Aloo Paratha is one of the most popular Paratha recipe in North India. Aloo paratha recipe is whole wheat paratha stuffed with spiced potato mixture.

Aloo Paratha is one of the most popular Paratha recipe in North India. Aloo paratha recipe is whole wheat paratha stuffed with spiced potato mixture. Stuffing which I made is very simple and easy to prepare. North Indians like to have it any time of the day, for breakfast, lunch or dinner. These Parathas taste best when served hot with Pickle(Aachar), curd, and chutney.

Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Servings: 4


Ingredients:

For the Dough:

• Whole wheat flour - 2 cup
• Ghee (melted) - 2 tbsp
• Salt - to taste

For the Stuffing:

• Potato (peel, boiled & mashed) - 3 medium
• Cumin seeds - 1 tsp
• Mustard seeds - 1 tsp
• Green chillies (chopped) - 2
• Onion (finally chopped) - 1 medium
• Garlic (finally chopped) - 2 cloves
• Ginger (finally chopped) - 1/2 inch
• Ghee - 1 tbsp
• Coriander leaves (chopped) - 2 tbsp
• Dried mango powder (amchur) - 2 tsp
• Salt - to taste

Other Ingredients:

• Whole wheat flour - for rolling
• Ghee- 4 tbsp (for greasing & cooking)

Method:

For the Dough:

1.In a wide bowl combine the whole wheat flour, ghee and salt. Mix it well. Add enough water and knead to make soft and smooth dough.

2. Grease your hand with a tbsp of oil and knead the dough well. Cover with damp cloth. Keep aside for 15 minutes.


For Stuffing:

1. Heat 1 tbsp ghee in a pan. Add cumin seeds and mustard seeds. When it splutter add ginger, garlic and green chillies. Sauté for half a minute.

2. Add onion and sauté on medium heat till translucent.

3. Add potato, salt and dry mango powder, mix it well and cook for two minutes, stirring continuously. Turn off the heat.

4. Add coriander leaves and keep it aside.


For Paratha:

1. Divide the dough into 8 equal parts and make balls out of it.

2. Take one ball and dust with little dry whole wheat flour and flatten it by pressing in the middle. Place a little stuffing in the centre of the circle.

3. Bring together all the sides in the centre and seal tightly so that potato stuffing does not come out.

4. Flatten the ball, sprinkle little dry flour and roll with a rolling pin to approximately six-inch in diameter circle.

5. Heat a tawa (griddle) on medium flame, place paratha on it and cook for 2 minutes. Turn it and grease ghee on it and shallow fry. Turn it and again grease ghee on other side. Cook on low heat till golden brown on both sides. Remove from tawa.

6. Repeat this process with the remaining dough and stuffing to make parathas.


7. Serve it hot with curd, pickle, sauce, cilantro chutney, coconut chutney, peanut chutney or tomato chutney.