Aloo paratha is a north Indian breakfast, made with a potato stuffing and generous butter. A super easy recipe with side dish for paratha too.
This Indian potato flatbread is popular among all the parathas. These are very common breakfast in north India.
Thick or thin
For me Aloo paratha means it has to be thin and soft, with the stuffing blended well with the dough.
This is the way I learnt from my friend Sangeeta and I always make this way. You can choose to make thick too.
For all stuffed parathas, despite the thickness, key is to have the dough and stuffing in amount for a balanced taste.
How to make a perfect paratha that does not give tough time while rolling?
Dough should be in the right consistency!
If the dough is very tight and tough, the stuffing will ooze out. So make sure to prepare a soft, pliable and non sticky dough.
For that reason, use luke-warm water for best results (not hot water, very warm only). Adding a drizzle of oil or ghee in dough also helps.
Give 10-15 mins standing time – one, after making dough, two after rolling to balls.
After standing time and before rolling to balls, knead the dough smoothly.
If you have a kneader/ food processor, stand mixer, make use of it.
Stick to same brand of flour, so that you can note salt, water quantity as you make each time, perfect the recipe!
I use either Pillsbury or Ashirwad (not sponsored).
How to cook potato for this?
There are various ways to cook potato. Which ever method you use, just make sure to cook it just right.
Take care not to over cook potatoes as it tends to retain water. This make the stuffing gooey and makes it hard to roll.
Here are some ways to cook potatoes:
1. Microwave – This is my favorite way and always use this method for a moisture free cooked potato.
Just prick the clean potatoes with knife or fork at several places. This is for steam to escape as well as even cooking.
Microwave 1 minute and turn the potato position and repeat again until it is cooked form all sides.
Give standing time for 2-3 minutes. Peel of the skin and use in the recipe. (If too dry to peel, give a quick wash under tap.
Take care not to over cook potato. Each microwave has different wattage and power, so test test test.
2. Boiling – Fill a sauce pot with water, bring to rolling boil. Add salt.
You can add the potato as such with skin and boil until fork tender. Or cut into halves, quarters and boil it until done.
Do not let the potato be in hot water after it is done. Take out immediately and let it cool.
3. Pressure cook – Place with enough water to immerse it in water. Add salt. Pressure cook for 3-4 whistles in medium flame.
Depending upon the size, the cooking time may vary. Here also you can cook whole or cut into quarters.
But make sure to not over cook the potatoes.
4. Instant pot – Peel the skin, cut into quarters or 8. Add enough water to immerse the potato.
Pressure cook in high (Normal) for 4 minutes. Quick release and take out immediately from water to cool down.
Mash and use in the recipes.
My stuffing is very simple as I learnt. It has only coriander, green chilli in it other than salt.
You can always add in your own favorite spices to make it masaledar.
Or even a dash of kala namak or chaat masala, a generous pinch of roasted cumin seeds powder (bhuna jeera).
Make your dough spicy by adding chilli powder, and some garam masala powder. Tipping in some cumin or ajwain (caraway seeds) is also a great idea.
For soft paratha, make sure the dough and stuffing are soft as well. If the dough is not, it may turn chewy.
My trick is to cook firstly without oil or ghee and after it gets cooked, drizzle ghee or oil. This gives perfect puffy soft paratha.
I always cook in high temperature, maxium medium flame, no low flame.
Cooking longer in low flame makes paratha dense, chewy. So cook it fast, in high flame or medium flame if needed later.
Also check out North Indian Thali idea with this.
Aloo Paratha recipe
Ingredients for dough
- 1 cup Wheat flour
- 1 teaspoon Oil optional
- Salt – As needed
- luke warm water as needed
For aloo stuffing
- 3 Potatoes
- 3 tablespoon Coriander leaves
- 4 Green chilies
- ½ teaspoon Ajwain Omam
- Salt – as needed
- Take flour, salt in a mixing bowl firstly. Then drizzle oil and give it a quick mix.
- After that add luke-warm water little by little to get a soft yet non sticky dough. Set aside covered.
- To make the stuffing, cook potato until done and peel off the skin. Do not overcook, as it will retain water and make your rolling difficult.
- I usually Microwave my potato for cooking it perfectly without any moisture. You can choose your own method – Boiling/ pressure cooking.
- Mash well and add finely chopped green chilli, coriander leaves, ajwain and required salt. Mix well.
