Today I am sharing the Aloo Paratha Recipe / Punjabi Aloo Paratha with step by step pictures and a short video. It is a very famous recipe from the Punjabi cuisine. The aloo stuffing can be adjusted as per your taste buds. If you are making for the kids lunch box in the morning, you can prepare the aloo stuffing and the chapati dough, the prior night and store it in refrigerator. It makes your work simple in the morning. It tastes yummy with raitha and pickle.
Checkout my youtube video for this recipe
1. Potato should be pressure cooked well for 4 to 5 whistles, till soft. Also mash it without any lumps, else it will be difficult to roll the paratha and the stuffing smudges out.
2. Chop the green chilli, ginger and coriander leaves finely, so it mixes easily with the mashed potato.
3. If giving for kids, green chilli can be skipped. But adjust with chilli powder (1/4 tsp more).
4. Jeera / cumin seeds can be replaced with ajwain / carom seeds.
5. For tanginess, I used amchur powder, it can be replaced with 1 tsp of lemon juice. But the aloo stuffing can be prepared without amchur powder or lemon juice also.
6. For the perfect punjabi version, pomegranate seeds powder (1 tsp) can be used.
7. Other veggies like carrot, beans, peas and even paneer can be added along with potato for mixed veg paratha.
8. For nice flavour, few finely chopped mint leaves can be used for this aloo paratha recipe.
1. Don’t pour all the water at one stretch, just add little by little.
2. Addition of sugar enhances the taste of the paratha and gives nice golden colour.
3. Addition of oil / ghee is a must ,as it gives softness to the dough.
4. Always give resting time to the dough (minimum 20 minutes), so the paratha turns very soft.
1. Roll the paratha for minimum 5 inch (step 19), so it will be easy for pleating.
2. Always roll the paratha without any holes / gaps, else the stuffing comes out.
3. If any gaps / holes are formed, fill it with little dough and roll again.
4. Don’t roll the paratha too thick, as it wont gets cooked inside.
5. Also don’t use too much flour for rolling, as the paratha turns dry.
1. This punjabi aloo paratha recipe should be cooked in medium flame only and ensure it is cooked well inside.
2. Frying the paratha in ghee adds more flavour. But if you are calorie conscious, regular oil can also be used.