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Here is my easy aloo paratha recipe—a popular Indian flatbread stuffed with delicious and mildly spiced potatoes. Check out this classic easy recipe, aloo paratha, with step-by-step pictures. This Aloo Paratha is going to be a dish that tickles your taste buds if you are a fan of bread and potatoes. The potato-loaded flatbread is a classic dish that combines two of my favorite starches into a single mouth-watering package. It is often spelled Alu Paratha. This unassuming dish is crisp on the top and delicate on the inside. So let’s get started!

Recipe for simple aloo paratha, a famous Indian flatbread packed with slightly spiced potatoes. Enjoying aloo paratha on black plates with onion wedges and cilantro. I’m obsessed with potatoes and parathas. No doubt, most of you will agree. Now, regarding this famous aloo paratha, or potato-stuffed paratha,.

Yes, there are other parathas, but I always think of the aloo paratha. How about you? Aren’t these aloo parathas the best?

I know there are numerous aloo paratha recipes online, so here’s mine. Nothing special here. I love onion-filled potatoes. To avoid kid complaints, I used finely chopped green chili. That concludes. I switch spice powders every time.

Flexible and customized filling. Actually, onions are optional. As tasty as aloo paratha with onions or without them. Finely chopping onions is key. I’ll get to that. Perfect aloo parathas without tearing/stuffing peeking out are praised online.  Perfect parathas require soft dough and smooth filling.

Don’t worry about it. A slight filling peek here and there won’t affect flavor. Though it’s not looking good, you can master parathas like any other meal with practice. I struggle to make beautiful round parathas, but I try every time. I hope this helps.

Practice is crucial, my friends!

How to prepare the aloo filling.

For cooking in a pan, cover the pan and cook potatoes in water till fork-tender. For this method, it helps to peel the potatoes and chop them into cubes before boiling because they will cook faster than whole potatoes. Using a colander, drain all the water and allow the potatoes to cool.

Prepare the aloo filling.

• • Once the potatoes are cool enough to handle, mash them thoroughly without chunks. Now add the chopped onion, salt, garam masalas, cilantro, and turmeric powder. Mix well. Now divide this into equal parts, or equal to the dough balls.

  Prepare the dough.

  • In a mixing bowl, add the whole wheat flour and salt. First, whisk the flour and salt, and then slowly add water little by little and knead into the soft dough.
  • This time, I used 6 cups of flour, and I used about 2 cups of water; thereafter, I added a little at a time. Then I kneaded the dough.
  • After kneading, let the dough rest for 20 minutes. Make sure you cover the dough.

Stuff and roll the aloo paratha.

• On a dusted surface, take one ball and roll it out into a small circle, 3 to 4 inches in diameter. Do not roll it too thin. Now place the aloo stuffing in the middle and slightly crimp it. It helps for the even rolling. Add the filling according to your dough size. It will be difficult to roll if you overfill. The filling might ooze out.
• Bring all the edges in a pleated/folded fashion towards the centre. Usually, all the recipes call for pinching off the excess dough as we bring the edges to the centre.
• Now, using the rolling pin, evenly roll the paratha into a 6 to 7-inch circle. The paratha dimensions are just to provide a rough idea. Depending on the size of the dough and your preference, roll them. Also, you can roll into triangles or squares as well. Roll it gently, and apply equal pressure when rolling. Shake off the excess flour.
• Similarly, make all the parathas and keep them ready. If you are getting started with parathas, roll all the parathas first. As you become a pro, you can roll and cook simultaneously.

• Cook the parathas

  • Heat a tawa (griddle) or a non-stick pan over medium heat.
  • Place the rolled-out paratha on the heated tawa. Cook it for about a minute, or until you see small air pockets forming on the surface.
  • Flip the paratha and spread a little ghee or oil on the cooked side. Cook for another minute.
  • Flip again and spread ghee or oil on the other side. Press down gently with a spatula and cook until both sides are golden brown and crispy.
• Keep Warm:
  • As each paratha is cooked, transfer it to a plate lined with paper towels to absorb any excess oil. Keep them warm by covering them with a clean kitchen towel or aluminium foil.

Recipe Notes.

• Adjust the salt and spice according to your preference.
• onion is optional. Instead of red chili powder, you can add finely chopped green chilies.
• Do not overfill the stuffing, and press evenly for soft and crisp parathas.
• Make sure you mash the potato thoroughly and also chop the onion finely. If not, the veggies might pop out and break. But don’t fret too much about it. Just make sure you are not rolling it thin.
• Make sure your tawa is hot while cooking the paratha.
• Skip butter for a vegan version. If you are not particular about the vegan version, use ghee while cooking the paratha for added flavor.

Serving aloo parathas.

1. Serve Hot:
   • Serve the hot aloo parathas with a dollop of butter, pickle, or any chutney of your choice.
   • Aloo parathas are best enjoyed immediately while they’re still warm and crispy.
2. Accompaniments:
   • Aloo parathas pair well with a variety of side dishes such as raita (yogurt dip), mint chutney, mango pickle, or even plain yogurt.
   • You can also serve them with a variety of curry dishes.
3. Enjoy:
   • Sit down with your loved ones and savor the deliciousness of freshly made aloo parathas. They make a satisfying meal for breakfast, lunch, or dinner!

FAQS!