INDIA: Aloo Paratha
About this Recipe
By: Savita Tanwar
Aloo paratha is a breakfast dish, staple in North India. Served with a good amount of homemade butter and Indian chai, it’s an absolute savory treat! Check out our Indian chai recipe here, which goes well with this dish.
Savita arrived to Pittsburgh 9 years ago along with her husband from India. She joined the International Women’s Association of Pittsburgh in 2016 and submitted this recipe as a participant of their programs. She loves to cook and uploads her recipes here.
- 2 medium potatoes, boiled and mashed
- 1/4 teaspoon ajwain, also known as carom seeds
- 1 green chili, finely chopped(optional)
- 2 tablespoons finely chopped cilantro
- ¼ teaspoon garam masala
- 1/4 teaspoon anardana powder (pomegranate)
- 1/8 teaspoon red chili powder, or adjust to taste
- 3/4 teaspoon salt , or adjust to taste
- 3-4 teaspoons oil/ghee/butter, to cook the parantha
- 5 cups atta, also known as whole wheat flour
- 1/4 teaspoon salt
- water, to knead the dough
See below for optional stuffing ingredients.
Make the dough
- In a bowl mix together whole wheat flour (atta), salt. Add water little by little and mix.
- Knead to form a smooth and soft dough. Cover and let the dough rest for 15-20 minutes.
- Divide the dough into 4-6 equal parts.
Make the filling
- To make the filling, mash the boiled potatoes and transfer to a bowl.
- Add chopped cilantro, salt, ajwain, chopped green chili, garam masala powder, anardana powder and red chili powder.
- Mix till everything is well combined. The stuffing is now ready
Alternative filling: Gobhi paratha (Cauliflower)
- 1 cup grated cauliflower
- 1/2 teaspoon coriander powder
- 1/4 teaspoon ajwain seeds (carom seeds)
- 2 tablespoons chopped cilantro
- salt, to taste
- red chili, to taste
- garam masala, to sprinkle
Alternative filling: Mooli Paratha (Radish)
- 1 medium to large mooli (radish) with or without leaves
- 1 or 2 green chilies finely chopped
- red chili powder as required
- garam masala powder, optional
- ghee (clarified butter) or oil for frying
- white butter to serve with the paratha
- salt as required
Making the paratha
- Take one of the dough balls and using your rolling pin roll it into a circle. Place 2-3 tablespoons of stuffing in the center. Don’t overfill else it will be difficult to roll.
- Bring all the edges together and pinch to seal the edges.
- Flatten the dough ball using your hands.
- Now using your rolling pin, roll the dough to a circle of 7-8 inch diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn round automatically.
- Transfer the rolled paratha onto the hot tawa or pan.
- Cook the side for a minute or two and then flip over. Apply oil [around 1/4 teaspoon] on the half-cooked side and flip again.
- Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them.
- Repeat with the remaining dough balls.
- Serve aloo paratha hot with butter, pickle and a cup of chai!