Mother’s Aloo Paratha Recipe – Ministry of Curry

Crisp-golden on the surface and gentle on the within, Aloo Paratha are stuffed complete wheat flatbread with a spicy potato filling. Served piping scorching alongside creamy yogurt and spicy Indian pickles, Aloo Parathas make for probably the most comforting breakfast, lunch, and dinner. Right here is my Mother’s recipe with step-by-step pictures and a video displaying the way to make good aloo parathas.

What are Aloo Parathas

Aloo is a Hindi phrase for potato and Paratha is a skinny complete wheat bread. Initially a North Indian staple Punjabi Aloo (or Alu) Parathas at the moment are fashionable throughout India. These unleavened flatbreads want only a handful of traditional Indian pantry elements. There are numerous variations of this recipe, and I’m excited to share my mother’s recipe that she realized from her Punjabi neighbors rising up.

Elements for Aloo Parathas

• Potatoes – Right here within the US, I like to recommend utilizing both simply russet potatoes or a mix of purple and russet potatoes
• Complete Wheat Flour – Aashirwaad Choose Sharbati Atta is ok floor and excellent for making roti and parathas
• Ginger and inexperienced chili – Freshly made ginger paste and inexperienced chili for the spicy kick
• Spices – floor cumin, coriander, and recent selfmade garam masala for heat earthy flavors. Crimson chili though elective, provides a good looking orange hue to the parathas.

Mother’s Suggestions

1. Don’t overcook potatoes. Enable them to chill down earlier than peeling and grating. It will stop potatoes from getting sticky
2. Grating potatoes makes the filling even and prevents the parathas from tearing as you roll them
3. Mixing the filling gently will stop it from getting sticky
4. Knead the outer dough nicely making it gentle and pliable for fluffy gentle parathas
5. Roll the parathas with mild palms shifting the rolling pin forwards and backwards on your complete floor space turning it barely after rolling a few occasions.
6. Cook dinner on medium-high warmth, don’t press an excessive amount of with a spatula. Solely press as wanted permitting the paratha to fluff up
7. Don’t hand over, making Parathas wants observe and persistence

Methods to make Aloo Parathas Step by Step

Notice: Printable recipe card with elements and steps is on the finish of this publish.

• In a big mixing bowl, grate the boiled and peeled potatoes. Add ginger, inexperienced chili, floor coriander, floor cumin, purple chili powder, garam masala, amchur powder, cilantro, and salt. Combine nicely.

• Divide the filling into 7-round balls.
• Knead the entire wheat dough and divide it into 7 spherical balls.
• Frivolously roll one dough ball into dry flour to coat it evenly and place it on the rolling floor.
• Roll or press to make a 4-inch circle.
• Place a potato filling ball within the middle

• Carry collectively the dough by pinching the perimeters frivolously. Then convey the dough collectively sealing within the filling ensuring there aren’t any air pockets. Press down any extra dough into the ball.

• Dip the stuffed dough ball in dry flour and frivolously flatten it on the palm of your palms to assist the filling unfold evenly and to make it a 3 to 4-inch thick disc.
• Frivolously coat with dry flour once more after which place it on a rolling floor.
• Roll the paratha right into a 6 to 8-inch circle shifting the rolling pin forwards and backwards by way of your complete dough ball turning it fastidiously for an evenly rolled paratha. Sprinkle dry flour if the paratha begins to stay.

• Place the paratha on a preheated pan on medium-high warmth
• Cook dinner for a minute after which fastidiously flip with a flat spatula. Enable the underside facet to prepare dinner absolutely for 1 to 2 minutes because it begins to get golden brown spots. Decrease the warmth to medium if wanted.
• Flip and prepare dinner as each side get golden brown spots. For gentle parathas, bear in mind to not over-press and solely press down gently utilizing a spatula. Urgent from the perimeters the place the steam is escaping will assist fluff up the paratha
• Drizzle ghee or oil on high and take away the paratha from the pan.

Serving Aloo Parathas

Aloo Parathas are good for breakfast, lunch, or dinner. For breakfast serve it with yogurt or pickles. Children will love Aloo Parathas with a dollop of butter and ketchup. For primary meals, serve with cucumber raita, beet raita, or pumpkin raita and pair with a rice dish like Paneer Biryani or Chickpea Biryani. Serve with a glass of cooling Mango lassi or Rose Lassi.

Methods to pack Aloo Parathas for Lunch Field

Children love Aloo Parathas for lunch. Reduce into triangle-shaped items utilizing a pizza cutter and ensure they’re at room temperature earlier than packing so they don’t get soggy.

Methods to Retailer Aloo Parathas

Aloo Parathas are an ideal make-ahead dish. Preserve parchment paper between 2 parathas and refrigerate for 3 to 4 days or freeze for as much as 2 months. Take out Parathas as wanted and reheat them on a stovetop pan with a number of drops of oil.

Extra Indian Bread Recipes

Recipe

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Aloo Parathas

Punjabi Aloo Parathas made with complete wheat flour and filled with a spicy potato filling

Prep Time30 minutes

Cook dinner Time30 minutes

Complete Time1 hr

Course: Breads, Breakfast, Brunch, dinner, Lunch

Delicacies: Indian

Servings: 7

Energy: 160kcal

Directions

• Add 1 cup of water to the Immediate Pot insert and place potatoes on the trivet. Stress prepare dinner potatoes for quarter-hour. Enable pure strain launch.

• Add wheat flour, salt, and half of the oil to a mixing bowl. Knead the dough by including somewhat little bit of water at a time. Add remaining oil and knead once more for two to three minutes. Cowl and maintain apart.

• Cool the potatoes after which peel them. Grate the peeled potatoes and add them to a big mixing bowl.

• Add ginger, inexperienced chili, floor coriander, floor cumin, purple chili powder, garam masala, amchur powder, cilantro, and salt. Combine nicely and divide into 7 spherical balls.

• Knead the entire wheat dough once more for 1 to 2 minutes and divide it into 7 spherical balls.

• Frivolously roll one dough ball into dry flour to coat it evenly. Roll right into a 4-inch circle. Place one potato filling ball within the middle and shut the ends of the rolled dough.

• Frivolously flatten and roll the paratha right into a 6 to 8-inch circle.

• Preheat a pan on medium warmth. Place the paratha on the pan and prepare dinner till each side are golden brown. Drizzle some ghee on high and serve scorching with pickles and yogurt or raita

Notes

Mother’s Suggestions:

1. Don’t overcook potatoes. Enable them to chill down earlier than peeling and grating. It will stop potatoes from getting sticky
2. Grating potatoes makes the filling even and prevents the parathas from tearing as you roll them
3. Mixing the filling gently will stop it from getting sticky
4. Knead the outer dough nicely making it gentle and pliable for fluffy gentle parathas
5. Roll the parathas with mild palms shifting the rolling pin forwards and backwards on your complete floor space turning it barely after rolling a few occasions.
6. Cook dinner on medium-high warmth, don’t press an excessive amount of with a spatula. Solely press as wanted permitting the paratha to fluff up
7. Don’t hand over, making Parathas wants observe and persistence

 

Vitamin

Serving: 1 paratha | Energy: 160kcal | Carbohydrates: 31g | Protein: 5g | Fats: 3g | Saturated Fats: 0.3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 0.01g | Sodium: 1012mg | Potassium: 360mg | Fiber: 4g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 2mg