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
This Aloo Paratha Recipe / Punjabi Aloo Paratha is a very famous recipe from the punjabi cuisine with step by step pictures and a short video.
- 2 Large Boiled Potato
- 1/8 tsp Turmeric Powder
- 1/2 tsp Chilli Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Amchur Powder
- 1 Green Chilli
- 1/2 tsp Ginger
- 1 tsp Roasted Jeera
- Salt As Required
- 2 tbsp Coriander Leaves
- 1 Cup Wheat Flour / Atta
- Salt As Required
- 1/2 tsp Sugar
- Water As Required
- 2 tsp Oil
- Ghee For making Paratha
Measure and keep all the ingredients ready. Chop green chilli, ginger and coriander leaves very finely. Peel the skin and pressure cook potatoes for 4 to 5 whistles.
Mash the potato very well without any lumps, else it will be difficult to roll the paratha. Then add turmeric powder and chilli powder.
Now add garam masala powder, amchur powder, green chilli and ginger.
Add roasted jeera, salt and coriander leaves.
Mix everything well, till the potato and spice powder blends well and keep aside. Now measure and keep the ingredients ready to make the dough.
To a mixing bowl, add atta and sugar.
Then add required salt. Start adding water little by little and mix the flour with your fingers.
Pour oil and knead the dough for 4 to 5 minutes gently, till soft and pilable. Cover it with a lid or damp wet cloth and set aside for 20 minutes. The dough should not be sticky nor dry.
Knead the dough again and divide into equal sized balls. To a rolling board, place one ball and dust with some flour.
Roll the ball to 5 inch circles, to medium thickness (not thin as it will tear and the stuffing comes out). Then place about 1 tbsp of aloo stuffing in the center.
Now hold one edge and start pleating the dough by bringing the pleats to the center. Join the pleats well, else the stuffing comes out. Press it in the center gently and dust with some more flour. Roll it to medium thickness without any holes or gaps. If by chance any gaps are formed, fill it with little dough and roll over it again.
Heat a tawa, it should be very hot, else the paratha wont get cooked inside. Now place a paratha over the tawa and let it get half cooked. Then drizzle little ghee and flip it to the other side. Press it with the ladle and cook for another 1 minute. Turn to both sides, 2 or 3 times until bubbles appear and the paratha turns golden brown.
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 punjabi 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.