Punjabi Style Aloo Paratha Recipe | Aloo Paratha Recipe in English

Want to know the easiest Aloo Paratha Recipe? Here it is! You can easily make Punjabi Style Aloo Paratha with our method.

About Aloo Paratha Recipe

It’s a beloved Indian flatbread that’s not just a meal but an experience. Imagine a soft, unleavened wheat bread, lovingly stuffed with a spiced potato filling.

The magic happens when you take that first bite. Your teeth break through the crispy, slightly charred outer layer, revealing the hot, flavorful mashed potatoes inside. The blend of spices – cumin, turmeric, and a hint of chili – dances on your taste buds, making every mouthful an explosion of flavors.

Whether you enjoy it as a hearty breakfast, a quick lunch, or a fulfilling dinner, Aloo Paratha is more than just food; it’s a tradition, a memory, and a taste of home for many. It’s the embodiment of Indian hospitality and the art of culinary simplicity at its finest.

Aloo Paratha, known as Potato Paratha is the favourite dish of many. Here you will get to know about How to make Aloo Paratha.

Punjabi Style Aloo Paratha Recipe

Aloo Paratha, a beloved dish hailing from the heart of Punjab, is more than just a flatbread. It’s a culinary masterpiece that combines the charm of unleavened bread with a sumptuous filling of spiced mashed potatoes. Let’s delve into the details of what makes this dish special and how to serve it with a true Punjabi touch.

Specialization:

• The Punjabi version often includes a blend of spices, such as cumin seeds, turmeric, garam masala, and green chilies. These spices infuse the potatoes with a burst of aromatic flavors.
• Aloo Parathas are cooked to golden perfection on a hot griddle with ghee or oil, which gives them a delightful crispiness that complements the soft, flavorful filling.

Servings:

Aloo Parathas are a popular choice for breakfast in Punjab and across India. They provide the much-needed energy boost to kickstart your day.

Aloo Parathas can also serve as a hearty lunch or dinner option. Pair them with yogurt, homemade pickles, or a dollop of fresh butter for a satisfying meal.

In Punjabi households, it’s not uncommon to enjoy leftover Aloo Parathas as a teatime snack. Just reheat them on a griddle and savor the flavors.

During festivals and special occasions, Aloo Parathas are often a star attraction. They are made with extra love and care, reflecting the joy of the celebration.

Side Dish for Aloo Paratha:

• Dahi (Yogurt): Aloo Parathas are best enjoyed with a side of plain yogurt or raita. The coolness of yogurt complements the warmth of the paratha.
• Achaar (Pickles): Traditional Indian pickles, like mango pickle or mixed vegetable pickle, add a tangy and spicy dimension to the meal.
• Makhan (Butter): For that indulgent Punjabi touch, top your hot Aloo Parathas with a generous slather of homemade white butter. It’s an absolute treat!
• Chai (Tea): If you’re having Aloo Parathas for breakfast or teatime, a steaming cup of masala chai is the perfect accompaniment.
• Salad: A simple cucumber and onion salad with a sprinkle of chaat masala can provide a refreshing contrast to the flavors.

Punjabi Style Aloo Paratha is not just a dish; it’s a cultural experience. It represents the warmth, hospitality, and flavors of Punjab. Whether you’re savoring it for breakfast, lunch, or dinner, each bite is a journey through the heart of North India, where every meal is a celebration of life and taste.

Aloo Paratha Recipe Ingredients

Here is the list of Ingredients required for Aloo Paratha Recipe:

Preparation Time: Approximately 30 minutes

Cooking Time: About 20 minutes

Total Time: Around 50 minutes

How to make Punjabi Style Aloo Paratha (with pictures)

Here is the easiest way to make Aloo Paratha Recipe. You will get to know about Punjabi Aloo Paratha Recipe.

1. First of all, boil the potatoes until they become tender and fully cooked. This usually takes around 15-20 minutes. Once cooked, let them cool for a bit.

2.Then, peel the boiled potatoes and mash them in a mixing bowl. Ensure that there are no lumps.

