📝 About This Recipe
Originating from the heart of Punjab, Aloo Paratha is the quintessential North Indian breakfast that promises a warm hug in every bite. This recipe features a soft, whole-wheat exterior that encases a robustly spiced, buttery mashed potato filling, griddled to golden-brown perfection. Whether enjoyed on a rainy morning or as a hearty weekend brunch, its balance of earthy cumin, tangy amchur, and fresh cilantro makes it a timeless masterpiece of Indian home cooking.
🥗 Ingredients
For the Dough
- 2 cups Atta (Whole Wheat Flour) (extra for dusting)
- 3/4 cup Water (adjust as needed for a soft dough)
- 1/2 teaspoon Salt
- 2 teaspoons Oil or Ghee (to incorporate into the dough)
For the Potato Filling
- 4 medium Potatoes (boiled, peeled, and completely cooled)
- 2-3 pieces Green Chilies (finely minced)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 inch Ginger (grated into a fine paste)
- 1 teaspoon Roasted Cumin Powder
- 1 teaspoon Amchur (Dried Mango Powder) (for a signature tang)
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Kashmiri Red Chili Powder
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms)
- 1 teaspoon Salt (or to taste)
For Cooking
- 4-5 tablespoons Ghee or Neutral Oil (for shallow frying on the tawa)
👨🍳 Instructions
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1
In a large mixing bowl, combine the atta and salt. Gradually add water and knead into a soft, smooth, and pliable dough for about 5-7 minutes.
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2
Add 2 teaspoons of oil/ghee to the dough and knead for another minute. Cover with a damp cloth and let it rest for at least 20 minutes; this relaxes the gluten for easier rolling.
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3
While the dough rests, prepare the filling. Mash the boiled potatoes thoroughly using a potato masher or grater to ensure there are no large lumps, which can cause the paratha to tear.
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4
Add the minced green chilies, ginger, cilantro, cumin powder, amchur, garam masala, red chili powder, ajwain, and salt to the mashed potatoes.
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5
Mix the spices and potatoes well using your hands. Taste and adjust salt or amchur if necessary. Divide the filling into 8 equal-sized balls.
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6
Divide the rested dough into 8 equal portions and roll them into smooth balls.
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7
Take one dough ball, dust it with flour, and roll it into a 4-inch diameter circle. Keep the edges slightly thinner than the center.
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8
Place one ball of potato filling in the center of the dough circle. Pleat the edges of the dough and bring them together in the center to seal the filling completely.
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9
Gently press the sealed dough ball with your palm and dust it lightly with flour. Using a rolling pin, roll it out very gently into a 7-8 inch circle. Apply even pressure to prevent the filling from leaking.
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10
Heat a heavy-bottomed griddle or tawa over medium-high heat. Place the rolled paratha on the hot tawa.
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11
Cook for 30-40 seconds until small bubbles appear on the surface, then flip it over.
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12
Apply half a teaspoon of ghee or oil on the flipped side. Flip again and apply ghee to the other side.
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13
Press the edges of the paratha with a spatula to ensure even cooking and crispness. Cook until both sides have golden-brown spots and are slightly crisp.
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14
Remove from the heat and stack in a kitchen towel or insulated container to keep them soft. Repeat for the remaining portions.
💡 Chef's Tips
Always ensure your boiled potatoes are completely cooled before mashing; warm potatoes release moisture and make the filling sticky. Grating the potatoes instead of mashing them ensures a lump-free texture which prevents the paratha from breaking during rolling. If the dough is too stiff, the filling will pop out; aim for a dough consistency that is as soft as the potato filling itself. For an extra layer of flavor, add a pinch of Kasuri Methi (dried fenugreek leaves) to the potato mixture. If you are a beginner, try the 'double disc' method: roll two small circles, place filling on one, cover with the other, and seal the edges.
🍽️ Serving Suggestions
Serve piping hot with a generous dollop of white butter (makhan) melting on top. Pair with a side of thick, chilled plain yogurt or a refreshing Boondi Raita. Accompany with spicy mango pickle (Aam ka Achar) or a tangy lemon pickle. Enjoy with a hot cup of Masala Chai for the authentic Indian breakfast experience. A side of fresh green chutney made with mint and coriander adds a vibrant zing.