If You Are Searching for the Best Aloo Paratha Recipe then Your Search ends here Because in this Blog I will Give You the Best way to make Aloo Paratha, this is a very popular recipe in Indian culture and it is also known as Punjabi Aloo Paratha Recipe. Every Indian loves Aloo Paratha and this is the most common breakfast recipe in India because it’s healthy and very delicious. So, in this blog, I will show you the step-by-step process to make an Aloo Paratha Recipe in an Indian style using the ingredient list we use to make the Aloo Paratha Recipe.

Total Time for Aloo Paratha

Preparation Time	10 mins
Cock Time	30 mins
Total Time	40 mins
Servings	8

Ingredients for Aloo Paratha

For making dough

• 2 cups of wheat flour
• ½ teaspoon of salt
• (For kneading) Water
• 2 tablespoons of oil

For Potato Stuffing

• 3 boiled and mashed potatoes
• 1 teaspoon of ginger paste
• 2 finely chopped chilies
• 2 tablespoons of coriander leaves (finely chopped)
• ½ teaspoon of coriander seeds
• ¼ teaspoon of ajwain/carom seeds
• 1 teaspoon of chili powder
• ½ teaspoon of cumin powder
• ½ teaspoon of garam masala
• ¾ teaspoon of dried mango powder
• ½ teaspoon of salt

Other Ingredients

• For dusting, use wheat flour.
• Oil (for frying)

How To Make Aloo Paratha

How to Prepare Paratha Dough:

1. First, combine 2 cups wheat flour and ½ teaspoon salt in a large bowl. Stir thoroughly.
2. Knead after adding water as needed.
3. Add two tablespoons of oil immediately, and begin whisking vigorously.
4. Knead until the dough is soft and smooth.
5. Apply oil to the surface and set aside for 20 minutes.

How to Prepare Parantha with Aloo Stuffing:

1. First, combine three potatoes, one tablespoon of ginger paste, two chilies, two tablespoons of coriander leaves, and half a teaspoon of coriander seeds in a big bowl.
2. Add 1 tsp chili powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp dried mango powder, ¼ tsp salt, and ¼ tsp ajwain.
3. Ensure all materials are well combined.
4. The potato filling is prepared.

How to Prepare Aloo Paratha:

1. Set aside the dough for 20 minutes, then give it a little kneading.
2. Now take out a ball of dough and roll it out to about 4 inches across.
3. Put a prepared potato in the middle in the shape of a ball.
4. Holding the edges together, begin pleating, pull them together in the middle, and fasten by trimming off extra dough.
5. Lightly thicken the roll by dusting it with wheat flour.
6. On the hot tawa, place the rolled paratha and cook for one minute.
7. Additionally, one minute after the base is partially done, flip the paratha.
8. Moreover, lightly press after brushing with oil or ghee. Once or twice more, flip until cooked on both sides.
9. Serve the hot aloo paratha with pickles, raita, or sauce.

Nutrition Facts of Aloo Paratha Recipe

189	10g	22g	4g
Calories	Fat	Carbs	Protein

Notes For Aloo Paratha

• Adapt the quantity of herbs and spices to your personal preferences.
• When rolling, don’t use too much flour because it will make the parathas dry and hard. Without applying pressure in one spot, uniformly roll the parathas.
• Steamed carrots and peas or store-bought grated paneer can be used as a variation. Make sure to thoroughly mash the vegetables.
• Additionally, you can sauté small spinach or methi leaves until they wilt. Once cooled, include them in the combination of mashed potatoes. Additionally, only utilize the leaves of these greens—not the stems.
• Don’t use fresh potatoes. For this recipe, old potatoes work best. Don’t overcook the potatoes; just boil them until they are fork-tender. We don’t want the potatoes to become soggy from too much moisture.
• Grate or mash potatoes well until no potato fragments remain. However, avoid overmashing them to the point that they get sticky and pasty.
• Don’t forget to flatten and spread the stuffing after sealing the aloo in the dough. The stuffing will be evenly distributed and prevented from escaping during rolling in this manner.
• Parathas should never be fried over low heat. Cook them over a medium-high heat. As you cook the aloo parathas, constantly adjust the flame so they don’t burn.

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