Step-by step recipe for authentic Punjabi Aloo Paratha with a video tutorial! These parathas (flatbreads) taste great. Make them for breakfast, lunch or dinner!
For the Dough
- 2 cups Whole-Wheat Flour (gehun ka atta)
- 1/3 teaspoon Salt (adjust to taste)
- 1 Tablespoon Vegetable Oil or Ghee
- 1/2 cup Water. for kneading (you may need more or less, depending on the flour)
For the Stuffing
- 4 medium-sized Potatoes
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon minced Ginger
- 1 teaspoon grated Garlic
- 2–4 finely chopped Green Chilies
- 1/2 cup finely chopped Coriander Leaves (Cilantro)
- 1/2 teaspoon Aamchur (Dry Mango Powder)
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Cumin Powder
To Cook the Aloo Paratha
- Whole-wheat flour, for dusting
- Vegetable Oil, as required
- You can flavor the potato stuffing however you desire
For the Dough
- In a mixing bowl, add the flour, salt and oil (or ghee) and mix well.
- Add half of the water first and mix everything together. The dough will start to come together, but still be crumbly. (It is a good idea to taste a tiny portion here to test for salt and adjust, if required)
- Keep adding more water and bringing the dough together.
- Once the dough is formed, knead it well for about 8-10 minutes or until the dough is smooth, soft and shiny.
- Cover with a damp cloth and let it rest for at least 30 minutes
- Tip: it is important for the dough to be soft and smooth. This helps in rolling out even-layered parathas
For the Stuffing
- Cook the potatoes until they are soft. Peel them and add them to a mixing bowl.
- Use a fork or your hands to mash the potatoes finely.
- Add rest of the spices, salt, coriander leaves, ginger-garlic paste and chopped green chili.
- Mix everything together well. Taste and adjust for seasoning, if required.
- Set aside for further use.
Making the Aloo Paratha
- Form equal, medium-sized balls of dough. Keep them covered.
- Take a ball of dough and flatten it slightly (about 4-5 inches diameter). If the dough is sticky or hard to work with, you can use some whole-wheat flour to dust the surface.
- Place 1-2 Tablespoons of the potato stuffing in the center of the flattened dough, leaving at least 2-3 inches space around it.
- Take the edges of the dough and start pleating them to bring them to thecenter (right above the stuffing). Pinch out the excess dough.
- Roll the dough ball gently and place it on the work surface. Flatten it again.
- Using a rolling pin, gently roll it out to an even-layered Paratha. It can be of any thickness you prefer. But usually, a 1/2 inch thickness is good enough.
- Heat a flat pan / griddle / tawa. To the hot tawa, place the rolled-out paratha in the middle.
- Let it cook partially on one side for about 30-45 seconds. Flip the paratha.
- Add some vegetable oil or ghee all over the on the partially cooked part.
- Use a spatula / spoon to press the paratha, to ensure the other side cooks well and gets crispy. Cook for 30-45 seconds on until the side is cooked.
- Flip again. And this time, add some grease (oil or ghee) to the other part pf the paratha. Press again for 20-30 seconds until the other side is cooked too.
- Repeat the same process with the rest of the dough.
To Serve + Store the Paratha
- Serve hot with a dollop of butter (optional)
- Serve them with your favorite pickle, dahi or any chutney or condiment you like. (Some pickle options to consider: Tomato Garlic Pickle, Green Chili Pickle, and Mango Pickle)
- Store them in a casserole or a dish, with a kitchen cloth cover to keep them soft.
- The pan (tawa) should be hot and not at medium or low heat. Cooking the parathas on a medium or low heat will harden them. Cooking them at high temperatures will ensure that the parathas are crispy on the outside and soft on the inside.
- You can use as much grease (vegetable oil or ghee) as you want to cook the parathas! You can make a low-fat version by adding only a teaspoon of the grease per paratha or you can even deep fry them! Totally upto you.
- A good Aloo Paratha will puff up. For this, you will need to roll them to a thin, even layer.
- Category: Lunch / Dinner
- Cuisine: Indian
Keywords: punjabi aloo paratha, alu ke parathe, indian potato flatbread