Indulge in the irresistible flavors of Punjabi Aloo Paratha, a beloved staple of Punjabi cuisine. These savory flatbreads, filled with a delicious spiced potato mixture, are a perfect blend of textures and tastes – the soft, fluffy interior contrasting beautifully with the crisp, slightly browned exterior. Whether enjoyed for breakfast, lunch, or a comforting dinner, Aloo Paratha offers a satisfying and authentic taste of India. Their versatility shines through – equally delightful on their own or paired with yogurt, chutney, or pickle. The aroma alone is enough to transport you to a bustling Punjabi kitchen.
This recipe will guide you through each step, ensuring you achieve perfectly cooked, flavorful Aloo Parathas every time. From preparing the spiced potato filling to mastering the art of rolling and cooking the dough, we'll equip you with the knowledge to recreate this culinary masterpiece in your own kitchen. Let's begin!
Tools Needed
- Mixing bowl
- Rolling pin
- Tawa (flat griddle)
Ingredients
- Whole wheat flour (roti ka flour): 1 cup
- Oil: 1 tablespoon + 2 tablespoons + little bit for rolling
- Salt: 1 teaspoon + 1/2 teaspoon
- Water: 1/2 cup (chilled)
- Boiled potatoes: 1 cup
- Cumin seeds: 1 teaspoon
- Red chili powder: 1/4 teaspoon
- Coriander powder: 2 teaspoons
- Mango powder (amchur): 1 teaspoon
- Garam masala: 1 teaspoon
- Green chilies: Finely chopped
- Butter
Step-by-Step Instructions
Step 1. Prepare the Dough and Potato Filling
- In a bowl, combine whole wheat flour, 1 tablespoon of oil, and 1/2 teaspoon of salt. Gradually add chilled water and mix to form a soft dough. Let it rest for at least 5 minutes.
- Mash the boiled potatoes. Add salt, cumin seeds, red chili powder, coriander powder, mango powder, garam masala, and green chilies. Mix well.
Step 2. Assemble and Shape the Parathas
- Divide the dough into small balls. Roll each ball into a circle.
- Place a spoonful of the potato mixture in the center of each circle. Bring the edges together and seal tightly. Gently roll into a paratha.
Step 3. Cook the Parathas
- Heat a tawa (griddle). Cook the paratha on medium heat, flipping occasionally, until golden brown on both sides.
Step 4. Serve
- Serve hot with butter.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Using chilled water helps make the paratha crispy.
- Adjust the spices according to your taste.
- Don't cook the paratha on high heat, or it will burn before it cooks through.
Nutrition
- Calories: 250-300
- Fat: 12-15g
- Carbs: 35-40g
- Protein: 5-7g
FAQs
1. Can I make the dough ahead of time?
Yes! The dough can be made a few hours in advance and stored in the refrigerator, covered with a damp cloth to prevent it from drying out. This allows the gluten to relax, making it easier to roll.
2. What kind of oil should I use for cooking the parathas?
Ghee (clarified butter) is traditional and gives the best flavor, but you can also use vegetable oil or a combination of ghee and oil.
3. How do I prevent the parathas from sticking to the pan?
Use a little oil or ghee on your pan before cooking each paratha. Ensure your pan is hot enough, but not too hot, to avoid burning.
With a little practice, you'll be mastering the art of Punjabi Aloo Paratha in no time. Enjoy the satisfying aroma and delicious taste of these homemade flatbreads, perfect for any occasion. Now go forth and delight your family and friends with this authentic Punjabi treat!