Aloo Paratha Recipe (Punjabi Style)

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Aloo Paratha is a classic Punjabi breakfast made with whole wheat flatbread stuffed with a spiced, tangy mashed potato filling and roasted with ghee until golden and crisp. Best served with butter, curd, or pickle.

Prep Time: 20 minutes
 Cook Time: 30 minutes
 Total Time: 50 minutes
 Servings: 10 parathas

🥔 Ingredients

For Potato Stuffing

  • 3 to 4 medium potatoes – boiled & mashed

  • 1 to 2 green chilies – finely chopped

  • ¼ to ½ tsp Kashmiri red chili powder / paprika (optional)

  • ¼ to ½ tsp garam masala

  • ½ to 1 tsp dry mango powder (amchur)

  • 1 tbsp finely chopped coriander leaves (optional)

  • Salt to taste

  • Oil or ghee for roasting

For Paratha Dough

  • 2 cups whole wheat flour

  • ½ tsp salt (or as required)

  • 1 tbsp oil or ghee

  • Water as required

For Serving

  • White butter or yogurt

  • Mango pickle or lemon pickle

👩‍🍳 Instructions

1️⃣ Make Potato Stuffing

  1. Boil or steam potatoes. Peel and mash well (no lumps).

  2. Add green chilies, red chili powder, garam masala, amchur, salt, and coriander.

  3. Mix well and adjust seasoning to taste.

2️⃣ Knead Dough

  1. In a bowl, add flour, salt, and oil.

  2. Add water gradually and knead into a soft, smooth dough.

  3. Cover and rest for 20–30 minutes.

3️⃣ Stuffing & Rolling

Method 1 (Sandwich Method)

  1. Make 2 small dough balls and roll into 4–5 inch circles.

  2. Place stuffing on one circle, leaving 1 inch border.

  3. Cover with second circle and seal edges.

  4. Roll gently into 7–8 inch paratha.

Method 2 (Pleated Method)

  1. Roll one medium dough ball into 5–6 inch circle.

  2. Place stuffing in center leaving 2 inches at edge.

  3. Pleat edges and bring to center. Seal well.

  4. Dust with flour and roll gently into paratha size.

4️⃣ Roast Paratha

  1. Heat tawa (griddle) on medium-high heat.

  2. Place rolled paratha on hot tawa.

  3. When half cooked, flip and apply ghee.

  4. Flip again, apply ghee and cook until golden brown spots appear.

  5. Press edges lightly for even cooking.

  6. Repeat for all parathas.

🍽 Serving Suggestions

Serve hot with:

  • White butter

  • Yogurt (curd)

  • Mango or lemon pickle

  • Hot chai or lassi

📝 Notes

  • Adding oil/ghee while kneading keeps parathas soft.

  • You can add: roasted cumin powder, ajwain, mint, coriander powder.

  • For nutrition, mix in mashed peas, carrots, beans, paneer, or cheese.

  • Mash potatoes very well to avoid breaking while rolling.

  • If no amchur, use lemon juice or anardana powder.

  • For vegan version: use oil instead of ghee.

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