Aloo Paratha

Aloo Paratha

 

Aloo paratha without stuffing

 

Hello friends, Today’s recipe is a very famous and traditional recipe of India it is Aloo paratha. Basically, it is a food of Punjab but it is very well adapted by whole India. For breakfast, lunch and dinner any time you can eat these yummy parathas with chutney and butter. Meal with these parathas is considered to be the best during winters. In the evening, Aloo parathas are very good with green chutney and raita. It is a super delicious and mouth-watering main course dish.

 

Although Aloo parathas are very delicious and tasty but preparing paratha is no easy task. It is made of with very tricky and traditional method. Aloo paratha requires the filling of mashed potato with some spices, which is sealed and flattened in wheat flour dough like chapati. During preparation or even if you roughly move the rolling pin, then filling will come out and your paratha gets torn, and it makes you disappointed.

 

But, don’t worry Friends with today’s Aloo paratha recipe made with super easy method and with the same taste and flavour as traditional aloo paratha. Today’s recipe of Aloo parathas is best for beginners. Trust me once you make aloo parathas by using this method, then you will realise that nothing is impossible.

So,

Let’s start making Aloo parathas.

 

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time:  25 minutes
Serving: 10-12 parathas

 

Aloo paratha Recipe Video:

 

 Ingredients for Aloo paratha:

2 cups – 300 grams whole wheat flour
½ kg – Potatoes (Boil and crush into soft pulpy mass)
7-8 nos. – Garlic cloves
1 ½ inch – Ginger chopped
4-5 nos. – Green chillies
1 teaspoon – Cumin seeds (Jeera)
¼ teaspoon – Ajwain (Carom seeds)
1 tablespoon – Red chilli powder
5-6 drops – Lemon juice
½ teaspoon – Amchur powder
1 teaspoon – Garam masala
2-3 tablespoons – Chopped coriander leaves
2- tablespoons – Cooking oil for using in batter
½ cup (75 -100gm) – Oil for greasing parathas (or as per requirement)
1 teaspoon – salt (to taste)

 

 

Ingredients for aloo paratha, Aloo paratha.

 

Boil 2 medium potatoes till it becomes soft, Once cooked, drain the water and let the potatoes cool down.

Note: Do not cool the potatoes under running water, as they will absorb the water and come out too soft.

Once the potatoes are cool enough to handle, peel and mash them.

 

Method for preparing Aloo paratha without stuffing with step by step photos:

 

1 – First, take mashed potatoes in a medium-size bowl, make sure that there are no lumps of potato, then keep aside.

 

2 – Then blend the following ingredients finely – garlic cloves, ginger, green chillies and 1 teaspoon cumin seeds together and make a paste (don’t use water).

 

Blending ginger, garlic and green chillies, Aloo paratha.

 

3 – Now take a large mixing bowl, then mix mashed potatoes, above paste and add Chopped coriander leaves, Red chilli powder, amchur powder, garam masala, carom seeds, 5-6 drops of lemon juice and salt to taste and combine all well.

 

Adding ginger, garlic chilli paste in mashed potatoes, Aloo paratha.

 

Adding chopped coriander and other spices in mashed potato, Aloo paratha recipe.

 

Mixing ingredients together, Aloo paratha recipe.

 

4 – Further, add whole wheat flour to it. Heat 2 tablespoons of oil and add in it, then start kneading the dough by gradually adding water and make dough soft like chapati dough, cover it with a damp cloth and let it rest for 10-12 minutes.

 

Adding wheat flour and oil, Aloo paratha recipe.

 

 

Kneading dough, Aloo paratha recipe.

 

 

Paratha dough in bowl, Aloo paratha recipe.

 

5 – Apply little oil on your palm and make a medium size dough ball about 2-inch diameter in size or as comfortable in any size you want. Then dip that dough ball in dry wheat flour and put it on a rolling board start it flattening with the help of a rolling pin like chapati.

 

Preparing dough balls, Aloo aratha recipe.

 

 

Rolling dough ball, Aloo paratha recipe.

 

Roll it into a round shape of 6-7 inches diameter like roti or chapati. Do not make it too thin.

 

Flattning dough ball, Aloo paratha recipe.

 

6 – Once paratha rolling is done then, heat a pan on medium heat and spread little oil on the pan (you can use butter or ghee also) Place the paratha on a hot pan and let it roast. When small bubbles start appearing on the upper surface, turn the side of the paratha and reduce the heat.

 

Spreading oil on pan, Aloo paratha recipe.

 

 

Applying oil to paratha, Aloo paratha recipe.

 

8 – Apply 1/2 tsp of oil around its edge and allow it to bake for about 30-40 seconds.

Flip it again and apply 1/2 tsp oil around its edge. Press it with a spoon and bake for 30-40 seconds on medium heat. Roast until golden spots appear on both the surface of the paratha. Then remove it from the pan and put it on a plate.

 

Turning paratha side, Aloo paratha recipe.

 

 

Roasting paratha, Aloo paratha recipe.

