Aloo Paratha – आलू पराठा – How To Make Stuffed Aloo Paratha At Home

आलू का पराठा | Aalu Paratha Recipe In Hindi | Aloo Ka Paratha | Perfect Aloo Paratha | Stuffed Potato Paratha | North Indian Breakfast Recipe | Aloo Masala Paratha | Punjabi Breakfast Recipe | Dhaba Style Aloo Paratha | Swaad Anusaar

Aloo Paratha is a popular Indian Breakfast recipe throughout western, northern and central Indian regions. Aloo parathas consist of unleavened dough rolled with a mixture of mashed potato and spices, which is cooked on a hot tawa with butter or ghee.It is usually served with butter or chutney or rayta.

Ingredients:
1 & 1/2 कटोरी गेहूं का आटा / Wheat FLour
1 tbsp तेल / Oil
नमक / Salt
2 आलू उबले हुए / Potatoes ( Boiled)
1/4 tsp गरम मसाला / Garam Masala
1/2 tsp आमचूर पाउडर / Raw Mango Powder
1/4 tsp हल्दी पाउडर / Turmeric Powder
1 tsp अदरक और मिर्च का पेस्ट / Ginger & Chilli Paste
धनिया पत्ता / Coriander leaves
घी / Ghee

Method:
Dough:
– Mix wheat flour, oil and salt in a clean bowl.
– Dig a well in the middle of the flour heap.
– Pour a little water and start kneading the dough.
– Keep adding water as and when needed to get the regular chapati dough consistency.
– Apply a little bit of oil on the kneaded dough to keep it from drying out or getting too hard.
– Keep aside for 15-20 mins.
Filling:
– In a clean bowl, mix the mashed potatoes, ginger chilli paste, garam masala, raw mango powder, turmeric powder, salt and coriander leaves.
– Make equal portions of the filling (around 1 inches round balls) so that you can start making your parantha.
Paratha:
– Take a portion of the dough and roll it into a thick roti.
– Use dry wheat flour while rolling your roti so that it doesn’t stick to the rolling pin or board. (There are two ways of rolling out the parantha, 1. Place the stuffing on the roti and bringing the edges together in the center, seal it completely. Roll out the parantha carefully without letting the stuffing come out. 2. Place the stuffing on the roti and fold it into a semicircle securing the edge of the stuffing. Take a sharp edged steel bowl or a pizza cutter to get rid of the excess dough on the sides. Press the stuffed ball of dough and with the help of some more dry flour lightly roll it out, especially thinning out the edges)
– Heat up your pan and add a little ghee or oil and roast your parantha on both the sides until half cooked.
– Flip it back to cook it completely or until it catches a nice golden brown color.
– Serve hot with your favorite pickle or raita.
Tip:
– Make sure the boiled potatoes have completely cooled down before you mash them.
– This helps in keeping your filling from getting soggy

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Director: Narayan Thakur
Camera: Jay Nayak
Editing: Prateik Jain
Script: Neha Sarkar
Voice Over: Mohita Namjoshi
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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