The Aloo Paratha is merely a variation or deviation, (whatever way you may want to see it ) of a basic paratha. Here the paratha is stuffed with savory fillings of potatoes and herbs. Stuffed parathas are common in India and the stuffing may vary from vegetables like potatoes, cauliflowers, spinach etc to paneer (Indian cheese) and even minced meat.
My husband and I love Aloo parathas and can have it any time of the day. These are yummy and quite filling. You can also make them without oil and freeze them (placing wax paper in between each paratha). When you are ready to use them, you only have to re-heat the paratha using oil to freshen up the taste.
For The dough:
1 ½ – 2 cup : Whole wheat flour (chapati flour)
1 tbsp : Oil
Salt as per taste
Water (to knead dough) – as required
For the filling:
4 Medium sized : Potatoes, boiled and peeled
2-3 whole : finely chopped Green chillies
1 tbsp : finely chopped Coriander leaves
¼ tsp : Turmeric powder
½ tsp : Chilli powder (optional)
½ tsp : Garam masala powder
Salt as per taste
Making the Filling:
– Boil 4 medium potatoes
– Once tender, remove them from the water and let them cool down; do not pour cold water on hot potatoes- it will make the mixture soggy
– After potatoes are cold enough to handle, peel the skin and mash the potatoes
– Add finely chopped green chillies, finely chopped cilantro, salt, garam masala, chilli powder, and turmeric powder.
– After adding all the mixture, make them into medium sized balls (slightly larger than golf balls)
Making the Dough:
– Mix flour, salt and water together to make soft dough (medium consistency: shouldnt stick on your fingers/shouldnt be dry that you cant form a ball)
– Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable
– Set the dough aside and cover it with a damp cloth. let the dough rest for 5 minutes.
– This is the fun part 🙂 It’s time to stuff and roll out the dough. Before you start, heat you pan up and get your workspace ready. Choose a pan that heats quickly and evently, has a non-stick surface, a wide & flat bottom and low sides. The traditional pan is called a tawa, but a crepe pan, cast -iron skillet works just as well. For your workspace, you will need a bowl full of flour, a flat surface to roll out the dough and a small rolling pin.
– Divide the dough into medium sized balls (slightly smaller than the filling)
– Dip one of the dough balls in the flour to coat it. Flatten it out & Roll out the dough approx. 2-3 inch diameter circles.
– Place the potato balls in the center. Wrap the potato ball with the dough (gathering the edges together). Pinch the edges together to seal and cut out the extra dough from the top. Flip the other side and start with gently pressing it out into a disc.
– Dip the disc in the flour again, coating all sides. Roll out the sidc evenly into a circle, roughly 6 inches in diameter. The dough should be thin enough so you can see the spcies through it. Do not press too hard while rolling, otherwise filling will come out from the paratha.
– Place the paratha on your heated pan. You will see the dough begin to change color (it gets slightly yellow and puffy). If you see scattered brown dots, flip the paratha over. Oil the cooked side of the paratha lightly. Cook the other side until looks like the first and then oil it again. Your paratha should be finished cooking in 1-2 minutes, and should not look raw when its done. Repeat the remaining dough and filling -rolling out parathas.
Now your Aloo Parathas are ready. Serve with Pickle, Plain yogurt, Sour cream, Raita or Chutney. I personally love Curd garlic chutney with my Aloo Parathas. I will post recipe for Curd garlic chutney for you all to try.