Best Recipe for Stuffed Aloo Paratha
|Ingredients for Stuffing-
- Potatoes- 5 medium size
- Onion – 2 medium size
- Green Chilly- 2
- Cumin Seeds/Jeera- 1 teaspoon
- Black Mustard Seeds/Rai- 1 teaspoon
- Turmeric Powder/Haldi- 1/2 teaspoon
- Red Chili Powder/Laal Mirch Powder- 1/2 teaspoon
- Coriander Powder/Dhaniya Powder- 1 teaspoon
- Salt as Required
Ingredients for Paratha Making-
- Whole Wheat Flour- 4 tea cups
- Oil or Ghee- 2 teaspoon
- Salt as required
Prepare the stuffing:
First boil potatoes in a pressure cooker, steamer or electric cooker. Add enough water to covers all the potatoes completely in the cooker. For pressure cooking, cook for three whistles on a medium flame. After the potatoes are boiled, peel and smash it properly. Make sure, there are no lumps or small pieces in it so that the parathas do not break while rolling. You can smash will the help of a potato smasher. Since I didn’t have one, I used a fork for the same. The texture of mashed potatoes should be smooth and light.
After the potatoes are boiled, peel and smash it properly. Make sure, there are no lumps or small pieces in it so that the parathas do not break while rolling.
You can smash with the help of a potato smasher. Since I didn’t have one, I used a fork for the same. The texture of mashed potatoes should be smooth and light.
Now chop onion and green chilli finely.
To make the stuffing, add 2 tablespoon of oil, cumin seeds, mustard seeds, onion, green chilli and fry it until it turns golden brown.
Add turmeric powder, coriander powder, red chilli powder, smashed potatoes, and salt. Mix it well and add cook for 5 mins at low flame
Making Aloo Paratha Dough
In another bowl or pan, take 4 cups of whole wheat flour. Add around ½ teaspoon salt or as required, 1 tablespoon ghee or oil and some water (around ⅓ to ½ cup). Add more water if required while kneading. Knead well and make a soft dough.
Roasting Aloo Paratha
Make a medium ball dough. Roll between your palms and flatten it. Place the potato stuffing in the center as shown in the picture. Join all the side of the flattened dough together and you’ll have a round momo like wrapping. Now dust some flour on the stuffed paratha ball and start rolling the aluu paratha like you do while making chapati with the help of rolling pin. However, in this case the you are supposed to roll softly so that stuffing doesn’t come out.
Roasting Aloo Paratha
Aloo paratha can be either roasted or shallow fried. An iron griddle (tava in hindi) is used to make paratha. Keep the flame medium to high while roasting parathas. In case the heat increases in the tawa (due to the thickness or build of the tawa), then decrease the flame. You can always adjust the flame as different griddle thickness require different flame to heat.
On a hot griddle, place the rolled paratha. The griddle should not be too hot or low temperature. Parathas ideally are soft as well as crispy. Cooking at a low flame will harden the parathas. When the base is partly cooked, flip the paratha.
Spread some oil on the partly cooked part, you can use either oil or ghee. I prefer ghee as parathas tastes yummier when cooked with ghee. Flip again and his time the side having spread with ghee/oil will be at the bottom. Spread some oil on the other side also.
Flip again once or twice until both the sides are cooked properly. You will see crisp brown spots on the paratha. Also, sometimes, the paratha edges are not cooked well. You can press the edges of the paratha with a spoon or spatula to make sure they are fried well.
If you are not worried about calories, add a bit of butter on top of each aloo paratha while serving or in the roti basket while placing them. Serve some extra butter on the side, along with lemon or mango pickle or dal makhani or some fresh yogurt/curd (dahi).
Tips for better taste:
- Add salt in the water for boiling potato, it improves the taste
- Prick the potatoes with the help of a knife before placing them in cooker for boiling. It takes lesser time to cook.
- While kneading the dough, add either oil or ghee. It makes the parathas soft.