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Aloo Paratha is a delicious and popular Indian dish that consists of a flatbread stuffed with spiced mashed potatoes. This hearty and flavorful dish is perfect for breakfast, lunch, or dinner and can be enjoyed with a variety of side dishes such as yogurt, pickle, or chutney. Making Aloo Paratha is relatively easy and can be done in just a few simple steps. In this recipe, we’ll show you how to make soft and fluffy parathas that are stuffed with a spicy and savory potato filling. Get ready to enjoy the flavors of India in your own kitchen with this mouth-watering Aloo Paratha recipe! To prepare the dish, the cook starts by boiling and mashing potatoes with spices such as cumin, coriander, and chili powder. The potato mixture is then stuffed into dough that has been rolled into a flat disc, and the paratha is cooked on a griddle until it is crispy and golden brown. The way it blows when baked is so exciting, and it is due to the steam coming out from the potato filling while baked! It makes you happy like a kid, and it’s amazing.
Masher
Scale
Rolling pin
Brush
Start by boiling your potatoes until they soften. You want to do that before you start working on the dough, so you can fill the paratha with a room temperature mix, otherwise you will destroy the dough.
Once the potatoes are done, mash them until smooth. You want to make sure the potatoes are mashed to a smooth consistency otherwise it will tear the dough once baked.
Chop the cilantro leaves and add them to the mashed potatoes with the spices. Mix well and set aside.
Preparing the dough: in a bowl, mix the flour and salt together.
Add the oil and mix in the flour until you get a sandy consistency.
Add the water, one ⅓ at a time. Mix until water has fully dissolved, then add another ⅓.
Once all the water has incorporated in the dough, and there is no flour remaining in the bowl, keep kneading the dough on a work surface for about 8-10 minutes, until smooth and elastic.
Round the dough into a tight ball, cover with a plastic wrap and let it rest for at least 30 min.
Make balls from the mashed potato mix, the size of a ping pong ball.
Divide the dough into balls, slightly bigger than the potato balls.
With your fingers, flatten each dough ball, making sure the center is thicker than the edges.
Place the potato ball on the flatten dough, and close the dough on it so it’s covered completely and sealed properly. Place on the working surface, the seamed side facing down.
Preheat a pan on medium heat.
Using a rolling pin, open the Aloo Paratha to a thin layer, the size of your pan (use a medium size pan).
Oil the pan gently, and place the aloo paratha directly onto the pan.
Once you see a couple of small bubbles forming on the top of the Aloo Paratha, flip to the other side. Make sure to use a spatula with round edges, otherwise it will tear the dough.
Immediately after flipping the Paratha to the other side, brush the paratha with vegetable oil. That will keep the dough elastic and will allow it to expand to the beautiful pillow we all been waiting for.
Once the Paratha has fully puffed, flip to the other side, brush gently and remove to a plate.
Eat while hot with a quick curry or with sour cream.
YASSS!
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