आलु पराठा | Aloo Paratha Recipe | Dhaba Style Punjabi Aloo Paratha | Potato Stuffed Paratha

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Aloo paratha.. The most popular and all time favourite paratha. Aloo paratha is made by stuffing aloo or potato that is spiced up using different spices. This can be a good breakfast recipe or a perfect option for lunch box. Let’s learn to make this yummy aloo paratha.

Ingredients:
For Cover:
• 1 1/2 cups Wheat flour
• Salt to taste
• 3/4 Water
• Oil
For stuffing:
• 2 medium size Potatoes
• 1 small or 1/2 big finely chopped Onion
• Finely chopped Green chillies
• Coriander powder
• 1/4 tsp Red chilli powder
• 1/2 tsp Amchur powder
• Finely chopped Coriander
For Making Paratha:
• Butter

Method:
For Cover:
• Take wheat flour into a dish. Add salt and mix well.
• Add a little water at a time and knead the dough.
• Do not add more water at a time.
• The dough should neither be too thick nor too thin. It should have
medium consistency.
• Add oil and knead for another minute.
• Transfer the dough into a bowl and coat it with a little oil.
• Cover and give it a standing time of about 30-45 minutes.
For Stuffing:
• Take potatoes and boil them. Peel and mash the potatoes.
• Add onion, green chilies, coriander powder, red chili powder,
amchur powder, salt to taste and lots of finely chopped coriander.
• You can add lemon juice instead of amchur powder.
• Mix well. Cover and let it rest it for about 10-15 minutes.
• Stuffing is already.
For Making Paratha:
• Heat up a pan on medium heat.
• Take the dough and knead it for another minute.
• Take a small ball of dough and dip it in dry wheat flour.
• Roll a poli of about 6”. Roll it along the edges and let it be a bit
thick at the center.
• Take stuffing and make round ball of it. Press a little and put it on
poli.
• Bring the edges of poli together as we do for modak.
• Remove the excess dough and keep it aside.
• Sprinkle a little dry flour on both sides of the paratha. Roll the
paratha.
• It should be a little thick. Don’t make it too thick.
• Transfer the paratha on hot pan.
• Roast for about 2-3 minutes until small bubbles begin to appear
on the upper side of paratha.
• Flip over and spread butter and roast from other side for another
2 minutes.
• Flip over and spread butter on this side as well.
• You can use ghee or oil instead of butter.
• Roast until pararha gets nice golden colour form both sides.
• Aloo paratha is already. Serve it with pickle and curd.

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