Aloo paratha | Alu paratha recipe with step-by-step pictures. An easy, step by step recipe to make Indian Aloo Paratha (unleavened flatbread stuffed with a spiced potato filling).
Aloo paratha is the most popular amongst all the parathas! A paratha is an unleavened flatbread stuffed with a variety of filling from vegetarian to non-vegetarian.
A typical Punjabi paratha is made with loads of ghee and served with a dollop of homemade butter. Definitely not the healthiest, but people back then did a lot of manual labor and so needed all the extra calories.
With today’s sedentary lifestyle eating such a calorie-laden meal every day will definitely do you no good, so moderation is definitely the key.
Today’s aloo ka paratha is a calorie-laden one, made with lots of ghee, simply because we don’t prepare this every day. So it is nice to enjoy a hearty breakfast sometimes. This potato paratha is perfect for the weekends!
Don’t even bother about trying to figure out the calories in aloo paratha with ghee, we must indulge once a while, shouldn’t we? 😀
These parathas are actually made by my Mom-in-law, cause let’s admit it, Mom’s make the best paratha’s!
My job just involved photographing all the steps and the final dish, and of course gobbling all that down as well, okay not all, I just ate 2 😀 Oh and don’t miss that beautifully puffed up paratha, such a delightful sight in the culinary world!
- HOW TO MAKE SOFT ALOO PARATHA | ALU PARATHA | POTATO STUFFED PARATHA?
- IMPORTANT POINTERS TO REMEMBER WHILE MAKING ALOO PARATHA
- HOW TO MAKE PARATHA SOFT?
- GOOD SIDE DISHES FOR ALOO PARATHA
- ENJOYED THIS ALOO PARATHA, YOU MAY ALSO LIKE THESE INDIAN FLATBREADS
- STEP BY STEP INSTRUCTIONS TO MAKE ALOO KA PARATHA | PUNJABI ALOO PARATHA RECIPE
- HOW TO MAKE ALOO PARATHA | AALU KA PARATHA?
- Aloo Paratha Recipe | Alu Paratha | How To Make Aloo Paratha
HOW TO MAKE SOFT ALOO PARATHA | ALU PARATHA | POTATO STUFFED PARATHA?
This aloo paratha recipe is really easy to execute. And once you get a hang of it, you will be making aloo paratha like a pro!
Main ingredients for aloo paratha are whole wheat flour, salt, spices like amchur, chili, cumin-coriander powder, minced ginger, boiled potatoes and some ghee for roasting the potatoes.
Step 1: Making the dough
To prepare the paratha dough, knead a soft and pliable dough with whole wheat flour, salt, and some oil.
Step 2: Prepare the potato stuffing
The stuffing consists of boiled and mashed potatoes seasoned with basic Indian spices. The stuffing can be customized as per desired taste. Feel free to add in whatever spices you like. If you like spicy aloo paratha, add more finely chopped green chillies and red chilli powder. If making for kids, remove a portion of the stuffing aside and increase the spice in the remaining mixture.
Step 3: Stuffing the potato mixture and rolling the paratha
The next step involves stuffing the potato mixture into a slightly flattened dough. Seal it well as shown in pics below. Pinch off excess dough. Roll it to 7-8 inches in diameter.
Step 4: Roasting aloo paratha
Once you get past this stage, cooking paratha is an easy task. Simply roast it until it develops brown spots on both sides. Serve with a big dollop of butter and your favorite accompaniments.
IMPORTANT POINTERS TO REMEMBER WHILE MAKING ALOO PARATHA
- The ratio of stuffing to the dough is important. If you try to overstuff your paratha, it will come out whilst rolling the paratha.
- Secondly, make sure you don’t add too much moisture to your potato mixture. Avoid over boiling the potatoes to a point where they become soggy, they should be soft yet have some texture.
HOW TO MAKE PARATHA SOFT?
Along with the problem of the filling oozing out whilst rolling, another problem most beginners might face is in making soft parathas.
