Aloo Paratha Recipe
Aloo paratha or aloo ka paratha is a traditional Indian flatbread stuffed with boiled and spiced potato mixture. This delicious stuffed paratha is a staple in many north Indian homes, highway-side dhabas, and restaurants. Cooking aloo paratha is simple and relatively pocket-friendly. It is also quick, delicious, and filling. That’s why aloo paratha is a popular choice for any meal.
About Aloo Paratha
In Hindi, aloo means potato, and paratha means layered flatbread. So, aloo paratha means a layered flatbread with potatoes. The bread is stuffed with boiled and mashed potatoes seasoned with salt, chili powder, cumin, and other spices. It is usually served with a pat of white butter, yogurt, or a pickle.
Across India, you will see many variations of this simple dish. It can be enjoyed for breakfast, lunch, or dinner. This article will discuss the traditional way of making aloo paratha and the Rotimatic way for modern kitchens. Eating freshly cooked homemade flatbread is always a healthier choice than store-bought or frozen options.
Aloo Paratha Recipes
There are many ways of making a healthy and tasty aloo ka paratha at home. Let’s start with a look at the recipe for making aloo paratha the traditional way.
Here are the ingredients you need:
For Potato Stuffing
- 3 to 4 medium potatoes (boiled and mashed)
- 1 to 2 green chilies (finely chopped) – If you don’t like the heat of chilies or are cooking aloo paratha for small children, you can skip this.
- ½ tsp Kashmiri red chili powder/cayenne pepper/paprika
- ½ tsp garam masala
- ½ tsp raw mango powder (amchur powder)
- 1 tbsp coriander leaves (finely chopped) – also optional
- Salt as per your taste
For Paratha Dough
- 2 cups whole wheat flour
- ½ tsp salt (adjust as per taste)
- 1 tbsp vegetable oil/ghee
- Water for kneading
- Keep some more oil or ghee in a small bowl – to be used for roasting the parathas.
How to Make Aloo Paratha – The Traditional Method
Traditionally, the process of making paratha with potato is divided into four steps.
Make Dough – In a large bowl, take 2 cups of whole wheat flour, make a well in the center of the dough, and add salt, oil, and a few drops of water. Start kneading the dough with your hands; add more water as you knead. Slowly, the dough comes together; knead until you have a smooth and soft dough. Cover the dough and keep it aside for 20-30 minutes.
Make Aloo Stuffing – Boil the potatoes, peel, and mash them in a large bowl. Ensure that the potatoes have no lumps and the stuffing is creamy smooth. Add green chilies, garam masala powder, red chili powder, dry mango powder, and salt. Mix everything well, and check the taste to adjust salt and chili as per your taste.
Roll Aloo Paratha – Take a medium-sized dough ball and roll it out with a slim rolling pin. Dust it with some flour to roll it out without sticking. Place the potato stuffing in the center. Take the edge of the paratha, pleat the dough over the stuffing, encasing the stuffing within the dough. Roll it out once more to flatten the bread. If you see the stuffing peeking out from the dough, take a small amount of dough and cover it. Then, roll it out to make it smooth.
- Roast the Paratha – Place the rolled paratha on a hot tawa, skillet, or girdle and let it toast for 10 to 20 seconds. Then, flip the paratha using a spatula or tongs. Moisten the roasted side with some oil or ghee. Flip again and moisten the other side, too. You will now see small brown spots on the paratha, indicating it roasting well. Cook both sides for 20 to 30 seconds, pressing with your spatula to ensure that the edges of the paratha come in contact with the heat.
How to Make Aloo Paratha with the Rotimatic
The Rotimatic offers the option to make many Indian breads, including chapati, puri, bajra, and jowar roti. The possibilities are endless, and our users have come up with some really creative ways to utilize the Rotimatic. One such example of culinary creativity showcased by our users is how to use it to make aloo paratha. Let’s take a look –
Prepare the Potato Mix – Boil and mash the potatoes. Add the spices, coriander, and green chili. Then, mix the ingredients and shape them into small balls roughly the size of marbles. Keep the potato mix ready in a bowl next to the Rotimatic.
Prepare the Rotimatic – Add all the ingredients, namely flour, water, and oil, to the designated boxes in the Rotimatic.
Select the Settings – Power up your Rotimatic and select the settings. In the menu, choose roti. Remember to set the maximum thickness and roast level. Choose the right brand of flour and click play.
Interrupt the Rotimatic! – Keep an eye on when the Rotimatic prepares the dough ball and open the door to the kneading compartment as soon as the ball is ready. Then, stuff the dough ball with the potato mix and return it as it was. Be careful to keep the size of the dough ball roughly the same as before. You can pinch a small portion of the dough off the ball before adding the stuffing.
- Start the Rotimatic Magic – After you put the dough ball back in place and close the kneading compartment, the Rotimatic works its magic. It flattens the paratha and roasts it. The process can take up to two minutes per paratha.