- Make equal sized balls and keep it ready. I usually roll both stuffing and dough equal sized for balanced taste.
- Make equal sized balls out of the dough and the stuffing.
- Firstly roll the dough into palm size thick disk.
- Keep the stuffing inside. Cover the stuffing with the dough.
- Roll into parathas of desired thickness. Dust generously while rolling.
- Heat tawa and place paratha over it. Cook for a minute in high flame.
- After that, flip and cook furthermore for a minute in medium flame.
- Now drizzle few drops of ghee or oil and cook both sides. This helps puffing, golden spots appearing over paratha.
- Be generous with oil or ghee if you want more golden spots. Press gently with spatula for even browning.
- Repeat to finish and regulate the heat as needed.
- For all stuffed parathas, despite the thickness, key is to have the dough and stuffing in same consistency. If the dough is very tight and tough, the stuffing will ooze out while rolling. And even if the stuffing is gooey or watery, the paratha will become sticky and difficult to roll.
- Roll the stuffing balls in wheat flour if you find it slightly sticky.
- You can add bread crumbs to trouble shoot too much water in stuffing.
- I use all purpose flour/ maida for dusting. This helps preventing excessive residue of flour while rolling and cooking.
1. Take flour, salt in a mixing bowl firstly. Then drizzle oil and give it a quick mix.
2. After that add luke-warm water little by little to get a soft yet non sticky dough. Set aside covered.
3. Keep aside for 10 mins and knead again to smooth it and divide into equal sized balls.
To make the stuffing:
a. Pressure cooker method: (steaming)
Clean potato, cut into two. Pressure cook by adding little water in the pressure cooker, placing potatoes in a vessel without water.
No water needed to add along potato in the vessel. This helps no excess water in cooked potato. (Above, I have given with water method)
b. Boiling – Boil potatoes in open pot with generous water until fork inserted goes inside softly. peel off the skin once warm. Do not overcook, as it will retain water and make your rolling difficult.
c. Microwaving – This gives perfect results, by giving stuffing without any excess moisture. Just wash, prick the potatoes here and there with knife at 2-3 places and microwave in high for 2-3 minutes. Flip once in between. Let it cool once done, then peel off to use.
2. Mash well and add finely chopped green chilli, coriander leaves, ajwain or cumin seeds and required salt.
3. Mix well. Make equal sized balls same as dough.
1. Firstly roll the dough into palm size thick disk. Keep the stuffing inside. Cover the stuffing with the dough.
2. Roll into parathas of desired thickness. Dust generously while rolling.
3. Heat tawa and cook the parathas both sides in medium flame. Drizzle oil or ghee as needed, till golden brown spots appear. If needed, press the parathas gently with the spatula to ensure even cooking.
Smear with butter or ghee both sides if desired. Serve with pickle or Dahi. Want something different? Try the below recipe as side dish.
Big question when most of us make parathas (especially people like me) is what to make as side dish for paratha?
This is very simple to make and it can be the best side dish for aloo parathas.
Also I would recommend this chutney specifically for aloo paratha because, the garlic in this chutney nullifies/neutralizes the gastric properties of aloo, so good for health chutney.
This is a treat for garlic flavor loving people and perfect for all sort of parathas, stuffed and plain.
Try this, you will be amazed! Check out boondi raita recipe
- Tomato – 2 big
- Garlic – 10 flakes
- Red chilli – 1 or
- Red chilli powder – 1 teaspoon
- Salt – as needed
- Sesame oil – ⅛ Cup + 2 tablespoon
Side dish for aloo paratha method:
- Chop the tomatoes roughly, peel and Crush the garlic.
- Grind the tomatoes along with red chilli/ chilli powder in a mixer to a smooth paste without adding water.
- Add garlic to the ground tomato and again run 2-3 times (use Juice/inch option), taking care to not to grind it smooth..Garlic should be visible as little little bits.
- Heat the sesame oil, preferably in a flat broad pan. It should reach smoking hot.
- Pour the ground mixture and stir well. Let it boil only for a minute and by this time the colour would have changed and the oil should have separated.
- Put off the stove and transfer to the serving bowl!
- Don’t substitute sesame oil with any other oil..
- Don’t reduce the oil amount, be generous.
- Sesame oil is only good for your health. It also suppress the garlic flavour’s raw smell and makes it smell balanced .
- Don’t let boil more than a minute. You can find the correct time, when the chutney’s colour changes as it boils.