3.To the mashed potatoes, add the finely chopped onion (if using), green chilies, cumin seeds, turmeric powder, red chili powder, garam masala, salt, and fresh coriander leaves. Mix everything thoroughly to create the flavorful potato filling.

4.In another mixing bowl, take the whole wheat flour (atta ). Add a pinch of salt and a teaspoon of oil to the bowl. Gradually add water to knead the flour into a soft and smooth dough. Cover it with a damp cloth and let it rest for about 15-20 minutes.

5.Now, divide the dough into equal-sized balls, slightly smaller than a lemon.

6.Take one dough ball and roll it into a small circle, approximately 4-5 inches in diameter, on a floured surface.

7.Place a portion of the potato filling in the center of the rolled-out dough circle.

8.Bring the edges of the dough together to completely cover the potato filling. Pinch off any excess dough if needed and roll it back into a smooth ball.

9.Gently flatten the stuffed ball with your hands and then roll it out into a paratha, ensuring that the filling remains sealed inside. Make sure it’s neither too thin nor too thick.

10.Heat a griddle or a flat pan over medium-high heat. Once it’s hot, place the rolled-out paratha on it.

11.Cook the paratha for approximately 2-3 minutes on one side or until it puffs up slightly and small bubbles appear on the surface.

12.Flip the paratha and drizzle a little ghee or oil on the cooked side, spreading it evenly with a spatula.

13.Then, flip it again and apply ghee or oil on the other side as well. Press down gently with the spatula to ensure even cooking.

14.Continue cooking until both sides turn golden brown and crispy.

15.At last, remove the aloo paratha from the griddle and place it on a plate. Repeat the process for the remaining dough balls and potato filling.

Serve your freshly made aloo parathas hot, along with yogurt, pickle, or your favorite chutney. Enjoy this delightful homemade dish!

Expert Tips for Aloo Paratha Recipe

1. Potato Texture: Ensure that the boiled potatoes are cooked perfectly – they should be soft and mashable. Overcooked or undercooked potatoes can affect the taste and texture of your parathas.
2. Balanced Dough: When preparing the dough, maintain a balance between flour and water. Knead it to a soft and pliable consistency. A well-rested dough will yield softer parathas.
3. Even Thickness: While rolling out the stuffed dough, aim for an even thickness throughout. This ensures that the parathas cook uniformly, with no raw or overcooked spots.
4. Medium-High Heat: Use a medium-high flame when cooking the parathas. Too low heat can make them dry, while too high heat may burn them. A hot griddle is your friend for that perfect golden crust.
5. Ghee or Oil: Applying ghee or oil generously while cooking adds a delightful aroma and flavor to the parathas. Brush it on both sides and press gently to achieve that crispiness.
6. Practice Makes Perfect: Don’t be disheartened if your first paratha doesn’t turn out perfectly round. Practice improves your rolling and flipping skills. Plus, rustic, irregular shapes have their own charm!
7. Serve Hot: Aloo parathas are best enjoyed straight from the griddle. Serve them hot with yogurt or a tangy pickle for a satisfying meal.

Variations of Paratha

Roti, a staple Indian flatbread, comes in various delicious variations. Here are some popular ones:

1. Chapati: This is the most basic and common type of roti. It’s made with whole wheat flour and water, sometimes with a pinch of salt. Chapati is cooked on a griddle and is an essential part of daily meals in many Indian households.
2. Tandoori Roti: Tandoori roti is cooked in a tandoor, a clay oven. It’s made from whole wheat flour and has a slightly smoky flavor due to the high heat of the tandoor. It’s a popular choice in restaurants and pairs well with various Indian curries.
3. Missi Roti: Missi roti is made with a mixture of whole wheat flour and gram flour (besan). It’s seasoned with spices like cumin, coriander, and ajwain seeds. This roti has a unique, earthy taste and is often enjoyed with yogurt or pickles.
4. Makki Ki Roti: Originating from the northern regions of India, makki ki roti is made from maize or corn flour. It has a slightly coarse texture and is typically enjoyed with Sarson da Saag, a mustard greens curry.
5. Jowar Roti: Jowar, or sorghum, is another healthy grain used for making roti. It’s gluten-free and has a nutty flavor. Jowar roti is popular in parts of India like Maharashtra and Karnataka.
6. Bajra Roti: Bajra, or pearl millet, is used to make these rustic and hearty rotis. They are common in North India and are often paired with vegetables or dairy products.
7. Kulcha: Kulcha is a leavened bread, similar to naan, and is made from all-purpose flour. It’s softer and fluffier than regular roti and is typically baked in a tandoor. You can find variations like plain kulcha or stuffed kulcha with fillings like paneer or potatoes.
8. Naan: Naan in very popular among North Indians.

