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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

• 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

• 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

• 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)

• 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.

• 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 :

1. Smash the boiled potatoes properly.See that no lumps remain in it.
2. If the lumps are remained in the smashed potatoes,then the paratha’s the filling would come out while rolling.
3. 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.