Aloo paratha, an Indian bread stuffed with spicy potato, is a hearty meal that can be packed for children’s lunch box. We can serve hot aloo paratha for breakfast or dinner along with pungent garlic-tomato dip (instead of pickle) & refreshing onion raita.
Aloo paratha recipe:
We need to prepare the filling & dough, and then stuff the filling into the dough before rolling into paratha. Lets look into the recipe as below:
Yields : 8 parathas
- Potatoes (small/ medium size) – 5 Nos.
- Onion – 2 Nos. (finely minced)
- Coriander leaves – a handful (finely chopped)
- Cumin seeds (jeera) – 1 tsp
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp
- Salt – 1 tsp
- Any neutral oil – 1 tsp
Cooking Method :
- Steam potatoes or pressure cook them (simmer for 7 min when it reaches high pressure) & keep aside.
- Mince onions finely using food processor & keep aside.
- Heat a pan with oil in medium flame and add cumin seeds.
- When cumins are roasted add minced onions and saute till they become translucent.
- Add turmeric powder & red chilli powder and mix well.
- Add chopped coriander leaves, boiled potatoes and salt.
- Mix all ingredients together in low flame until they gather into a soft dough (approx. 5 min) and remove from heat.
- It is necessary to have both the dough & filling of same consistency so that it is easier to roll out perfectly shaped paratha.
- If the cooked potatoes turn soggy, we may sprinkle little wheat flour to absorb the moisture.
- Nicely roasted cumin seeds make aloo paratha more flavorful; they also aid in digestion and prevent bloating or flatulence after taking potatoes.
We just need to mix flour & salt and add water gradually to knead into a soft dough as per the measurement below (if you are using food processor for kneading, you may have to reduce a tbsp of water) :
- Whole wheat flour – 1 cup
- Water – ½ cup
- Salt – ¼ tsp
First we need to stuff spicy potato fillings into the dough as shown below and roll into a thin paratha. Heat a griddle and cook both the sides in medium flame. Serve hot aloo paratha after applying little ghee (or butter) on both the sides.
Tip: I am comfortable to roll out the dough with equal size of filling, if you want you can try with larger filling.
Garlic-tomato Dip Recipe:
Garlic-tomato dip is the best alternate for the pickle usually served with aloo paratha. It also goes well with roti, puri or any other paratha stuffed with various fillings. Now lets look into the recipe for delicious red chutney.
- Ripe tomatoes – 4 Nos.
- Garlic pods – 10 Nos.
- Red chillies – 10 Nos.
- Salt – ¾ tsp
- Sesame oil (nallennai) – 2 tbsp
- Mustard seeds – ½ tsp
- Curry leaves – 1 sprig
- Grind red chillies & garlic pods into a powder.
- Add roughly chopped tomatoes & salt and grind into a fine paste without adding water.
- Heat a pan with oil and add mustard seeds & curry leaves.
- Add ground tomato mixture and saute in medium flame until oil oozes out.
- Serve with roti, poori, paratha, or any Indian bread.