Punjabi aloo paratha with step by step pictures and a quick recipe video
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.
I always say that for perfect paratha, the dough for paratha is very critical.
Ingredients for aloo paratha
- 6 medium size potatoes, boiled and refrigerated
- 1.5 tsp red chilli powder
- 1.5 tsp roasted dried pomegranate seeds (anardana) powder
- ½ tsp dry mango (amchur) powder
- ½ tsp garam masala powder
- Salt to taste
- Handful of chopped coriander leaves
- Handful of chopped mint leaves
- 1 large onion, chopped
- 2 green chillies
- 1 tsp finely chopped ginger
- Paratha dough using 1.5 cup whole wheat flour
- Clarified butter (ghee) for frying and greasing
How to make Punjabi aloo paratha
1. Roast green chillies
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. Prepare the stuffing
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.
Tip: It is always better to refrigerate the potatoes for a couple of hours before using them.
3. Roll parathas
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. Fry parathas
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. Bon appétit
Enjoy Punjabi aloo paratha with pickle or white butter or green chutney.
- While preparing the dough use may use half whole wheat flour and half all-purpose flour.
Watch Video – Aloo Paratha Recipe | Punjabi Paratha | How to make Aloo Paratha
Dhaba style aloo paratha
I often make aloo paratha, for breakfast or brunch or lunch or dinnner. It is nice to take a break from the regular recipes. So I try different recipes. The punjabi aloo paratha recipe I got from my mom, likewise recently I went to a dhaba and relished aloo paratha there. So I made dhaba style aloo paratha. If you liked punjabi aloo paratha, you will also like dhaba style aloo paratha which is absolutely flavourful.
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