Aloo Paratha Recipe | How to make aloo paratha | Easy Aloo Paratha

What is Aloo Paratha Recipe?

paratha Recipe is Indian flat bread span made up of whole wheat dough stuffed with a spicy potato stuffing. Aloo paratha is a very famous North Indian recipe but its universal appeal has landed it in south India too and basically, now whole nation is enjoying this delicious aloo paratha flat bread Parathas, as such are difficult to categorize, as they can be served as breakfast or as bread with gravies. The problem is bigger with Aloo parathas. They can be served for breakfast, brunch, and lunch dinner. My husband loves to have aloo parathas with dal fry. I love it with some salad, green chutney, and chhachh, as shown in the picture.

Let’s talk about the ingredients for aloo paratha

Aloo parathas are nice guys. They give us a lot and don’t ask for much. Some basic spices and boiled potatoes and of course perfect paratha dough! The potatoes should also be perfect. As I made a separate post for the dough of paratha I wanted to make a separate post for perfect potatoes. However, that would have been too much so I’d better list the things to be taken care breakfast recipes

How To Make Aloo Paratha

1. Prepare to stuff : In a mixing bowl, add 2 cups boiled and mashed potatoes, salt to taste, 1 tsp red chili powder, 1 tsp garam masala powder, 1 tsp dry mango powder, 1 tsp finely chopped ginger and handful of finely chopped coriander leaves. Mix everything well. Taste the stuffing. Add or less any ingredient as per your taste. Yes I wrote less, you may not reduce any ingredient but if the problem is major add more boiled potatoes and has more parathas.


2. Divide stuffing and dough into portions and shape them into balls : Divide the dough as well as potato mixture into portions. Depending upon the size of parathas you like, divide into 8-12 equal portions. Shape into balls. Flatten the dough balls. Cover with a damp cloth and let them rest for 15-20 minutes.


3. Stuff potato mixture in dough portions and roll : After resting, roll the dough ball slightly. Apply little-clarified butter. (The word “clarified butter” is not giving proper feel; we will use the word “ghee”). Put the stuffing. And seal it. Roll into a paratha of desired thickness.


4. Fry parathas : Put on a hot skillet. Cook on medium flame for 1-2 minutes. Flip. Apply GHEE. (Better now!). Flip and apply ghee on the other side too. Cook on a low to medium flame till both the sides are golden brown.


5. Brush some ghee and crush slightly : Take paratha on a perforated plate and apply little GHEE. Yes again!! Crush the paratha slightly.


6. Bon appétit : Serve it hot with hot masala tea or pack for tiffin with some tomato ketchup.


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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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