Like ladi pav , idli etc, making the perfect parathas definitely comes with practice. I’d say parathas are still simpler than the former two. I have had better luck making parathas in my first few attempts rather than pav or idli. To make soft paratha, make sure you knead the dough really well. You may also add some milk to make soft paratha. We have not used any milk in the dough, yet these parathas are really soft.
Stack them in a casserole, covered with a cloth, to avoid any condensation droplets from falling back on the paratha thereby making them soggy.
GOOD SIDE DISHES FOR ALOO PARATHA
You can devour aloo paratha with curd, or it goes really well with some pickle or chutney. I love having it with spicy mango pickle. And if it’s accompanied by a tall glass of lassi, then you have a really filling and hearty breakfast! Your next meal will be lunch directly!
You can also make aloo cheese paratha by adding some cheese to make it even yummier, or a mix of potatoes and other boiled and mashed veggies, like carrot, peas or add some fresh crumbled paneer to make aloo paneer paratha etc. Parathas are a good way of sneaking in some veggies to feed your fussy kids!
There are so many different paratha recipes like gobhi paratha, aloo matar paratha, paneer paratha , mooli paratha, methi paratha amongst the veg ones, and kheema paratha and egg parathas amongst the non-vegetarian counterparts. They are all tasty lunchbox options for kids.
Here’s a tried and tested, easy way to make aloo paratha/batata parathas ! I hope you enjoy these 🙂
- Stovetop butter & garlic kulcha
- Paneer paratha
STEP BY STEP INSTRUCTIONS TO MAKE ALOO KA PARATHA | PUNJABI ALOO PARATHA RECIPE
1.In a large mixing bowl, add whole wheat flour and salt. Make a well in the center, add oil.
2.Add water in increments and knead to make a soft and smooth dough. Cover with a damp kitchen napkin and set aside for 30 minutes.
3.To the boiled and mashed potatoes, add all the ingredients listed under for the potato stuffing . Mix well and taste for seasoning, adjust accordingly as required.
4.After 30 minutes, knead the dough for another 1-2 minutes. Divide the dough and potato stuffing into 5 equal portions.
5.Take one dough ball, dust little flour, flatten it by rolling it out to about 4-5 inches in diameter, make a depression, place the potato stuffing in the cavity.
6.Gather the edges and seal the dough in such a way that the potato stuffing is well covered.
7.Sprinkle flour on the work surface, roll the ball to about 8 inches in diameter, ensuring that the stuffing does not come out.
8.Heat a tawa/cast iron skillet over medium-high heat. Dust off excess flour from the rolled paratha, place it on the tawa, when bubbles appear, flip it to the other side.
9.Apply ghee to the flipped side.
10.Flip again and apply ghee to the other side. Keep flipping 2-3 times more till both sides are well roasted and get crisp golden brown spots.
11.Serve hot with yogurt/ pickle. Store them in the casserole/aluminum foil to keep them soft if serving later.
NOTES
1.Adjust spices as per your desired preference.
2.You can also add some ajwain (carom seeds) in the potato stuffing.
HOW TO MAKE ALOO PARATHA | AALU KA PARATHA?
Aloo Paratha Recipe | Alu Paratha | How To Make Aloo Paratha
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the dough
- 2 cup whole wheat flour (atta)
- 1 tbsp oil
- Salt, to taste
- Water, as required, to knead the dough
For the potato stuffing
- 2 cups mashed/shredded potatoes
- 1 tsp finely minced ginger
- 1/4 tsp turmeric powder
- 2 tsp cumin-coriander powder
- 1/4 tsp Kashmiri red chilli powder
- 1 green chilli, finely chopped
- 1/2 tsp cumin seeds
- 1 tbsp finely chopped cilantro/coriander leaves
- 1 tsp amchur powder
- Salt, to taste
Other ingredients
- Ghee/oil, for roasting the paratha, as required
Instructions
- In a large mixing bowl, add whole wheat flour and salt. Make a well in the center, add oil.