Nutritional Facts

Here’s a nutritional chart for the Aloo Paratha recipe. Please note that these values are approximate and can vary based on the specific ingredients used and portion sizes:

Note: Please keep in mind that these values are approximate and can vary depending on factors such as the size of the paratha, the amount of oil or ghee used for cooking, and variations in ingredient brands.

Aloo Paratha Recipe

Aloo Paratha is a delicious Indian flatbread stuffed with spiced potato filling. It's a comforting and filling dish that's perfect for breakfast, lunch, or dinner. Here's how you can make it at home:

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine Indian

Equipment

• 1 Mixing Bowl
• 1 Rolling Pin (Belan)
• 1 Griddle or Tava
• 1 Spatula
• 1 Knife

Ingredients

  

• 2 cups Whole wheat flour (atta)
• 2 Medium-sized potatoes
• 1 Small onion, finely chopped (optional)
• 2-3 Green chilies (finely chopped)
• 1/2 teaspoon Cumin seeds
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Red chili powder (adjust to taste)
• 1/2 teaspoon Garam masala
• Salt (to taste)
• 2 tablespoons Fresh coriander leaves (chopped)
• Ghee or oil (for cooking)

Instructions

 

Preparing the Potato Filling:

• First of all, boil the potatoes until they become tender and fully cooked. This usually takes around 15-20 minutes. Once cooked, let them cool for a bit.
• Peel the boiled potatoes and mash them in a mixing bowl. Ensure that there are no lumps.
  
• To the mashed potatoes, add the finely chopped onion (if using), green chilies, cumin seeds, turmeric powder, red chili powder, garam masala, salt, and fresh coriander leaves. Mix everything thoroughly to create the flavorful potato filling. Adjust the spiciness according to your preference.
  

Preparing the Paratha Dough:

• In another mixing bowl, take the whole wheat flour. Add a pinch of salt and a teaspoon of oil to the bowl. Gradually add water to knead the flour into a soft and smooth dough. Cover it with a damp cloth and let it rest for about 15-20 minutes.
  

Assembling and Cooking:

• Divide the dough into equal-sized balls, slightly smaller than a lemon.
• Take one dough ball and roll it into a small circle, approximately 4-5 inches in diameter, on a floured surface.
  
• Place a portion of the potato filling in the center of the rolled-out dough circle.
  
• Bring the edges of the dough together to completely cover the potato filling. Pinch off any excess dough if needed and roll it back into a smooth ball.
  
• Gently flatten the stuffed ball with your hands and then roll it out into a paratha, ensuring that the filling remains sealed inside. Make sure it’s neither too thin nor too thick.
  
• Heat a griddle or a flat pan over medium-high heat. Once it’s hot, place the rolled-out paratha on it.
  
• Cook the paratha for approximately 2-3 minutes on one side or until it puffs up slightly and small bubbles appear on the surface.
• Flip the paratha and drizzle a little ghee or oil on the cooked side, spreading it evenly with a spatula.
  
• Flip it again and apply ghee or oil on the other side as well. Press down gently with the spatula to ensure even cooking.
• Continue cooking until both sides turn golden brown and crispy.
• Remove the aloo paratha from the griddle and place it on a plate. Repeat the process for the remaining dough balls and potato filling.
  

Keyword Aloo Paratha

Frequently Asked Questions (FAQs)