Delicious and Easy-to-Make Aloo Paratha Recipe

Imagine waking up to the warm, comforting aroma of freshly cooked Aloo Parathas wafting through the air. The enticing smell draws you into the kitchen, where your senses are captivated by the sight of golden-brown flatbreads resting on a plate. It's a scene that brings back nostalgic memories of lazy Sunday mornings and family gatherings.

The story of Aloo Paratha begins with a long-standing tradition in Indian households. Passed down from generation to generation, the recipe carries with it the secrets of perfecting the art of making this beloved dish. Families gather around the kitchen, with each member contributing their own unique touch, making it a delightful and collaborative experience.

Ingredients

• For the Dough
• 2 cups whole wheat flour
• 1 tsp salt
• 2 tbsp gram flour
• ½ tsp carom seeds (ajwain)
• 1 tbsp ghee
• Water as required 
• 2 tsp oil

For the Filling

• 2 large potatoes, boiled and grated
• 1 inch ginger, grated
• 2-3 green chillies, finely chopped
• 1 tbsp fresh coriander leaves
• Salt to taste
• ½ tsp coriander powder
• 1 tsp chilli powder
• ½ tsp cumin powder
• 1 tsp garam masala
• ½ tsp dried fenugreek leaves
• ¼ tsp dry mango powder
• Ghee for roasting
• Butter cubes for garnish
• Yogurt to serve
• Pickle to serve

To prepare the dough:

1. Combine whole wheat flour, gram flour, and ghee in a bowl. Mix thoroughly until you achieve a crumb-like texture.
2. Gradually add water as needed and knead the mixture until a soft dough forms. Cover the dough with a muslin cloth and let it rest for 20 minutes or until ready to use.
3. Drizzle some oil onto the dough and knead it briefly until the oil is fully absorbed.

To prepare the filling:

Combine boiled potatoes, onion, green chili, fresh coriander, salt, coriander powder, chili powder, cumin powder, garam masala, dried fenugreek leaves, and dry mango powder in a mixing bowl. Mix well to ensure all the ingredients are evenly incorporated.

To assemble the parathas:

• Divide the prepared dough into equal portions and shape them into small lemon-sized balls.
• Roll out each ball into a flat disc using a rolling pin.
• Place a portion of the prepared filling in the center of the disc.
• Gather the edges of the disc and bring them together, forming a pouch-like shape. Pinch off any excess dough and roll it back into a disc.
• Heat a tawa or griddle and place the prepared paratha on it.
• Cook the paratha for about 30 seconds on each side until you see slight browning.
• Flip the paratha and brush it with ghee or clarified butter.
• Flip it again and continue to cook until brown spots appear on both sides.
• Optionally, garnish the paratha with cubes of butter.
• Serve the paratha hot with yogurt and pickle.