About Aloo Paratha:
Aloo paratha is a popular Indian stuffed flatbread made with whole wheat flour and boiled mashed or grated potatoes mixed with spices and herbs. This paratha can be served at breakfast, lunch or dinner with pickle and yogurt.
Benefits of Potato:
- Reduces inflammation.
- Regulates blood pressure.
- Improves brain health.
- Helps in digestion.
- Helps in sleep.
- Good for bone.
- Reduces premenstrual symptoms.
- Good for skin.
- Reduces fine lines and wrinkles.
- Removes dead skin cells.
Benefits of Whole Wheat Flour:
- Good for bones.
- Carbohydrate metabolism.
- Diabetic friendly.
- Good for brain.
- Rich in folic acid.
- Prevents anemia.
- Provides energy.
- Good for skin and eyes.
- 2-3 cups of whole wheat flour (approximately 300-400 gm).
- Salt to taste.
- 1 teaspoon ghee or refined oil.
- Water as required to knead the dough.
- 1 teaspoon ajwain (carom seeds).
- 4-5 medium sized boiled potatoes peeled, mashed or grated.
- Salt to taste.
- Finely chopped green chillies to taste.
- Finely chopped coriander leaves.
- 1/2 teaspoon cumin powder.
- 1/2 teaspoon coriander powder.
- 1/4th teaspoon garam masala.
- 1/2 teaspoon chaat masala or amchur powder (dried mango powder).
- Red chilli powder to taste.
To Pan Fry the Paratha:
- 5-6 tablespoons of refined oil or ghee.
- Take a mixing bowl and add whole wheat flour, oil, salt to taste, and carom seeds and mix all the ingredients nicely.
- Now add water little by little and form a soft and non-sticky dough.
- Now knead the dough for 5-7 minutes or until its soft and pliable.
- Now cover the dough and keep aside for 10 minutes.
- In the meanwhile, we will make the stuffing for paratha.
Stuffing for Aloo Paratha:
- Take a mixing bowl and add mashed or grated potatoes.
- Now add salt to taste, all powdered spices, finely chopped green chillies, and finely chopped coriander leaves.
- Now mix them well and divide the stuffing mixture equally like a small size ball.
Method of Stuffing and Rolling of Aloo Parathas:
- Knead the dough well once again and divide them equally like a medium size ball.
- Now take a dough ball and dip in the wheat flour.
- Now flat it out and roll it to a 3-4-inch roti.
- Now place a potato ball in the middle of the roti and bring the edges up.
- Now press the potato stuffing to the middle and bring the side edges up.
- Now join all the edges ensuring that the potato stuffing is not visible.
- Dip this ball on wheat flour and gently flat it out on your finger so that the stuffing is evenly spread.
- Now put the sealed side down on the rolling board and roll it very gently without putting any pressure. You can make as thin or as thick you like.
Pan Frying Aloo Paratha:
- After you are done with your rolling, take a pan and turn on the flame.
- When pan is hot, dust out the excess wheat flour and gently transfer the paratha to the pan.
- After 1-2 minutes when you will see some bubbles, flip it to other side.
- Press down the paratha with the spatula and you will see paratha puffs up.
- Now apply oil or ghee on both sides and fry the paratha on a low to medium flame until you see brown spots on both sides. Press very gently the side edges so that it cooked nicely.
- Now remove the paratha into a plate and serve this hot with any kind of pickle or yogurt. You can top this paratha with butter.