Aloo Paratha Recipe -- Aalu ka Paratha Recipe

Aloo Paratha Recipe

If you love aalu ka paratha and want to know aalu ka paratha recipe, don't worry follow the step of aloo  paratha recipe and make a aloo paratha.

Aloo paratha is an Indian street food. Everyone loves Alo paratha. Someone go to shop and buy a aloo paratha. On the other hand someone try to make aalu ka paratha at home. So follow my steps, and I hope you make a healthy and tasty Aloo paratha.

Ingredients of Aloo paratha Recipe

3 to 4 medium potatoes , boiled and mashed
1 to 2 green chilies, chopped finely
1/2 to 1/4 tsp  red chilli powder or mirch, optional
1/4 to 1/2 tsp punjabi garam masala powder or garam masala powder
1/2 to 1 tsp dry mango powder
2 to 3 teaspoons finely chopped coriander leaves, optional
salt as required
oil or ghee, as required for roasting parathas
for paratha dough
2 cups whole wheat flour
½ teaspoon salt or add as required
1 tablespoon oil or ghee (clarified butter)
water as required for kneading

Instructions of Making Aalu ka paratha

Making stuffing

First boil the potatoes and peel them. You can boil or steam the potatoes in a pressure cooker, steamer or electric cooker.
Chop then mash the potatoes with a potato masher.
The potatoes should be mashed very well. There should be no lumps or small pieces in it.
Now add the chopped green chilies, garam masala powder, red chili powder, dry mango powder and salt.
Mix the spice powders and green chilies with the mashed potatoes alright . Check the taste and add more salt or red flavorer or dry mango powder as per your taste.

kneading dough

In another bowl or pan, take whole flour (atta).
Make a well in the center. Add salt, oil and about half the water.
Bring the mixture together and makr into  smooth soft dough.
Cover and keep the dough aside for 20 to half-hour .

Rolling & stuffing aloo paratha (1)

Pinch two small balls from the dough. Flatten them and dust with whole wheat flour.
With a kitchen utensil , roll them into about 4 to five inches diameter rounds . Try making both the rounds of an equivalent size.
On one among the rolled dough circle, place the potato stuffing within the center and keep about 1 inch empty space from the edges .
Gently place the second circle on top.
Press and seal the edges with your fingertips.
Dust some flour on the stuffed paratha and roll into a round of about 7 to eight inches in diameter or about the dimensions of a traditional roti or chapati.

Rolling & stuffing aloo paratha (2)

Pinch a medium ball dough. Roll and flatten it. Dust with some flour and roll it during a circle of about 5 to five .5 inches in diameter.
Place the potato stuffing within the center, keeping about 2 to 2.5 inches space from the edges .
Take the edge and start pleating as well as bringing the pleats in the center.
Join the pleats together. The pleats need to be joined well, as otherwise there'll be gaps while rolling and therefore the filling comes out.
In case you are doing see the filling, then just take alittle piece of dough and canopy the gap. Roll to smoothen out the small piece of dough.
Press the pleats from center.
Sprinkle some flour and roll this version of aloo paratha to about an equivalent size as that of a chapati or roti.

Making aalu ka paratha

On a hot tawa or griddle place the rolled paratha.
The Tava shoud be hot and not at a coffee temperaure. Cooking parathas at a coffee flame will harden them. Parathas ideally are crisp as well as soft.
When the bottom is partly cooked, flip the alu paratha.
Spread some ghee on the partly cooked part.
Flip again and this point this side has got to be cooked quite the previous side. You will see brown spots on the paratha.
Spread some ghee on this side too. A well made and well roasted aloo ka paratha will puff up.
Flip again once or twice till both the edges of aloo paratha are cooked properly. You should see crisp brown spots on the paratha.
You can also Press the paratha edges with a spatula or spoon, in order that they're fried well. As a while , the paratha edges aren't cooked well.
Make all aloo ke parathe this manner and stack them up during a roti basket or casserole.
You can also serve the aloo paratha directly from the tava (skillet) straight within the serving plate. Serve some extra butter on the side, along side mango pickle or lemon pickle or some yogurt.

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