Classic Aloo Paratha Recipe | Breakfast Recipe
Cuisine: Indian, North IndianAloo Paratha is a beloved North Indian dish made with whole wheat flatbread stuffed with a spiced potato filling. It’s a comforting and hearty meal, often served with yogurt, pickle, or butter. Whether you’re making it for breakfast or a quick dinner, this recipe is simple and satisfying. Let’s get started!
Ingredients
2 cups whole wheat flour
1/4 teaspoon salt
1 tablespoon oil or ghee
1/2 cup water (adjust as needed)
3 medium potatoes, boiled and mashed
1 green chili, finely chopped (optional)
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1/2 teaspoon cumin powder
1 tablespoon fresh coriander leaves, chopped
Salt, to taste
Ghee or butter, for frying
Dry flour, for rolling
Directions
Prepare the Dough
- In a mixing bowl, combine whole wheat flour, salt, and oil.
- Gradually add water and knead into a soft, smooth dough.
- Cover the dough with a damp cloth and let it rest for 20–30 minutes.
Make the Potato Filling
- In a bowl, mix the boiled and mashed potatoes with green chili, red chili powder, turmeric powder, garam masala, cumin powder, coriander leaves, and salt.
- Ensure the mixture is smooth and lump-free. Divide it into equal portions (about the size of a golf ball).
Roll and Stuff the Parathas
- Divide the dough into equal portions and roll each portion into a small ball.
- Roll out one dough ball into a small circle (about 4–5 inches in diameter).
- Place a portion of the potato filling in the center.
- Bring the edges of the dough together to seal the filling, forming a pouch.
- Flatten the pouch gently and roll it out into a larger circle (about 6–8 inches in diameter). Use dry flour to prevent sticking.
Cook the Parathas
- Heat a tawa or skillet over medium heat.
- Place the rolled paratha on the hot tawa and cook for 1–2 minutes until bubbles appear.
- Flip the paratha and spread a little ghee or butter on the cooked side.
- Flip again and spread ghee on the other side. Cook until both sides are golden brown and crisp.
- Repeat with the remaining dough and filling.
Serve Hot
- Serve the aloo parathas hot with yogurt, pickle, or a dollop of butter.
Tips & Variations
- Spice Levels: Adjust the green chili and red chili powder to suit your spice tolerance.
- Add Veggies: Mix grated carrots, peas, or spinach into the potato filling for added nutrition.
- Cheese Twist: Add grated cheese to the potato filling for a cheesy variation.
- Crispier Parathas: Cook on low-medium heat for a crispier texture.
- Make-Ahead Tip: Prepare the dough and filling in advance and refrigerate. Assemble and cook fresh when needed.
Dietary Advice
- Vegetarian-Friendly: Aloo Paratha is a vegetarian dish and can easily be made vegan by using oil instead of ghee.
- Gluten-Free Option: Use gluten-free flour for the dough to make it suitable for gluten-intolerant individuals.
- Kid-Friendly: Mildly spice the filling for a kid-approved version.
- Low-Calorie Option: Use less ghee or butter while cooking to reduce the calorie count.