- Add water in increments and knead to make a soft and smooth dough. Cover with a damp kitchen napkin and set aside for 30 minutes.
- To the boiled and mashed potatoes, add all the ingredients listed under for the potato stuffing. Mix well and taste for seasoning, adjust accordingly as required.
- After 30 minutes, knead the dough for another 1-2 minutes. Divide the dough and potato stuffing into 5 equal portions.
- Take one dough ball, dust little flour, flatten it by rolling it out to about 4-5 inches in diameter, make a depression, place the potato stuffing in the cavity.
- Gather the edges and seal the dough in such a way that the potato stuffing is well covered.
- Sprinkle flour on the work surface, roll the ball to about 8 inches in diameter, ensuring that the stuffing does not come out.
- Heat a tawa/cast iron skillet on medium high heat. Dust off excess flour from the rolled paratha, place it on the tawa, when bubbles appear, flip it to the other side.
- Apply ghee to the flipped side.
- Flip again and apply ghee to the other side. Keep flipping 2-3 times more till both sides are well roasted and get crisp golden brown spots.
- Serve hot with yogurt/ pickle. Store them in the casserole/aluminum foil to keep them soft if serving later.
Notes
- Adjust spices as per your desired preference.
- You can also add some ajwain (carom seeds) in the potato stuffing.
I would love to hear from you if you try this easy aloo paratha recipe ! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Wishing you a great week ahead!
Regards,
Freda
Aloo Paratha Recipe | Alu Paratha | How To Make Aloo Paratha
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the dough
- 2 cup whole wheat flour (atta)
- 1 tbsp oil
- Salt, to taste
- Water, as required, to knead the dough
For the potato stuffing
- 2 cups mashed/shredded potatoes
- 1 tsp finely minced ginger
- 1/4 tsp turmeric powder
- 2 tsp cumin-coriander powder
- 1/4 tsp Kashmiri red chilli powder
- 1 green chilli, finely chopped
- 1/2 tsp cumin seeds
- 1 tbsp finely chopped cilantro/coriander leaves
- 1 tsp amchur powder
- Salt, to taste
Other ingredients
- Ghee/oil, for roasting the paratha, as required
Instructions
- In a large mixing bowl, add whole wheat flour and salt. Make a well in the center, add oil.
- Add water in increments and knead to make a soft and smooth dough. Cover with a damp kitchen napkin and set aside for 30 minutes.
- To the boiled and mashed potatoes, add all the ingredients listed under for the potato stuffing. Mix well and taste for seasoning, adjust accordingly as required.
- After 30 minutes, knead the dough for another 1-2 minutes. Divide the dough and potato stuffing into 5 equal portions.
- Take one dough ball, dust little flour, flatten it by rolling it out to about 4-5 inches in diameter, make a depression, place the potato stuffing in the cavity.
- Gather the edges and seal the dough in such a way that the potato stuffing is well covered.
- Sprinkle flour on the work surface, roll the ball to about 8 inches in diameter, ensuring that the stuffing does not come out.
- Heat a tawa/cast iron skillet on medium high heat. Dust off excess flour from the rolled paratha, place it on the tawa, when bubbles appear, flip it to the other side.
- Apply ghee to the flipped side.
- Flip again and apply ghee to the other side. Keep flipping 2-3 times more till both sides are well roasted and get crisp golden brown spots.
- Serve hot with yogurt/ pickle. Store them in the casserole/aluminum foil to keep them soft if serving later.
Notes
- Adjust spices as per your desired preference.
- You can also add some ajwain (carom seeds) in the potato stuffing.
Cheese corn toast is a scrumptious snack, made by preparing a delicious cheese & corn filling, & spread on toast. A delicious appetizer to entertain your guests or a perfect after-school snack!
Cheese corn toast is quick and easy, scrumptious snack, a favorite with most kids and adults too! There is something so good about the combination of cheese and corn, that it works well in the form of a spread or even croquettes aka cheese corn balls! And anything that has cheese, has to be good, right?
