How to make aloo pratha

how to

Aloo Paratha is a delicious Indian flatbread stuffed with spiced mashed potatoes. It’s a popular dish and relatively simple to make. Here’s a step-by-step guide to prepare Aloo Paratha:

Ingredients:

For the dough:

• 2 cups whole wheat flour (atta)
• Water, as needed
• Salt, a pinch

For the potato filling (aloo stuffing):

• 3-4 medium-sized potatoes, boiled and mashed
• 1 small onion, finely chopped (optional)
• 2-3 green chilies, finely chopped (adjust to your spice preference)
• 1 teaspoon grated ginger
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to your spice preference)
• 1/4 teaspoon turmeric powder
• 1 tablespoon chopped fresh coriander leaves (cilantro)
• Salt, to taste

For rolling and frying:

• Whole wheat flour, for dusting
• Ghee or oil, for frying

Instructions:

1. Prepare the Dough:
   • In a mixing bowl, add the whole wheat flour and a pinch of salt.
   • Gradually add water and knead the flour to form a smooth and soft dough.
   • Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
2. Prepare the Potato Filling:
   • In a separate bowl, combine the mashed potatoes, chopped onions (if using), green chilies, grated ginger, cumin seeds, garam masala, red chili powder, turmeric powder, chopped coriander leaves, and salt.
   • Mix all the ingredients well until the spices are evenly distributed in the potato mixture.
3. Form the Parathas:
   • Divide the dough into equal-sized balls, about the size of a golf ball.
   • Take one dough ball and dust it with flour to prevent sticking.
   • Roll it out into a small circle, about 4-5 inches in diameter.
   • Place a portion of the potato filling in the center of the circle.
4. Seal the Paratha:
   • Gather the edges of the dough circle and bring them together to enclose the potato filling.
   • Pinch the edges to seal it tightly and ensure the filling doesn’t come out during rolling.
5. Roll it out:
   • Dust the filled dough ball with some more flour.
   • Gently roll it out into a larger circle, around 6-7 inches in diameter. Be careful not to apply too much pressure to avoid the filling from spilling out.
6. Cook the Paratha:
   • Heat a tawa (flat griddle) or a non-stick pan over medium heat.
   • Place the rolled-out paratha on the hot tawa and cook it for about 1-2 minutes until you see bubbles forming on the surface.
7. Flip and Apply Ghee/Oil:
   • Flip the paratha to the other side and cook for another minute.
   • Spread a little ghee or oil on the cooked side using a brush or a spoon.
8. Cook the other side:
   • Flip the paratha again and apply ghee/oil on this side too.
   • Press the edges gently with a spatula to ensure the paratha is cooked evenly.
9. Cook until golden brown:
   • Continue to cook the paratha, flipping sides and applying ghee/oil as needed, until both sides turn golden brown.
10. Serve hot:
    • Once cooked, remove the Aloo Paratha from the pan and place it on a plate.
    • Serve it hot with yogurt (curd), pickle, or any chutney of your choice.

Enjoy your homemade Aloo Paratha! It’s a delightful and satisfying dish, perfect for breakfast, lunch, or dinner.