It is really a very healthy option for breakfast….When I have this as a breakfast one or two paratha’s are never enough….Everyone wants it more and more….So it ultimately becomes our brunch….
Like Aloo Paratha’s there are many healthy options for breakfast or brunch…
- BOTTLE GOURD THALIPEETH
- CABBAGE THALIPEETH
- MEDU WADA SAMBHAR
- BATATA WADA SAMBHAR
- IDLI SAMBHAR
ALOO PARATHA RECIPE | STUFFED ALOO PARATHA RECIPE |PUNJABI ALOO PARATHA RECIPE | HOW TO MAKE ALOO PARATHA | आलू पराठा
course : breakfast,brunch
cuisine : punjabi
prep : 20 minutes
cook : 30 minutes
total : 50 minutes
servings : makes 10-11 paratha’s
author : suchita pradeep
INGREDIENTS :
For Filling for Paratha :
- 5-6 boiled potatoes
- 5-6 green chillies
- ½ inch ginger
- 1 tsp turmeric powder
- Chopped coriander leaves
- 7-8 curry leaves ( optional )
- ½ tsp cumin seeds
- Salt to taste
- Oil for cooking
For Dough :
- 3-4 cups wheat flour
- 3-4 tbsp oil/ghee/butter ( as per your choice )
- 1 tsp carom seeds
- 1 tsp roasted cumin powder
- Salt to taste
- Water for kneeding
Oil / Ghee / Butter for roasting Aloo Paratha’s.METHOD :
Making Filling for Paratha :
- First take 5-6 potatoes and keep them for boiling in a pressure cooker for 4-5 whistles or until cooked.
- Once pressured cooked remove the potatoes from the cooker and let them cool down.
- Once cooled peel off the skin from potatoes.
- Mash the potatoes with the help of potato masher.
- Mash the potatoes properly so that no lumps or small pieces of potatos remain in it.
- Keep it aside.
- Next in a mixer grinder add green chillies,ginger,carom seeds,curry leaves,turmeric powder and cumin seeds.
- Grind everything to a fine paste.
- Now in a pan or kadhai add oil for heating.
- Once oil gets heated up add the above made paste.
- Saute the paste properly.
- Add chopped coriander leaves and salt as per your taste.
- Mix everything properly.
- Next add the smashed potatoes to the pan.
- Mix everything properly.
- Let it cook for next 5-7 minutes.
- Your Potato Sabji for the filling is ready.
- Now let the filling sabji get cool down.
- Make equal small sized balls of the sabji and place them in a plate. (makes 10-11 small sized balls)
For Making the Dough :
- In a bowl add the wheat flour.
- Add carom seeds,roasted cumin powder,oil/ghee/butter and salt as per your taste.
- Mix everything nicely.
- Now add water as required to kneed the dough.
- Kneed a semi soft dough.
- Once the dough is kneeded pour some oil all over the dough.
- Then cover this dough with a damp cotton cloth for next 10-15 minutes.
- After 10-15 minutes remove the cloth and again kneed the dough to make it more soft.
- Now make equal small-medium sized balls from this dough.
- And place them in a plate.
Making Of Paratha :
- Place the tava for heating.
- Now take a ball of kneeded dough and press it with the tips of your finger tips into a small puri.
- Place the ball of potato filling in the centre of the pressed puri.
- Seal the dough with the fingers and shape into round shape.
- Press very lightly so that the filling doesn’t comes out.
- Sprinkle some flour and roll the paratha from both the sides as you roll the chapati’s or roti’s.
- Now place this rolled paratha on hot tawa or griddle.
- Cook this paratha on low flame from both sides till it becomes soft and crispier from both sides.
- Add oil or butter or ghee as required to both the sides.
- Press the edges of the paratha’s with thw stapula so that they get cooked properly.
- Cook the paratha’s till they get crispier and softer.
- Remove them in a plate.
- In the same way prepare remaining paratha’s.
- Your Aloo Paratha’s rea ready to eat.
- Serve them hot with some extra butter or ghee on both sides wit curd or tomato sauce or any kind of pickle.
RECIPE NOTE :
- Smash the boiled potatoes properly.See that no lumps remain in it.
- If the lumps are remained in the smashed potatoes,then the paratha’s the filling would come out while rolling.
- Addigg oil or ghee or butter to the dough while kneeding makes the paratha’s softer.
STEP BY STEP METHOD OF PREPARING ALOO PARATHA RECIPE | STUFFED ALOO PARATHA RECIPE |PUNJABI ALOO PARATHA RECIPE | HOW TO MAKE ALOO PARATHA | आलू पराठा
Making Filling for Paratha :
- First take 5-6 potatoes and keep them for boiling in a pressure cooker for 4-5 whistles or until cooked.
- Once pressured cooked remove the potatoes from the cooker and let them cool down.
- Once cooled peel off the skin from potatoes.
- Mash the potatoes with the help of potato masher.
- Mash the potatoes properly so that no lumps or small pieces of potatos remain in it.
- Keep it aside.
- Next in a mixer grinder add green chillies,ginger,carom seeds,curry leaves,turmeric powder and cumin seeds.
- Grind everything to a fine paste.
- Now in a pan or kadhai add oil for heating.
- Once oil gets heated up add the above made paste.
- Saute the paste properly.
- Add chopped coriander leaves and salt as per your taste.
- Mix everything properly.
- Next add the smashed potatoes to the pan.
- Mix everything properly.
- Let it cook for next 5-7 minutes.
- Your Potato Sabji for the filling is ready.
- Now let the filling sabji get cool down.
- Make equal small sized balls of the sabji and place them in a plate.( makes 10-11 small sized balls )
For Making the Dough :
- In a bowl add the wheat flour.
- Add carom seeds,roasted cumin powder,oil/ghee/butter and salt as per your taste.
- Mix everything nicely.
- Now add water as required to kneed the dough.
- Kneed a semi soft dough.
- Then cover this dough with a damp cotton cloth for next 10-15 minutes.
- After 10-15 minutes remove the cloth.
- Oil the dough.
- Again kneed the dough to make it more soft.
- Now make equal small-medium sized balls from this dough.
- And place them in a plate.
Making Of Paratha :
- Place the tava for heating.
- Now take a ball of kneeded dough and press it with the tips of your finger tips into a small puri.
- Place the ball of potato filling in the centre of the pressed puri.
- Seal the dough with the fingers and shape into round shape.
- Press very lightly so that the filling doesn’t comes out.
- Sprinkle some flour and roll the paratha from both the sides as you roll the chapati’s or roti’s.
- Now place this rolled paratha on hot tawa or griddle.
- Cook this paratha on low flame from both sides till it becomes soft and crispier from both sides.
- Add oil or butter or ghee as required to both the sides.
- Press the edges of the paratha’s with thw stapula so that they get cooked properly.
- Cook the paratha’s till they get crispier and softer.
- Remove them in a plate.
- In the same way prepare remaining paratha’s.
- Your Aloo Paratha’s ready to eat.
- Serve them hot with some extra butter or ghee on both sides wit curd or tomato sauce or any kind of pickle.