 

 

Paratha in plate, Aloo paratha recipe.

 

9 – Prepare all remaining parathas in the same manner. If you don’t understand any step, then please watch our Aloo paratha video for guidance.

 

Your yummy Aloo paratha is ready. Enjoy your hot and crispy unique style Aloo paratha or Aloo ka paratha.

 

10 – Serve it hot with butter cube on top, green chutney, pickles, sliced onion and curd.

 

Serving parathas in plate, Aloo paratha recipe.

 

Note:

1 – You can add finely chopped onion to the paratha instead of garlic.

2 – The dough should not be too soft; it should be slightly thick.

3 – You can make aloo paratha using Jowar flour, Ragi flour or Bajra flour if you want a gluten-free paratha option.

4 – Parathas can be kept unrefrigerated for up to two days wrapped in aluminium foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.

 

Aloo Paratha in plate, Aloo paratha recipe.

Aloo paratha without stuffing

Fahamida
Hello friends, Today's recipe is very famous and traditional recipe of India it is Aloo paratha, aloo paratha recipes, parathas recipe, aloo naan, aloo paratha without stuffing, aloo stuffed paratha, aloo paratha calories, how to make aloo paratha without breaking.
Basically, Aloo paratha is a food of Punjab but it is very well adapted by whole India. For breakfast, lunch and dinner any time you can eat these yummy parathas with chutney and butter. Meal with these parathas are considered to be the best during winters. In the evening, Aloo parathas are very good with green chutney and raita. It is super delicious and mouth-watering main course dish.
Prep Time 10 mins
Cook Time 15 mins
Resting time 10 mins
Total Time 25 mins
Course Appetizer, Dinner, Lunch
Cuisine Indian
Servings 5 people
Calories 175 kcal

Ingredients
  

  • 2 cups Whole wheat flour 300 grams
  • ½ kg Potatoes (Boil and crush into soft pulpy mass)
  • 8 nos. Garlic cloves
  • inch Ginger chopped
  • 4-5 nos. Green chillies
  • 1 teaspoon Cumin seeds (Jeera)
  • ¼ teaspoon Ajwain (Carom seeds)
  • 1 tablespoon Red chilli powder
  • 5-6 drops Lemon juice
  • ½ teaspoon Amchur powder
  • 1 teaspoon Garam masala
  • 2-3 tablespoon Chopped coriander leaves
  • 2 tablespoon Cooking oil for dough prepration
  • ½ cup Cooking oil for greasing parathas (or as per requirement)
  • 1 teaspoon Salt as per taste

Instructions
 

  • Boil 2 medium potatoes till it becomes soft, Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water, as they will absorb the water and come out too soft.
    Once the potatoes are cool enough to handle, peel and mash them.
  • Take mashed potatoes in medium size bowl, make sure that there are no lumps of potato, then keep aside.
  • Then blend following ingredients finely - garlic cloves, ginger, green chillies and 1 teaspoon cumin seeds together and make a paste (don't use water).
  • Now take large mixing bowl, then mix mashed potatoes, above paste and add Red chilli powder, amchur powder, carom seeds, 5-6 drops of lemon juice and salt to taste and combine all well.
  • Further, add whole wheat flour in it. Heat 2 tablespoons of oil and add in it, then start kneading dough by gradually adding water and make dough soft like chapati dough, cover it with damp cloth and let it rest for 10-12 minutes.
  • Apply little oil on your palm and make a medium size dough ball about 2-inch diameter in size or as you comfortable in any size you want. Then dip that dough ball in a dry wheat flour and put it on rolling board start it flattening with the help of rolling pin like chapati.
    Roll it into a round shape of 6-7 inches diameter like roti or chapati. Do not make it too thin.
  • Once paratha rolling is done then, heat a pan on medium heat and spread little oil on pan (you can use butter or ghee also) Place the paratha on a hot pan and let it bake. When small bubbles start appearing on the upper surface, turn the side of paratha and reduce the heat.
  • Apply 1/2 tsp of oil around its edge and allow it to bake for about 30-40 seconds.
    Flip it again and apply 1/2 tsp oil around its edge. Press it with a spoon and bake for 30-40 seconds on medium heat. Roast until golden spots appear on both the surface of the paratha. Then remove it from pan and put in a plate.
  • Prepare all remaining parathas in a same manner. If you don’t understand any step, then please watch our Aloo paratha video for guidance.
  • Your yummy Aloo paratha is ready. Enjoy your hot and crispy unique style Aloo paratha or Aloo ka paratha.
  • Serve it hot with butter cube on top, green chutney, pickles, sliced onion and curd.

Notes

 
1 - You can add finely chopped onion to the paratha instead of garlic.
2 - The dough should not be too soft; it should be slightly thick.
3 - You can make aloo paratha using Jowar flour, Ragi flour or Bajra flour, if you want gluten free paratha option.
4 - Parathas can be kept unrefrigerated for up to two days wrapped in aluminium foil or in a container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a pan or oven.
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