Imagine biting into a crispy, golden-brown flatbread filled with spiced, creamy mashed potatoes that melt in your mouth - that's the magic of Aloo Paratha! This iconic Indian dish is more than just a recipe; it's a culinary journey that brings the warmth of home-cooked comfort right to your kitchen. Whether you're a seasoned cook or a curious food lover, this recipe will transport you to the bustling streets of India with every delectable bite.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups whole wheat flour
- 2 medium potatoes (boiled and mashed)
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 1/2 tsp garam masala
- Water as needed
Instructions
- Begin by preparing the dough for the Aloo Paratha. In a large mixing bowl, combine 2 cups of whole wheat flour and 1/2 tsp of salt. Mix well.
- Add water gradually to the flour mixture, kneading it into a soft and pliable dough. The amount of water needed may vary, but typically you will need about 3/4 cup. Once the dough is formed, cover it with a damp cloth and let it rest for about 15 minutes.
- While the dough is resting, prepare the filling. Take 2 medium potatoes, boil them until they are soft, and then peel and mash them in a bowl.
- Add 1/2 tsp of cumin seeds and 1/2 tsp of garam masala to the mashed potatoes. Mix well to ensure the spices are evenly distributed. Taste the filling and adjust the salt if necessary.
- After the dough has rested, divide it into equal portions, about the size of a golf ball. Similarly, divide the potato filling into equal portions, matching the number of dough balls.
- Take one dough ball and flatten it slightly with your fingers. Use a rolling pin to roll it out into a small circle, about 4 inches in diameter.
- Place one portion of the potato filling in the center of the rolled-out dough. Carefully bring the edges of the dough together to encase the filling, pinching them to seal completely.
- Once sealed, gently flatten the stuffed dough ball with your fingers. Then, use the rolling pin to roll it out again into a larger circle, about 6-7 inches in diameter. Be gentle to avoid breaking the seal.
- Heat a tawa or non-stick skillet over medium heat. Once hot, place the rolled-out Aloo Paratha on the skillet.
- Cook for about 1-2 minutes until you see bubbles forming on the surface. Flip the paratha and apply a little oil or ghee on the cooked side.
- Cook the other side for another 1-2 minutes, pressing gently with a spatula to ensure even cooking. The paratha should turn golden brown and have crispy edges.
- Repeat the rolling and cooking process for the remaining dough balls and filling.
- Once all the Aloo Parathas are cooked, serve them hot with yogurt, pickle, or any chutney of your choice. Enjoy your delicious homemade Aloo Parathas!
Tips
- Dough Consistency is Key: Ensure your dough is soft and pliable. If it's too dry, add water gradually; if too sticky, dust with a little flour.
- Seal Filling Carefully: When stuffing the paratha, make sure to seal the edges completely to prevent the filling from leaking during cooking.
- Rolling Technique Matters: Roll gently and evenly to maintain a consistent thickness and prevent tearing.
- Temperature Control: Keep your tawa or skillet at medium heat to achieve that perfect golden-brown color without burning.
- Don't Skimp on Fat: A little ghee or oil brushed on the paratha adds incredible flavor and helps create a crispy exterior.
- Resting the Dough: Allow the dough to rest for at least 15 minutes to develop gluten and make rolling easier.
- Serve Immediately: Aloo Parathas are best enjoyed hot, straight off the tawa, with a dollop of yogurt or your favorite chutney.
Nutrition Facts
Calories: 167kcal
Carbohydrates: 36g
Protein: 6g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
