Aloo Paratha - Tandoori Aloo Ka Paratha (2 Ways)
Aloo paratha is a popular Indian breakfast flatbread stuffed with spicy potatoes. Learn to make Aloo Paratha and Tandoori Aloo Paratha with a video tutorial.
Recipe Source Link:https://www.mygingergarlickitchen.com/punjabi-aloo-paratha-recipe-aloo-ka-paratha/
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Prep Time = 10 minutes
Cook Time = 25 minutes
Total Time = 35 minutes
Category = Breakfast
Cuisine = Indian
Serves = 8 Parathas
Nutrition Info = 170 calories
Serving Size = 1 paratha
RECIPE INGREDIENTS
» For Aloo Paratha Dough:
- 2 cups whole wheat flour (gehun ka atta)
- 1 teaspoon oil
- 1/4 teaspoon salt
- 3/4 cup water, or water for kneading dough
» For Aloo Paratha:
- Some extra wheat flour for rolling
- Ghee/butter/oil for roasting
» For Potato Filling:
- 4 medium sized potatoes (aloo), peeled & boiled
- 1 teaspoon ginger (adrak), crushed
- 1 tablespoon green coriander leaves (hara dhania), chopped
- 1 medium-sized onion, chopped (pyaaj)
- 1 tablespoon green chili, chopped (hari mirch)
- 1/2 teaspoon carom seeds (ajwain)
- 1 teaspoon coriander seeds (sabut dhaniya)
- 2 teaspoons dried mango powder (amchur)
- 1/2 teaspoon garam masala powder
- 1 teaspoon red chili powder (lal mirch powder)
- Salt to taste
RECIPE INSTRUCTIONS
» Making Potato (Aloo) Filling:
- Add potatoes to a mixing bowl, and mash coarsely.
- Add chopped onions, chopped green chilies, chopped coriander leaves, and all the spices.
- Mix well all the spices with mashed potatoes.
- Divide the potato mixture into 6-8 equal-sized balls.
» Making Aloo Paratha Dough:
- Add wheat flour, oil, salt and mix well.
- Now, add enough water and knead to make a soft smooth dough.
- Apply a little oil to the dough.
- Cover the dough with a muslin cloth and set aside for 30 minutes.
- Divide the dough into 8 equal sized-balls, and keep them aside.
» Making Aloo Paratha:
- Spread some flour on a work surface and roll out one dough ball into a circle of 4? diameter.
- Place stuffing ball in the center of the dough circle.
- Bring together all the sides in the center. Press lightly to seal the edges well.
- Dip the ball in the dry flour.
- Roll out again into a circle of 6? diameter with the help of some flour.
» Roasting Aloo Paratha in a Pan:
- Heat a pan over medium heat.
- Place rolled paratha on the pan, and roast it from both sides.
- Apply a little ghee/oil/butter on both sides. Roast until golden brown from both sides.
- Repeat with the remaining dough and filling to make more parathas.
- Serve Punjabi Aloo Paratha hot with your favorite chutney, pickle, and raita.
» Making Tandoori Aloo Paratha:
- Put rolled aloo paratha on an oven-safe pan, and broil 2 minutes at high heat.
- Apply a little ghee/oil.
- Flip and broil again for 2 mins.
- Apply a little ghee/oil. Repeat with the remaining dough and filling to make more parathas.
- Serve Tandoori Aloo Paratha hot with your favorite chutney, pickle, and raita.
RECIPE NOTES
- No notes for this recipe.
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