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Aalo Parantha Recipe

Aalo Parantha is prepared by wheat flour and mashed potato stuffing. The stuffing is made from Boiled Potatoes, Chopped Onion, Chopped Chillies, Ginger, Garlic and spices. It can be served as a breakfast with Curd/Dahi (Yoghurt), Chutney, Pickle or Ketchup along with Hot Tea.
Course Breakfast, Main Course
Cuisine Indian, North Indian, Punjabi
Keyword Aloo Parantha
Prep Time 10 minutes
Cook Time 35 minutes
Passive Time 5 minutes
Total Time 50 minutes
Servings 4 servings
Calories
Author Recipe by Chits

Ingredients

For Wheat Flour (Atta) Dough:

  • 2 cup Wheat Flour (Atta)
  • 1/2 teaspoon Salt (Or As Required)
  • 2 teaspoon Ghee or Oil
  • Water for Kneading

For Aalo (Potato) Stuffing:

  • 4 medium Boiled Potatoes
  • 1 medium Finely Chopped Onion
  • 3 piece Finely Chopped Chilli
  • 2 tablespoon Chopped Coriander Leaves
  • 1 inch Finely Chopped Ginger
  • 4-5 cloves Finely Chopped Garlic
  • 1/2 teaspoon Red Chilli Powder
  • 1/2 teaspoon Turmeric Powder (Optional)
  • 1 teaspoon Coriander Powder
  • 1/2 teaspoon Aamchur Powder
  • Salt to Taste
  • Oil or Ghee for frying

Instructions

Kneading the Dough for Aalo Parantha:

  • Take the Wheat Flour (Atta) in a large bowl.
  • Add Salt and 2 teaspoon Oil or Ghee. Mix it.
  • Now add water little by little and knead the Atta to make smooth dough.
  • Cover and keep the dough aside for 15-20 minutes.

Stuffing for Aalo Parantha:

  • Boil the potatoes in a cooker or steamer. Peel the outer layer of the potatoes and mash them with a masher.
  • The potatoes should be mashed properly so that there are no lumps or small piece of potatoes in the mixture.
  • Add Chopped Onion, Chopped Chilli, Chopped Ginger and Garlic, Chopped Coriander Leaves, Red Chilli Powder, Coriander Powder, Turmeric Powder, Aamchur Powder and Salt.
  • Mix all the ingredients properly. Check the salt and spiciness in the mixture and if required you can add more of it. Keep it aside.

Rolling and Stuffing Aalo Paranthas (Method 1):

  • Take small amount of Atta dough and make medium sized ball.
  • Roll it to make a small circle shaped Roti.
  • Take small amount of Potato stuffing (or as required) and place it at the centre of the roll.
  • Pull out the outer edge of the dough to wrap it around the potato stuffing. Press the wrapped part to flatten it.
  • Repeat the above steps to make the balls and fill the stuffing for all the dough (Atta). Keep it aside for 5-10 minutes.
  • Now take one stuffed ball, dust it with Wheat Flour (Atta) and roll it smoothly to make a circle shaped parantha. Do this for all the stuffed balls.

Rolling and Stuffing Aalo Paranthas (Method 2):

  • Make two equal small sized balls using the prepared dough.
  • Roll them to make medium sized circle shaped roti. Both the roti should be of equal size.
  • Take one of the roti and place the potato stuffing over it. The stuffing should be placed uniformly all over the roti. Some space should be left at the edges of the circle.
  • Take the other roti and place it over the first roti.
  • Press the edges of both the roti’s with the fingertips so that the potato stuffing gets sealed.
  • Dust the prepared roti and roll it to make a larger circle shaped roti.
  • Follow the above process for the remaining Atta dough.

Aalo Parantha Recipe

  • Heat Tawa over medium flame.
  • Place the parantha over it and allow the lower part to cook partially.
  • Flip the other side and cook it.
  • Spread some ghee over the partially cooked part and again flip it. Cook it.
  • Again spread ghee on the other side.
  • Keep on flipping both the sides until both the sides are properly cooked.
  • Hot and Crispy Aalo Parantha is ready. Repeat the process for all the roti’s.
  • Serve Hot Aalo Parantha with Curd, Pickle or Ketchup.

Notes

  1. Turmeric Powder is optional. It is used to bring a yellowish colour and taste to the paranthas.
  2. There are some ingredients which are optional. The taste of the paranthas will be awesome even if you don’t use them in your recipe. However it gives a different flavor.
  3. Kneading the dough with oil or ghee will make the paranthas soft.
  4. Potatoes should be mashed properly. There should not be any lumps otherwise the paranthas may break while rolling. Also the onion should be finely chopped.
  5. Lime Juice can be used instead of Aamchur Powder. It is used to bring sourness in the Aalo Parantha.
  6. The stuffing used in the above process can also be fried in oil before stuffing it.