Aloo Parantha.. Whole Wheat Indian Flatbread with spicy mashed potato filling, shallow fried and served with pickles and yogurt.
Today I bring you the recipe for one of the most popular Indian Flatbread and breakfast item from North India, Aloo Ka Parantha.
Aloo Ka Parantha, needs no introduction to many.. It is one of the most popular Indian flatbread from North India. Considered mainly as Punjabi food but it is equally popular in other North Indian states of Uttar Pradesh, Haryana. In fact people from Western U.P are so fond of it that it is a regular breakfast item in many households.
Aloo Parantha for Breakfast
Easy to make and loved by all the age groups , aloo paranthas are one of the most common breakfast items.These stuffed breads also ideal to pack in kids lunchbox as kids love these and finish in no time. Family gatherings or weekend breakfast, you will always find Aloo Paranthas on the menu of most of the North Indians.
Pipping hot paranthas topped with butter are a common scene in almost all of the North Indian Dhabas. If you have visited roadside dhabas in Northern India, in mornings you will notice many people from the neighbouring cities and towns especially flock to these eateries on weekends to enjoy these pipping hot paranthas.
I love Aloo Paranthas made by mom. It is one the dishes after Kadhi Pakodi, that I ask my mom to make whenever she visits us or we go to their place. Hers are perfect crispy and flaky paranthas filled with generous aloo filling..
How to make Perfect Aloo Paranthas..
Do you too struggle in making paranthas. Fillings tears out or the dough is too dry or wet?? If keep just a few basic points in mind while preparing and making paranthas, trust me you will get crispy at the same time flaky stuffed paranthas. Over years and guidance from mom my paranthas come out quite well now..
- Make smooth pliable dough with just enough to feel lukewarm water. It will give soft dough. Leftover Paneer Whey( water left after making paneer at home) is one thing I use for kneading dough and dough kneaded with it gives very soft and fluffy chapatis and paranthas.
- You can add 1-2 tsp of oil to dough while kneading but that is optional, it helps to keep the dough soft and fresh for a long time.
- Do not over boil potatoes. It takes around 10 mins on medium flame to boil potatoes in stove top pressure cooker. You can also boil potatoes in Instant Pot.
- Take the potatoes out from the pan/water once these are boiled. If left in water for long, these soak water and get water logs which makes the filling very moist.
- Boiled potatoes should be cooled completely before mashing and adding spices.
- Add salt and spices just before starting to roll out the paranthas.
- Everyone loves generous filling in paranthas but do not overload. Take the right amount just enough for the dough portion taken for rolling.
- Seal the edges completely before rolling the paranthas.
- Griddle should be hot enough to fry paranthas.
Let’s start preparing potato the filling and making Aloo Paranthas..
For Potato Filling..
Take medium sized potatoes. Wash them nicely to clean off all the dirt. If potato size is big, cut into half. To speed up the cooking process, I use pressure cooker. You can boil potatoes in open pan too but these take time. One can microwave potatoes too. Will update the methods in a separate post.
Once the potatoes are boiled as per the method used, let these cool completely. Peel and mash potatoes.
Just before starting with rolling paranthas, add spices (see the recipe card for details), finely chopped cilantro leaves and salt as per taste. Mix nicely.
Many people like to grate boiled potatoes but I keep it simple mashed with hands, with coarse texture. You can also add onion and ginger paste, finely chopped green chillies. I skip these as we like plain aloo paranthas. I add green chillies separately in my filling.
Take Whole wheat flour. Add a tsp of salt to it. You can also add caraway seeds as these are good for digestion.
Make a soft but firm dough with slight lukewarm water. The should not be too hot or too cold. Knead it nicely till you get a soft dough.
Cover and keep aside till you make the paranthas.
Divide it in portions before you start making paranthas.
Rolling the dough with filling and Frying
Take a portion of the dough roll it slightly to make a small flat disc(not very thin) , take enough filling for the portion and keep it in the center. Refer pics below.
Seal the edges nicely and then pat it in slight whole wheat flour and roll it with light hands into a circular disc around 6″ in diameter. Do not put much pressure while rolling.
Meanwhile heat a griddle/tawa on medium flame. Put the rolled parantha on it. Let it cook one side for few seconds till golden brown spots appear. Flip the side, then let it cook for few seconds. Add oil/ghee to the upper side, then turn the other side up, add oil/ghee on this side too and cook nicely till both the sides are light brown.
- Griddle or Tawa for frying
- Rolling Pin for rolling paranthas
- Mixing Bowls
- Pressure Cooker to boil potatoes
- 1.5 Cups Whole Wheat Flour
- 1 Cup Water to knead the dough use less or more as required
- 1 tsp Salt
- ½ tsp Caraway Seeds/Ajwain optional
- Oil or Ghee for Frying
- 2-3 Medium Sized Potatoes(Boiled)
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Chaat Masala Powder
- ½-1 tsp Red Chilli Powder
- 2 tbsp Finely chopped fresh Cilantro Leaves.
- 1-2 Finely chopped Green Chillies optional
Knead the dough
- In a mixing bowl, take flour, add salt and caraway seeds.
- Make a well in the center and add just enough water, slowly mixing the dough.
- When the dough is just mixed leave it for 1-2 minutes, then knead it into a smooth pliable dough.
- Cover the dough covered in an air-tight container.
- Wash potatoes very nicely cleaning off all the dirt,add water in pressure cooker, add potatoes, cover the lid and cook on medium flame till 2 whistles. Let the pressure go of naturally.
- Immediately drain out the water carefully as it will be hot and keep potatoes to cool.
- Once the potatoes are cooled completely, peel and mash. You can mash with hands or use a potato masher.
- Add all the spices along with salt, finely chopped cilantro leaves and mix well.
- You can make portions of fillings as per the dough portions taken out for rolling.
Rolling out the dough and Frying Paranthas
- Divide dough into equal portions .
- Roll to a smooth ball.Pat some flour on it. Roll it or with your hands flatten into a small disc.
- Add the filling to it. Seal the edges and roll the disc to a circular disc of around 6" in diameter or depending on the thickness you want. You can use little flour to dust while rolling out parantha.
- Put the rolled parantha on it. Let it cook one side for few seconds till golden brown spots appear. Flip the side, then let it cook for few seconds. Add oil/ghee to the upper side, then turn the other side up, add oil/ghee on this side too and cook nicely till both the sides are light brown.
Serve crispy hot paranthas the way you like. Masala/Adrakwali Chai or and yogurt preparation like raita, lassi or even plain curd. Kids love these with Chilled shakes like Mango shake, Strawberry shake in summers.
Linking Aloo Paranthas to my facebook group, Foodie Monday BlogHop. Theme this week is #204Nasthatime where everyone is cooking and bringing their regional breakfast(nashta) dishes to the group.
The theme this week was suggested by Priya who blogs at The World Through My Eyes. Do check out her blog for some amazing recipes from the regional South Indian and Gujarati Cuisine.
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