Aloo Paratha Recipe- “Roti stuffed with mashed potatoes and masala’s”
There is an old folklore which says, visuals can be very deceptive. Quite recently, there was a movie released based on this same theme.
The same holds true, in case of Aloo Paratha. Have no qualms over its looks. Whenever, I used to visit the Punjabi dhaba in Cochin, Aloo Paratha was the first thing I used to order. That image of a piece of butter melting over the paratha, used to make my mouth water. True to its appearance, it used to taste really beautiful too.
Then what was so deceptive about this aloo paratha recipe?
The deceptive part in this recipe, is the time taken to make this recipe. If you are beginner, that is to say – you don’t know how to knead a dough, then maybe this dish would look a bit tough for you.
So, how can you get over this toughness?
Here is my suggestion. Make this dish, when you really want to make it. Also during your weekends when you are totally free. There is nothing more motivating than the desire to eat a really tasty recipe. Aloo paratha is one such recipe you should learn to make. I will ensure that there are steps to guide you through.
So, what is special in this aloo paratha recipe?
There are 2 main things you need to do while making this aloo paratha recipe.
• Make a very soft dough. Knead it very well. Ensure that when you dip your fingers into the dough, it goes in real smooth and you feel its softness. You would need to knead the dough with the correct proportion of water and add a few tbsp of oil. Don’t worry I will show you how to make this.
• The next thing you need to do is to make a really good potato filling. The best aloo parathas I had tasted where from dhabas, or from bakeries owned by people who were from the north part of India. Their filling tastes a bit tangy because they would add amchur powder in it. So, keep amchur powder or chat masala in your ingredients list while making the filling.
• There are 2 ways to make the potato filling.
• This aloo paratha recipe is a no onion no garlic recipe. You can also fry and add onions into the mix if you like.
• The preparation time for this recipe can be divided as below.
Now with that said, let us get to our preparation steps. Get ready to make this wonderful aloo paratha recipe.
This list serves 2-3 people
• Wheat Flour – 2 cups
• Oil – 3 tbsp
• Salt – 1 tbsp
• Water – As per consistency required
• Chilly&Ginger Paste – 1 tbsp
• Asafetida – ¼ tbsp
• Oil – 1-2 tbsp
• Turmeric Powder – ½ tbsp
• Red Chilly Powder – ½ tbsp
• Garam Masala/Sabji Masala -1 tbsp
• Amchur Powder/Mango Powder/Lime Juice – ¾ -1 tbsp
• Mashed Potatoes – 3-4 medium sized potatoes
• Chopped Coriander Leaves – 8-10 leaves
1. Take 3-4 medium sized potatoes. Peel them, and cut them into small pieces. Place them in a pressure cooker and cook them for 3-4 cooker whistles or 5-6 min.
"You want your potatoes to be really soft or almost like a paste, which is why I have kept it for 3-4 cooker whistles."
2. Now, add 2 cups of dough in a big mixing bowl or a frying pan. Add 2-3 tbsp of oil and mix it well. Now add 1 tbsp of salt and 1/2 cup of water and knead the dough.
"Add water in small amounts and mix the dough well. As you mix, the dough would stick together and become one big lump."
3. Dip your fingers into the dough. If it doesn’t go smoothly in, and you feel the dough is a bit hard, add small quantities of water and keep kneading the dough until it is soft. Once done, cover the dough with a plate and keep it aside for 10 min. During this time, we can prepare our masalas.
"I couldn’t take all pictures while kneading the dough. So, if you found my instructions a bit hard to follow, here is a link that gives you a nice view of how to knead. "
4. Take out the cooked potatoes and mash them well. Make sure you don’t leave any lumps as you mix them.
5. In a frying pan heat about 1-2 tbsp of oil. Add the 1 tbsp of ginger and chilly paste into the mix and stir it well. Add ¼ tbsp of asafetida into the mix.
"If you have a mixer, you can grind 2-3 green chilies and 1 small slice of ginger to make this paste. I would recommend this paste version, because the taste would become more even in the parathas. If you don’t have a mixer, use any equipment to mash the ingredients together."
6. Add ½ tbsp of red chilly powder, 1 tbsp of sabji/garam masala and 1 tbsp of amchur powder into the mix. Stir it well.
7. Add the mashed potatoes into the mix. Add ½ tbsp of garam masala powder into the mix and stir it well.
8. Garnish the masala with some chopped coriander leaves and mix it well.
9. Pinch 2 small balls from the kneaded dough. Flatten them and dust them with wheat flour. Roll them into small circles on a rolling pin.
10. On one of the flattened rounds, add our potato masala. Cover it with the other flattened round. Seal the edges with your finger tips.
"Here is a wonderful alternative to this method, given in this video. Do check this link out. "
11. Using a rolling pin, roll the rotis gently, to ensure the masala filling gets spread evenly throughout.
12. In a very hot skillet, place this rolled paratha. Fry both sides evenly, by flipping them periodically.
13. Once the parathas are ready, switch off the flame. Enjoy this aloo paratha recipe with yogurt or this simple tomato curry recipe.