Rotimatic aloo paratha is prepared without oil or ghee, making it healthier and more digestible. If you wish to add oil or ghee to your paratha, you can toast the paratha on a pan or skillet for a minute before serving.
What to Serve with Aloo Paratha?
Once the aloo parathas are ready, the next question is what to eat with aloo parathas. Here are some delicious side dish options you can serve with aloo paratha to make it a wholesome meal.
- Yogurt – Yoghurt goes well with aloo parathas because it has a cooling effect vis-à-vis the spicy taste of parathas. Get creative with your yogurt and make delicious raitas with cucumbers, mint, or onion.
- Chutneys – Chutneys are a delightful accompaniment to any Indian meal. Serve aloo parathas with various chutneys like mint, coriander, or tamarind. They add a zesty and spicy flavor to the meal that goes well with the taste of potatoes and bread.
- Pickle – Pickles are a popular condiment in India. Aloo parathas taste wonderful with mango, garlic, or lemon pickles. You can pickle at home or buy a jar from the store.
- Lassi is a traditional yogurt drink made with cardamom and sugar. Lassi has a cooling and soothing texture and helps round off the meal. It is made of yogurt and is rich in proteins and calcium.
- Curries – Aloo paratha also goes well with dal makhani and chana masala. Choose a creamy, spicy, tomato-based curry to serve with aloo parathas to elevate the meal. It creates a beautiful combination of flavors while adding several essential nutrients to your meal.
Variations of Aloo Paratha
- Potato Paneer Paratha – Add some grated paneer to the potato mix to add a tang of dairy and some protein to your aloo ka paratha.
- Potato Peas Paratha – Adding some boiled and mashed green peas to the potato mix improves the taste of the aloo paratha and reminds you of samosas.
- Potato Spinach Paratha – Add finely chopped spinach leaves to the aloo mixture. It adds roughage to the meal while improving the look of the paratha.
- Potato Onion Paratha – Finely chopped red onion adds flavor and crunch to your regular aloo paratha.
- Potato Cheese Paratha – Another lovely way of adding dairy-based protein to your aloo paratha is to grate some mozzarella cheese or cheddar cheese into the potato mixture.
- Potato Cauliflower Paratha – Potatoes and cauliflower are best friends. So, why not add them together in a paratha? Grate some cauliflower, add it to the potato mixture, and enjoy!
It is recommended that aloo parathas should be served as soon as prepared. However, if you are busy on a weekday and wish to prep your meals ahead of time, here is how you can do it:
- Refrigeration – Prepare and roast the aloo parathas without oil. To increase the shelf life of parathas, do not add onions. Stack the prepared parathas on top of one another and separate them with butter paper. Once the parathas are cool, wrap the stack in aluminum foil and store it in the refrigerator. The parathas will be good to eat for one week. Whenever you want to eat parathas, put them in a hot pan, add some oil, and enjoy fresh parathas
- Freezer – Prepare and roast the aloo parathas without oil. Stack them as stated above and wrap them in aluminum foil when cooled down. You can also put them in a Ziploc bag. The frozen parathas will last for a month. When you want to eat the parathas, defrost them in the microwave and toast them in a pan with oil. It is best to defrost the parathas thirty to sixty minutes in advance.
Frequently Asked Questions
Can I make aloo parathas healthier?
Adding more vegetables like peas, carrots, or cauliflower to the potato mix can make the aloo parathas healthier. You can also add paneer or grated cheese to add protein to your paratha. Another healthy option is to roast the paratha in a pan with a heart-healthy oil instead of ghee. Do not shallow fry the paratha. Instead, drizzle a few drops of oil on each side while roasting.
Do aloo parathas contain gluten?
All foods made with wheat flour contain gluten. Therefore, aloo parathas also contain gluten. Mix tapioca flour and rice flour if you wish to make a gluten-free version of aloo parathas. You can use a similar potato filling for the gluten-free parathas.
Is aloo paratha made of atta or maida?
Aloo parathas are usually made of atta or whole wheat flour. Using maida can increase the gluten and cholesterol content in the parathas. Sometimes, restaurants mix maida with the aloo paratha dough to make them extra crispy.
Is it good to eat aloo paratha every day?
It is not harmful to eat aloo paratha every day. However, you should ensure that the parathas are made with whole wheat flour, not maida. Also, the aloo parathas should be roasted and not fried. Using a heart-healthy oil instead of ghee is also recommended for making a healthier aloo paratha that you can eat frequently.
How to pack aloo paratha for a lunch box?
Aloo parathas are an excellent option for school lunch boxes. Children enjoy eating aloo parathas; they are nutritious and filling also. Make sure to cool the parathas down before packing them and cut them into triangles before packing them in a lunch box. Children can pick up the triangle pieces of parathas and eat them like finger food.