{"id":531,"date":"2024-05-29T09:07:10","date_gmt":"2024-05-29T09:07:10","guid":{"rendered":"https:\/\/sitaramdiwanchand.com\/blog\/?p=531"},"modified":"2024-10-11T07:51:41","modified_gmt":"2024-10-11T07:51:41","slug":"aloo-paratha-recipe","status":"publish","type":"post","link":"https:\/\/sitaramdiwanchand.com\/blog\/2024\/05\/29\/aloo-paratha-recipe\/","title":{"rendered":"Aloo Paratha Recipe (Homemade Punjabi Style)"},"content":{"rendered":"\t\t
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Who doesn\u2019t love Aloo Paratha? Just the sight of it makes your mouth watery as you know how tasty and flavourful this paratha is going to be.<\/p>\n

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It is a flatbread that is stuffed with mashed potatoes. People generally have these delicious parathas for breakfast but you can have it any time of the day.<\/p>\n

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It is a very fulfilling and comforting meal because it is crispy from the outside and soft from the inside.<\/p>\n

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You have aloo <\/a><\/b>paratha with curd and if you are making it Punjabi style, then it will be made with a good amount of ghee and butter.<\/p>\n

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You can also make the best homemade Punjabi style aloo paratha with this easy aloo paratha recipe and following it step-by-step.<\/p>\n

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How To Make Aloo Paratha<\/strong><\/h2>\n

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You can make your favourite aloo paratha at home in Punjabi style. But before that, you need to prepare the stuffing and dough to have this hot and delicious paratha. Let\u2019s not wait anymore and start with the recipe.<\/p>\n

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Prepare Aloo Stuffing<\/strong><\/h3>\n

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1) <\/strong>First, in a pressure cooker, boil 4 medium-sized potatoes.<\/p>\n

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2) <\/strong>While the potatoes are getting boiled, crush 1-inch ginger and 2-3 green chillies in a mortar & pestle.<\/p>\n

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3) <\/strong>After boiling the potatoes, let them cool for a while but not too much otherwise you will need more time to peel them.<\/p>\n

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4)<\/strong> Peel the potatoes while they are still slightly warm. With the potato masher, mash the potatoes. Or you can grate it with a grater and then mash it with a fork.<\/p>\n

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5) <\/strong>Mash the potatoes very nicely without leaving any potato chunks or bits. It will save you the frustration you face when rolling the dough and all these chunks come out of it.<\/p>\n

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6) <\/strong>Then, add 1 tablespoon of amchur powder, chopped fresh mint, and chopped coriander. Then add 1 teaspoon of jeera powder, lal mirch powder, anardana powder, and Kasuri methi. Also, add \u00bc teaspoon of ajwain and \u00bc -\u00bd teaspoon of Punjabi garam masala powder.<\/p>\n

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Lastly, add the crushed ginger and green chillies along with the 2 tablespoons of crushed coriander seeds and salt to taste.<\/p>\n

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7) <\/strong>Mix all the ingredients well with a spoon. Check the taste and add spices such as salt, lal mirch powder, etc if required. And then set the aloo stuffing aside.<\/p>\n

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Prepare The Dough<\/strong><\/h3>\n

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8)<\/strong> After that, add \u00bd teaspoon of salt and \u2153 – \u00bd cup of water or as required. But don\u2019t add the water in one go. Add it in portions while you mix and knead the dough.<\/p>\n

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9) <\/strong>Then knead the semi-soft dough and do it for 8-10 minutes until the dough becomes smooth.<\/p>\n

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10)<\/strong> After making the dough, cover it with a damp cloth and let it rest for 30 minutes.<\/p>\n

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Stuff Filling<\/strong><\/h3>\n

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11) <\/strong>Divide the dough into equal dough sizes. You can stuff the aloo filling in two ways.<\/p>\n

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1) Traditional center filling method<\/strong><\/p>\n

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Roll a medium ball of dough between your palms and flatten it. Coat it with dry flour and roll it until a circle of about 5 to 5.5 inches diameter is formed.<\/p>\n

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Then in the center, place the generous spoonful of potato stuffing and leave some empty space on the sides.<\/p>\n

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Bring the edges of the dough together in the form of pleating. Join all the pleats in the center and seal it properly. After joining them together, press the top portion downward and flatten it with gentle hands.<\/p>\n

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Roll this stuffed aloo paratha with a rolling pin and make it about the same size as a roti. Ensure that the edges are not thick. If the filling comes out, use the small piece of dough to cover it.<\/p>\n

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2) The \u201cDouble Disc\u201d method<\/strong><\/p>\n

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Roll two small balls of dough that you have divided, coat them with dry flour, and flatten them.<\/p>\n

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With a rolling pin, roll them into thin circles and keep their size the same about 6-8 inches in diameter.<\/p>\n

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Place the potato stuffing on one circle and leave a small border around the edges. Then gently cover it with another circle while placing it on the top of it.<\/p>\n

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Press and seal the edges with your fingertips so that the stuffing does not come out while rolling. Coat it with dry flour and start rolling the stuffed aloo paratha into a round shape until it is about the size of a normal roti.<\/p>\n

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Roast The Paratha<\/strong><\/h3>\n

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12)<\/strong> Keep the tawa on a medium flame and place the paratha on top of it. Do not keep it on the low flame because then it will not become soft and crispy.<\/p>\n

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13)<\/strong> After cooking one side, flip the paratha with the help of a spatula. Apply some ghee on the partly cooked side and flip again.<\/p>\n

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14)<\/strong> Then again apply the ghee on the other side and flip it again, you will see that your paratha has turned golden brown. The paratha will begin to puff up which will let you know that you have cooked the paratha very well.<\/p>\n

