Sorry for not posting anything last week, but I was having a tough week. I’m back with something amazing!! An easy Aloo Paratha Recipe!!
I think every Punjabi person grows up eating some type of paratha on the weekends and generally Aloo Paratha is everyone’s favorite. Well, it certainly was for me. But because I had both my mom and my grandma make them for us growing up, I never actually had the chance to make them myself. Now that I am married, I want to make them for my family, and YouTube and blog post recipes are what I’m using to find the perfect recipe. And as I watch and read more and more, I’m realize that the authentic, delicious Aloo Paratha recipes are just not the same as the ones my mom and grandma made me. So, I asked my mother-in-law and she showed me how she makes them and they are delicious, and that’s what I’ll be sharing with you today. AUTHENTIC and DELICIOUS Aloo Parathas!!
So, for those of you who do not know, Aloo Paratha’s are a potato stuffed roti (or chapati) that is a common weekend breakfast in many Indian households. And trust me, they are so so good.
Now, let’s get started on the recipe.
The first thing to do which will also take the longest, is to boil 2 cups worth of potatoes (I used 4 regular sized potatoes), and any type of potato you have lying around at home should do. So, I just boiled 4 potatoes in some salted water until tender, let them cool a bit, and then peeled off the skin.
After this, it’s pretty simple and foolproof. Add the potatoes into a bowl and add salt, haldi (turmeric), mirch (green chili pepper), freshly grated ginger, and some fresh cilantro (exact amounts will be listed in the recipe below). Mash this up and this is the base of your Aloo Paratha.
If you already have some roti dough in your fridge, you can skip this next step, but for those of you who don’t, it’s super easy. We just need to make some roti dough next. Basically, this involved mixing together some flour with some water until an elastic dough is made!
Now you just roll up the roti dough using some flour and a rolling pin and place a tablespoon of potato filling in the middle. Now, pull up the sides of the dough to create a ball (see pictures below) and flatten this out and roll it into a paratha (again, pictures will do this description more justice).
2 cups boiled, cut and peeled potatoes
1.5 tsp salt
1/4 tsp haldi (turmeric)
1 tsp hari mirch (we blend and keep some frozen) – green chili pepper
2 tsp freshly grated ginger
2 tsp chopped cilantro
Bring a pot of salted water to boil and cook potatoes until tender. Peel and chop the potatoes.
Add salt, turmeric, green chili pepper, ginger and cilantro to the potatoes and mash together.
Roll out the roti dough into circle and place a tablespoon of the potato filling into the center.
Pinch together the dough into a ball and flatten. Roll this out into a large circle.
Cook the paratha on the pan. Make sure to add a little bit of butter/margarine on each side so that the Paratha gets nice and crispy.
Serve with some dahi (yogurt) and achaar (pickled mangoes).