Aloo Paratha Recipe | Punjabi Aloo Ka Paratha Recipe | Stuffed Aloo Paratha Recipe

Aloo paratha is a Punjabi delicacy that is popular all over the world. There are a variety of parathas that are made; however, aloo paratha holds the most number of fans. Aloo paratha is prepared by stuffing the aloo masala in the atta dough and cooking it on a tawa.

Aloo paratha is spicy, tangy and buttery. In Delhi and Punjab, when made authentically, the paratha almost has butter dripping out of it. Though modern diets do not approve of this, its true taste and vibrancy comes out only when prepared in the traditional way.

The aloo paratha is a quick and easy-to-make dish at home. Aloo paratha makes for a great breakfast, lunch and dinner recipe. Basically, aloo paratha can be eaten anytime of the day. The aloo paratha is usually accompanied with dahi or curd and a delicious pickle. The combination of the three creates the magic and makes this dish a superstar.

There are many ways in which the aloo paratha can be made. Here is a simple recipe with a video and a detailed step-by-step procedure having images.

ALOO PARATHA VIDEO RECIPE

STEP BY STEP - HOW TO MAKE ALOO PARATHA

1. Add water to a pressure cooker.

2. Add the potato and pressure cook it for up to 2 whistles.

3. Allow the pressure in the cooker to settle.

4. Open the lid and peel the skin off the boiled potato.

5. Add the potato in a large bowl.

6. Mash it well.

7. Add chopped onions and green chilli.

8. Add red chilli powder and 2 teaspoons of salt.

9. Further, add amchur powder and chopped coriander leaves.

10. Add jeera powder.

11. Mix well with your hand and keep it aside.

12. Add one-and-a-half cups of atta in a mixing bowl.

13. Add half a tablespoon of salt.

14. Add a tablespoon of oil.

15. Add ajwain and mix well.

16. Add water little by little and knead it into a medium-soft dough.

17. Take medium-sized portions of the dough. Roll and flatten them slightly in between your palms.

18. Dip the flattened dough in a cup of atta and place it on a rolling base.

19. Roll it into a flat roti using a rolling pin.

20. Add a spoonful of the potato filling in the centre on the roti.

21. Take the edges of the dough and pleat it in a way that the pleats are joined and close the open end.

22. Flatten it slightly and sprinkle some atta on both sides.

23. Carefully, roll it into a flat roti with a rolling pin.

24. Heat a flat pan.

25. Carefully, peel the dough off the rolling base and add it onto the pan.

26. Allow it to cook for a minute and flip it over to cook on the other side.

27. Apply oil evenly on the top and flip it over again.

28. Now, apply oil on the other side and flip it over a few times until both sides are cooked properly.

29. Remove it from the pan and serve hot.