Aloo Paratha/Potato Paratha/Aloo Paratha Recipe/How to make Aloo Paratha with step by step photos

Aloo Paratha is a famous and common paratha made in North India. It is very filling and best served with yogurt or pickle. This aloo paratha is my kid’s favourite lunch box item. Potatoes is everyone’s favourite and totally irresistible and when stuffed and made in to parathas they taste heavenly. Meanwhile do check out other interesting and healthy Breakfast Recipes here.

Here’s how to make Aloo Paratha with step by step photos….

Ingredients

For Parathas

Wheat flour/Chapati Atta	2 cups
Salt	As needed
Water	To make the dough
Oil	2 tbsp

For Potato Stuffing

Potatoes/Aloo	4
Green chillies	2-3 finely chopped
Red chilli powder	½ tsp
Turmeric powder	¼ tsp
Cumin powder/Jeeragam Powder	½ tsp
Garam masala powder	¼ tsp
Coriander leaves/Cilantro	3 tsp finely chopped
Lemon juice	A dash
Salt	As needed
Oil	1 tsp

Preparation Time: 10 minutes     

Cooking Time: 50 minutes

Serves: 12 parathas
Author: Priya Anandakumar

Method

Make the dough:

Take the chapatti flour/wheat flour in a big bowl, add salt and mix well.

Add water little by little and make smooth pliable dough.

Add the oil and mix it in the dough really well. Cover it and keep it aside for about 20 to 30 minutes.

Making the Potato Stuffing:

Meanwhile wash and boil the potatoes until really soft[ I pressure cooked the potatoes]. Grate them with a grater or mash them with masher really well.

Heat 1 tsp of oil in a kadai, add green chillies, red chilli powder, turmeric powder, cumin powder, garam masala powder and saute for few minutes and switch off the stove.

Add the coriander leaves, grated potatoes, lemon juice, salt and mix really well.

Delicious potato stuffing is ready.

Making the Parathas:

Divide the dough to equal balls and keep them covered.

Place one ball on the floured surface and roll them to a small circle. Make one small ball of the potato stuffing and place it in the centre.

Bring together all the sides in the centre, seal and twist really well and remove the excess dough.

Now use the rolling pin and roll the parathas very gently by applying the flour.

Heat tawa to cook the parathas, transfer the rolled parathas to the hot tawa and cook with little oil or ghee until both the sides are golden brown.

Repeat with the remaining dough and filling to make more parathas.

Serve these parathas with a small piece of butter, yogurt or any pickle of your choice.

                                         

Other Paratha/Chapathi varieties that might be of your interest....

Aloo Paratha/Potato Paratha
Ajwain/Omam Paratha

Beetroot Poori/Pink Poori

Carrot Chapathi
Dill Leaves Paratha

Missi Roti[Rajasthani Bread]
Methi Paratha/FenugreekLeaves Paratha

Ragi & Wheat flour Chapathi

Tomato Chapathi

Spinach Chapathi/Green Chapathi
Cheese Chapathi
Paruppu Keerai Chapati/Chapathi made with Dhal & Greens

Masala Paratha

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