Aloo Paratha Recipe | Indian Potato Stuffed Flat Bread | Breakfast Recipes

Aloo Paratha is extremely popular among north Indians. The potato filling is easy and tasty to make. Everyone like potatoes, so this is a perfect breakfast or brunch. We love aloo parathas with curd and pickle.

I don't very often make aloo paratha's at home, but we buy it from a famous bakery in our area. They serve puran poli and aloo paratha's along with other items. But these aloo paratha's are so famous and it tastes best with their Spicy chutney. Aloo Paratha's are itself very spicy here. The guy makes them so fast and I try making these so fast like him and end up with mixed filling with dough. Yep, it needs practice!!!

ALOO PARATHA RECIPE

Recipe Category: Indian | Breakfast 

Preparation Time: 30 minutes Cooking Time: 20 minutes Serves: 9 pieces 

Ingredients:

Wheat Flour - 2 cups

Water - 1 cup (little less than a cup)

Salt - to taste

Oil - 1/2 + 1/2 tbsp

For the potato stuffing:

Potato - 4 medium, boiled and mashed

Red Chilli Powder - 1 tbsp

Dry Mango Powder - 1 tsp

Turmeric Powder - 1 tsp

Salt - to taste

Cumin Seeds - 1 tsp

Oil - 2 tbsp

Method of Preparation:

1. In a bowl, add the wheat flour and salt. Just whisk around to even salt. Add few drops of oil and again just whisk around. Add warm water/ water little by little til you knead a soft dough. Add oil again and work on the dough til soft. The dough should not be sticky and let it rest for 15 minutes. 

2. Pressure cook the potatoes. Smash and keep aside. In a wide pan, heat oil, add cumin seeds and let it splutter. Add smashed potatoes, saute for two minutes. Add turmeric powder, red chilli powder, dry mango powder, salt. Mix it well. 

3. Aloo stuffing is ready. Let it cool til warm and then roll into small balls and keep aside. Roll the chappathi dough into equal big size balls enough to hold aloo balls inside. Keep aside. 

4. Flour the working surface, press or roll the chappathi dough thicker in the centre and thin on the sides. 

5. Now, place the aloo ball in the centre (thicker) and then gather the dough from all sides as shown in the picture. Seal it well and remove off any excess on the top and flip to the other side. Press with the palm or roll to thin paratha's. Dust off the excess flour and cook the paratha in a tawa with oil/ghee. 

Notes:

• Adjust the spice level of filling to suit your taste. This recipe is medium spicy. 
• You can also add grated carrots to the filling.
• Instead of smashing the potatoes, you should actually grate them so the stuffing doesnot pierce through the dough while rolling. But easy to smash them fine. 
• After sealing the dough with the filling, gently flatten with your hand. Dust enough flour, if not it will tend to stick up because of the filling. While transferring to the skillet for cooking, dust off the excess flour.
• Rolling them thin or thick is your preference. 
• Aloo Paratha's are best when served hot and crisp. 

 In Picture: Aloo Paratha served with Curd and Tomato Thokku. 

Linking these to the events:kids delight event page and Srivalli's Kid's Delight post.  "Back to School Lunch Ideas"