Aloo paratha is the comfort food that we all need from time to time to cheer ourselves up. I mean, who doesn’t like aloo paratha. And if you are a Punjabi, aloo paratha is your go-to food.
Aloo paratha is the perfect breakfast, perfect lunch, or say it is the perfect food.
The best thing about aloo parathas is that they can either be serves as breakfast as well as packed in the lunch box for kids. Even after hours, the aloo paratha tastes delicious and the same.
Aalo parathas are paired with curd, or ketchup or even mango pickle or any pickle or butter, and they taste delicious with any of them. Try this stuffed aloo paratha recipe at home.
Each aloo paratha contains at least 177 calories:
- Fat 8.5 g
- Carbohydrates 22.6 g
- Protein 3.3 g
- Fibre 3.3g
- Cholesterol 0mg
Ingredients
For the Dough
- 2 cups whole wheat flour
- 1 tsp salt
- 2 tbsp gram flour
- ½ tsp carom seeds (ajwain)
- 1 tbsp ghee
- Water as required
- 2 tsp oil
For the Filling
- Two large potatoes, boiled and grated
- 1-inch ginger, grated
- 2-3 green chillies, finely chopped
- 1 tbsp fresh coriander leaves
- Salt to taste
- ½ tsp coriander powder
- 1 tsp chilli powder
- ½ tsp cumin powder
- 1 tsp garam masala
- ½ tsp dried fenugreek leaves
- ¼ tsp amchur powder
- Ghee for roasting
- Butter cubes for garnish
Preparation
For the dough
- Take a utensil, and add whole wheat flour, gram flour, and ghee.
- Now, mix well and form a crumb-like mixture.
- Add water according to the requirement and knead the mixture to form a soft and smooth dough.
- Cover it using a muslin cloth and set aside for about 20 minutes.
- Next, add a little oil to the dough and knead it till it’s absorbed.
- For the filling
- First, add boiled potatoes, onion, green chilli, fresh coriander, salt according to taste, coriander powder, chilli powder, cumin powder, garam masala, dried fenugreek leaves and amchur powder.
- Mix all of them well.
- Divide the dough which was prepared into equal portions, and form small balls.
- Now, roll them into a flat disc with a rolling pin and put the prepared stuffing in the centre.
- Roll into a bag like structure or potli.
- Now, remove excess dough and roll it back into a disc.
- Heat a Tawa, keep the prepared paratha and roast on both sides for almost 30 seconds from both sides, flip over and brush with ghee/oil, flip over and roast till brown coloured spots start to appear.
Enjoy hot parathas garnished with cubes of butter and serve with yoghurt and pickle; even ketchup tastes good