Delicious Aloo Paratha Recipe- Tasty Delight from DesiStreetFoods
Welcome to DesiStreetFoods, where we embark on a flavorful adventure through the bustling streets of India! Today, we're diving into the heartwarming world of Aloo Parantha, a beloved dish that captures the essence of Indian comfort food. Indulge in the ultimate comfort food experience with DesiStreetFoods' exquisite Aloo Paratha recipe. Whether you're craving the authentic flavors of dhaba-style delights or searching for the best Aloo Paratha near you, look no further. Join us on a culinary journey as we delve into the rich history, irresistible taste, and homemade charm of this beloved Indian classic.
Equipment
- 1 x Griddle or Tawa
- 1 x Bowl
- 1 x Pressure Cooker
- 1 x spatula
- Spoons
Ingredients
- 2 cups whole wheat flour
- 2 medium-sized potatoes boiled and mashed
- 1 small onion finely chopped
- 2 green chilies finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves chopped
- Ghee or oil for cooking
Ingredients for Dough
- 2 cups whole wheat flour
- Water as needed
- Ghee or oil for cooking
Instructions
How to make aloo paratha
- Take a pressure cooker and boil potato to 3 to 4 whistles.
- In a mixing bowl, combine the mashed potatoes, chopped onion, green chilies, cumin seeds, red chili powder, turmeric powder, salt, and chopped coriander leaves to make the filling.
- In a separate bowl, prepare the dough by combining whole wheat flour and water. Knead until you have a smooth, elastic dough.
- Divide the dough into equal-sized portions and roll each portion into a ball.
- Take one portion of dough and roll it out into a small circle. Place a generous amount of the potato filling in the center.
- Gather the edges of the dough circle to enclose the filling and pinch it closed at the top.
- Flatten the stuffed dough ball and gently roll it out into a circle, approximately 6-7 inches in diameter.
- Heat a tawa (griddle) over medium heat and place the rolled-out parantha onto the tawa.
- Cook the parantha on one side until small bubbles start to form, then flip it over.
- Spread a teaspoon of ghee or oil over the cooked side of the parantha, then flip it over again and spread another teaspoon of ghee or oil on the other side.
- Cook the parantha until both sides are golden brown and crispy.
- Repeat the process with the remaining dough portions and potato filling.
- Serve hot with your favorite accompaniments.
Video
Notes
Take a proper portion of stuffing so paratha will not tear apart.