Aloo ke parathe/ Potato stuffed Pancakes
Aloo Paratha is most loved in the north Indian house holds. Enjoyed with lots of butter and masala tea for breakfast. It has a spicy potato filling with soft outer layering of spiced dough.
This recipe is originally my mothers and as kids and growing years we always enjoyed her aloo parathas and now i make for my family. And its a win anytime!
It’s simple and different from the regular parathas. And over the years it has become the favourite breakfast of my family.
I guarantee you that once you try it, you will definitely make it a part of your weekly breakfast or even pack lunch for your kids.
Aloo means potato and paratha means a soft dough flatbread.
Tips and Tricks to make a perfect paratha:
There are two main elements of this dish. First, the filling which needs to be of a tight consistency Its better to cut one potato in four parts and pressure cook only until 3 whistles and let it cool off and remove the skin and let the water drain for few mins. You can also boil the potatoes until soft and follow the draining of water and cooling off on a strainer for a while or until slightly warm. The dough also needs to kneaded well and it should not be too soft or too hard.
For the filling
Mustard seeds-1/2 tsp
Curry leaves-1 spring
Ginger garlic paste-1/2tsp
Turmeric powder-1/2 tsp
For the dough
Coriander powder -1 tsp
Turmeric powder-1/2 tsp
Fresh coriander leaves- 4 tbs
All purpose flour-2 cups
Oil-2 tsp while kneading
Butter 3 tbs
Oil- as required while cooking the paratha
Salt to taste
First, boil the potatoes in a pressure cooker until 3 whistles or if you’re just boiling in a pot boil for 15mins and until you prick a knife and it goes in easily. Add 1 tsp of salt. Once soft drain it on a strainer and cool it for for 10mins. Take the peel off the skin and mash it slightly and keep it aside.
In another pan add 2 tsp of oil, let it heat, add mustard seeds , curry leaves and let it crackle slightly. Add onions, green chillies, ginger garlic paste , turmeric powder and salt a pinch. Cook until the ginger and garlic paste is cooked well. Add in the boiled potatoes and mix it well. Check for salt and add some more if required. (We added salt while boiling the potatoes)
Now let’s prepare the dough.
First goes in the all purpose flour, salt to taste, turmeric powder, chilli powder, coriander powder, cumin powder and freshly chopped coriander leaves, oil and mix these dry ingredients add lukewarm water little by little to form a semi soft dough. Knead the dough for at-least for 5mins. Make 5 equal balls of the dough.
Now make same size balls of the potato mixture as well. Start rolling the dough very lightly until you can keep the potato ball in middle and pinch out the dough to the middle to cover the potato completely. now dip the dough ball in dry flour and roll out with a rolling slightly with mild pressure on the paratha. Slowly roll it out and cook it on a hot pan with some oil. Take it out on a plate and add some butter on the hot paratha and serve it with pickles or just enjoy it alone! 🙂
You can also DM me on instagram @yummylah_foodstudio if you need one on one assistance or any doubts or query. Do try this recipe and don’t forget to tag me. Happy Cooking guys 🙂
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