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15)<\/strong> Flip again until both sides are cooked and have turned golden brown. Press the edges of your aloo paratha with a spatula to ensure they are also cooked properly. Now, make all your paratha this way.<\/p>\n

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Serve Your Aloo Paratha<\/strong><\/h3>\n

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Serve this delicious hot, crispy, and soft Punjabi-style aloo paratha with yellow or white butter on the top along with fresh curd, pickles such as mango and lemon, and extra butter on the side.<\/p>\n

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Serving suggestions<\/strong><\/h2>\n

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You can pair the aloo paratha with various things to increase its taste.<\/p>\n

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To balance the spices of the paratha, you can serve it with curd or boondi raita or any kind of raita such as cucumber, bathua, etc.<\/p>\n

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Serve it with flavourful sides that perfectly complement the stuffed aloo paratha such as mango, lemon, and vegetable pickles.<\/p>\n

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Butter or ghee can be used to add an authentic and rich taste.<\/p>\n

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Refreshing elements such as mint, coriander, and tamarind chutney can also be served.<\/p>\n

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The aloo paratha can be served as a tiffin box snack because even after cooling, it stays soft.<\/p>\n

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Flavour Variations<\/strong><\/h2>\n

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You can add medium-sized finely chopped onions if you want. But make sure they are finely chopped otherwise they will pop out when you will roll the paratha.<\/p>\n

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To make the paratha even more delicious, you can add grated paneer or cheese if you want.<\/p>\n

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Expert Tips<\/strong><\/h2>\n

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1) Cooking potatoes:<\/strong> You can boil the potatoes in a pressure cooker or pan and can even steam them. Add water to cover the potatoes and if you can prick them easily with a fork, you will know that the potatoes are cooked properly. If you are boiling them in a pressure cooker, on medium heat cook them for 3 whistles.<\/p>\n

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2) Texture of mashed potatoes: <\/strong>The texture of the mashed potatoes should be light and smooth. It will be even better to grate them first before mashing.<\/p>\n

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3) Any addition of finely chopped ingredients: <\/strong>If you are adding any finely chopped ingredients to the paratha, ensure they are finely chopped so that they don\u2019t come out while rolling.<\/p>\n

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4) Oil or ghee:<\/strong> Apply a generous amount of oil or ghee on the aloo paratha to make them crispy and add flavour. For vegan aloo paratha, use a neutral flavoured oil to cook your paratha.<\/p>\n

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5) Use the appropriate amount of heat:<\/strong> Cook your stuffed aloo paratha on medium to high flame. Your paratha will become dense and will take more time to cook if you will cook it on low flame. But also make sure that the tawa is not too hot. While cooking you can adjust the flame accordingly.<\/p>\n

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Conclusion<\/strong><\/h2>\n

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You can also make amazing and tasty aloo <\/a><\/b>paratha Punjabi style by following the aloo paratha recipe and the expert tips.<\/p>\n

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You can fill the stuffing either in a traditional way or by using the double disc method based on your preference. But in both ways, your paratha will become crispy and soft.<\/p>\n

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You can serve it with various sides such as curd, pickles, chutneys, and butter. All of these will go well with your paratha.<\/p>\n

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You can make it according to your taste by using different flavour variations or following expert tips.<\/p>\n

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Now, you can also prepare the stuffed aloo paratha recipe at home and serve it to your family, friends, and guests along with different servings.<\/p>\n

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Frequently Asked Questions<\/strong><\/h2>\n

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Q1 Can I prepare the dough and filling in advance?<\/strong><\/h3>\n

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Ans<\/strong>. Yes, you can prepare the dough and the filling in advance. You can store the dough and potato filling in an airtight container in the refrigerator. When you make the paratha, take them out and let them come to room temperature before using.<\/p>\n

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Q2 Can I make gluten-free aloo parathas?<\/strong><\/h3>\n

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Ans<\/strong>. You can make gluten-free aloo parathas by using gluten-free flour blends instead of whole wheat flour but the texture will be slightly different.<\/p>\n

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Q3 Why are my parathas not puffing up?<\/strong><\/h3>\n

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Ans<\/strong>. Uneven rolling or insufficient heat leads to your parathas not puffing up. Ensure the dough is rolled evenly and the tawa is hot enough.<\/p>\n

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Who doesn\u2019t love Aloo Paratha? Just the sight of it makes your mouth watery as you know how tasty and flavourful this paratha is going to be. It is a flatbread that…<\/p>\n","protected":false},"author":1,"featured_media":560,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[51,52],"class_list":["post-531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-aloo-paratha-recipe","tag-punjabi-style"],"_links":{"self":[{"href":"https:\/\/sitaramdiwanchand.com\/blog\/wp-json\/wp\/v2\/posts\/531","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sitaramdiwanchand.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sitaramdiwanchand.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sitaramdiwanchand.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sitaramdiwanchand.com\/blog\/wp-json\/wp\/v2\/comments?post=531"}],"version-history":[{"count":5,"href":"https:\/\/sitaramdiwanchand.com\/blog\/wp-json\/wp\/v2\/posts\/531\/revisions"}],"predecessor-version":[{"id":1301,"href":"https:\/\/sitaramdiwanchand.com\/blog\/wp-json\/wp\/v2\/posts\/531\/revisions\/1301"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sitaramdiwanchand.com\/blog\/wp-json\/wp\/v2\/media\/560"}],"wp:attachment":[{"href":"https:\/\/sitaramdiwanchand.com\/blog\/wp-json\/wp\/v2\/media?parent=531"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sitaramdiwanchand.com\/blog\/wp-json\/wp\/v2\/categories?post=531"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sitaramdiwanchand.com\/blog\/wp-json\/wp\/v2\/tags?post=531"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}