • The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.

making aloo paratha :

  • Heat the tawa or griddle on medium heat. Once hot place the rolled paratha on it. The tawa should be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.
  • Cook for few seconds or till you see the base is partly cooked, flip it and cook other side as well.
  • Spread some oil [around 1/4 teaspoon] on the partly cooked part.
  • Flip again and this time this side has to be cooked more than the previous side.
  • Spread some oil on top and also around the edges too. A well made and well roasted paratha will puff up, otherwise it won’t puff but that is fine it will taste great.
  • Flip again once or twice till both the sides of aloo paratha are cooked properly. You should see crisp brown spots on the paratha.
  • You can also press the paratha edges with a spatula or spoon, so that they are cooked well.
  • Repeat the same process for rest of the parathas.
  • Serve the hot aloo parathas with some butter on top of the paratha, along with mango pickle or lemon pickle and green chutney.

Notes

  • Always cut the chilies, coriander leaves very finely.
  • Adjust spice levels to taste.
  • Make the dough while boiled potatoes are cooling, and make stuffing while dough is resting to speed up the process.
  • The aloo should be mashed very well. If there are any big chunks of potato or chili, paratha will break while rolling.
  • If you do not have amchur powder, then you can use anardana powder or lemon juice add as per your taste.
  • You can also add a teaspoon of kasoori methi.
  • To the aloo stuffing, you can also add boiled veggies like bell pepper, cauliflower, broccoli, grated carrot, mashed peas, chopped spinach, methi leaves, beet greens or any other leafy vegetable.
  • To make any stuffed paratha properly, the dough needs to be soft and smooth. If the dough is not smooth then it will give hard time rolling. If the dough is hard (not soft) then it will break while rolling. and stuffing will come out from the edges.
  • Let the stuffing cool completely before you start making the paratha.
  • It is very important to fry it properly. The sides or edges of the paratha stay raw if not cooked properly. To cook the edges well, you need to drizzle some oil or ghee at all the edges around along with applying oil on the surface.
  • I have fried the paratha using oil, but traditional Punjabi household fry the paratha with ghee (clarified butter) or butter.

How to make (Step By Step Directions with Pictures) :

kneading dough for aloo paratha :

1.Collect all the required ingredients.

2. In a bowl mix together whole wheat flour (atta), oil and salt. 

3. Then add about half of the water.

4. Knead to form a smooth and soft dough. 

5. Cover and keep the dough aside and let the dough rest for 20 to 30 minutes.

making stuffing for aloo paratha :

1.Peel the boil potatoes.

2. Mash the potatoes with a potato masher. 

3. The potatoes should be mashed very well. Make sure to mash it well, don’t keep big chunks or small pieces of potatoes in it.

4. Now add the chopped green chilies, coriander leaves, garam masala powder, red chili powder, dry mango powder, and salt.

5. Mix well making sure all the spices are combined well. Best way to mix is ‘use your hands’.

6. Check the taste and add more salt or red chili powder or dry mango powder as per your taste. Keep the prepared aloo stuffing aside.

rolling and stuffing aloo parathas :

1.After 20 minutes knead the dough again one more time to make it smooth.

2. Divide it into 6 equal portions. Using your both palm, make the smooth ball and then flatten it out.

3. Also divide the potato stuffing into 6 portions.

4. Now take one flatten dough ball at a time. Dust with some dry flour and roll into 3- 4-inch diameter circle using rolling pin and board.

5. Place the potato stuffing in the center, keeping space from the sides.

6. Take the edge and start pleating as well as bringing the pleats in the center.

7. Join the pleats together. The pleats have to be joined well, as otherwise there will be gaps while rolling and the filling comes out.

8. Pinch it into the center to seal it properly and flatten the pleats from center using your hands very gently.

9. Sprinkle some flour and roll slightly thick or about the same size as that of a chapati or roti. 

10. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.

making aloo paratha :

1.Heat the tawa or griddle on medium heat. Once hot place the rolled paratha on it. The tawa should be hot and not at a low temperature. Cooking parathas at a low flame will harden them. Parathas ideally are crisp as well as soft.

2. Cook for few seconds or till you see the base is partly cooked, flip it and cook other side as well.

3. Spread some oil [around 1/4 teaspoon] on the partly cooked part. 

4. Flip again and this time this side has to be cooked more than the previous side. (my paratha cooked less from other side).

5. Spread some oil on top and also around the edges too. A well made and well roasted paratha will puff up, otherwise it won’t puff but that is fine it will taste great.

6. Flip again once or twice till both the sides of aloo paratha are cooked properly. You should see crisp brown spots on the paratha.

7. You can also press the paratha edges with a spatula or spoon, so that they are cooked well.

8. Repeat the same process for rest of the parathas.

9. Serve the hot aloo parathas with some butter on top of the paratha, along with mango pickle or lemon pickle and green chutney.

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