Punjabi Aloo Paratha Recipe
Aloo paratha recipe – dhaba style aloo paratha. Whole wheat flat breads stuffed with a spicy, tangy potato stuffing flavored with green chilies, dry pomegranate seeds and carom seeds.
Course Breakfast, brunch
Cuisine north indian, Punjabi
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 to 3
Author dassana amit
For the potato stuffing:
- 1 extra large potato Or 2 medium potatoes (aloo)
- 1 green chili, finely chopped (hari mirch)
- ½ teaspoon ajwain (carom seeds)
- ¼ teaspoon punjabi garam masala powder or regular garam masala powder
- ¼ teaspoon red chili powder or ½ teaspoon kashmiri red chili powder or deghi mirch
- 1 teaspoon dry pomegranate seeds (anardana)
- ½ teaspoon chaat masala powder (optional)
- salt as required
For the dough:
- 2 cups whole wheat flour (atta)
- ¼ teaspoon salt
- ½ teaspoon oil (optional)
- water as required
For frying the Parathas:
- Oil or Ghee as required
- First mix the flour with salt and oil.
- Add water and knead to a smooth and soft dough.
- Cover and let the dough rest for 15-20 minutes.
- Boil the aloo or potato in a pressure cooker
- When slightly hot or warm, peel and mash the aloo with a fork or masher.
- Lightly, roast the pomegranate seeds on a tava or small pan.
- Take these lightly roasted pomegranate seeds in a mortar-pestle and crush them to semi fine powder.
- Add the pomegranate or anardana powder, garam masala, red chili powder, chaat masala, green chilies and salt to the mashed potatoes.
- Mix uniformly.
- Taste the aloo stuffing and add more of the spices or salt if required.
- Take two small or medium balls from the dough.
- On a dusted floor, roll the balls into small circles.
- Place a few tbsps of the filling on one of the dough circle.
- Keep in mind that the filling should not be too less or too much.
- Sprinkle some flour on the filling. This helps in absorbing the moisture and when rolling, the paratha does not break or tear.
- Lightly sprinkle some wheat flour and roll the aloo paratha gently into a diameter of 6-8 inches.
- Place the stuffed aloo paratha on a hot tava or griddle.
- When one side has slightly browned, flip the paratha.
- Spread or brush some oil on the browned side.
- Flip again and brush oil on the other side.
- Flip once or twice, till you see golden spots on the aloo paratha and they look crisp and well cooked.
- Serve the aloo paratha hot with yogurt, mango pickle or lemon pickle topped with some butter.
Credit : vegrecipesofindia.com