Punjabi Aloo Paratha | Aloo Paratha Recipe | How to Make Aloo Paratha

What is Punjabi aloo paratha?

Punjabi aloo paratha is Indian soft bread which is shallow fried. They have the stuffing of potato. Punjabi Aloo Paratha is more hot and tangy. It has a very crispy and crunchy exterior and inside is a very delicious stuffing that is flavoured with roasted dried pomegranate seeds (anardana), some roasted green chillies, dried mango powder and ginger. It has an awesome crunch of onions. I personally like to have punjabi aloo parathas for brunch. But they make a great breakfast or lunch or dinner option too.

Let’s talk about the ingredients for aloo parathas

Punjabi aloo parathas calls for boiled potatoes and quiet some spices. I have used both dried pomegranate seeds powder as well as dry mango powder for the tanginess. I use roasted dried pomegranate seeds powder. For the heat, I have used red chilli powder, garam masala powder and some roasted green chillies. Roasted green chillies give a very nice taste to the parathas. Onions add the required bite and crunch to the paratha.

How To Make Aloo Paratha

1. Roast 2 green chillies on the gas flame. Keep the flame low. Keep rotating so that the green chillies are roasted from all sides.


2. In a mixing bowl, add 6 boiled and mashed potatoes. Into that add the spices i.e. salt to taste, 1.5 tsp red chilli powder, 1.5 tsp roasted dried pomegranate seeds powder, ½ tsp garam masala powder, ½ tsp dry mango powder. Further add handful of chopped coriander leaves, handful of chopped mint leaves, chopped roasted green chillies, 1 tsp finely chopped ginger. Mix everything well. Taste a spoonful (yes keep it to a spoonful… control) to check the seasoning and adjust the same if required.


3. Take a portion of paratha dough. Roll it a little. Apply ghee on it. Put a large ball of stuffing. And roll into a thick paratha.


4. Put the rolled paratha on a hot skillet. Cook on low-medium flame till partly cooked from both the sides. On high flame, apply ghee on both the sides, lots of ghee ;). Cook till golden brown on both the sides. Adjust the flame as and when required. Do not cook on high flame. Once done, crush the paratha slightly and add some more GHEE.


5. Enjoy Punjabi aloo paratha with pickle or white butter or green chutney.


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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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