I came across this recipe for cheese corn spinach grilled sandwich by Shivi when I had just joined these FB food groups a couple of years ago, and since then it has been a favorite. I usually make chilli cheese toast with a variation of veggies and seasonings the regular way, but this is slightly different as it involves making a cheese sauce which is more or less like the French classic – “Mornay sauce”.
Then corn and seasonings go into it, and you have some really delectable cheese-corn spread. This spread is not only perfect for these toasts, but you can also get creative and use them to make other quick snacks, add in veggies/cooked shredded meat of your choice and use it as a filling in canapés, or spread it on crackers. Such a delicious appetizer to entertain your guests or treat your kid to an after-school snack!
So coming back to the base of this sauce, as I mentioned earlier, the cheese sauce used here is just like the basic Mornay sauce, which is nothing but bechamel/white sauce with the addition of cheese like Gruyere and Parmesan. You don’t need these specific cheeses for this recipe.
I’ve added shredded sharp cheddar cheese to this sauce, feel free to add any cheese of your choice. I’ve also sautéed some onion and garlic for that extra flavor, again you can totally skip that! Usually, a white sauce also uses some nutmeg for seasoning, but that can be omitted here since we are going to be seasoning it with mixed herbs.
This cheese sauce is super simple and easy. The sauce takes very little time to prepare, but you need to be attentive in order to avoid burning it, which can totally ruin the taste. This sauce is so versatile, it goes well with veggies/fish or chicken.
You can use it for lasagna or toss in some macaroni to make a delicious, stove-top mac and cheese, or use other pasta along with sautéed mushrooms and veggie in this beautiful and luscious sauce, for a quick weeknight pasta dinner. Try these cheese corn toast soon if you haven’t already.
ENJOYED THIS CHEESE CORN TOAST? THEN YOU MAY ALSO LIKE THESE QUICK SNACK IDEAS
STEP BY STEP INSTRUCTIONS TO MAKE CHEESE CORN TOAST
HOW TO MAKE CHEESE CORN TOAST?
Cheese Corn Toast | How To Make Cheese Corn Toast
Chilli cheese toast
Cream cheese sandwich bites
Veg mayonnaise sandwich
STEP BY STEP INSTRUCTIONS TO MAKE CHEESE CORN TOAST
1.Melt butter on medium-low heat in a heavy bottomed skillet/saucepan, add minced garlic, sauté until aromatic.
2.Next add finely chopped onions, sauté until translucent.
3.Add flour, mix well and cook for another 2 minutes on medium-low heat to cook off the raw, pasty taste of the flour. Don’t let it brown. You will know it is done when you begin to smell the nutty aroma.
4.Gently add the warm milk in stages, whisking continuously on medium-low heat, to avoid lump formation, until it thickens and comes to a boil. Reduce the heat and simmer for another 2 minutes. Whisk occasionally to prevent it from burning at the bottom.
5.It has reached the right consistency when it coats the back of a spoon.
6.Season the sauce with salt and white pepper.
7.Add shredded cheese, mix until the cheese is incorporated well in the bechamel sauce. Switch off the heat.
8.Add boiled sweet yellow corn, Italian seasoning, red chilli flakes and dried parsley. Mix well. The cheese corn spread is ready. It will thicken on cooling, if it’s too thick, add 1-2 tablespoon lukewarm milk and thin it out. But for the toast, the consistency should be thick and spreadable.
9.Lightly butter the bread on both sides, and toast on a skillet until golden brown. Also, pre-heat the oven to 350 F.
10.Spread the prepared cheese corn spread over the toasts.
11.Sprinkle finely chopped onions, red chilli flakes, and dried parsley. Bake at 350 F on the uppermost rack for about 5-6 minutes. You may also do this on an iron or non-stick skillet/ tawa (refer pic below), heat the skillet on medium-low heat, then added the prepared toast, cover and let it cook on low heat for about 5 minutes. Serve hot with ketchup or any dip of choice.
HOW TO MAKE CHEESE CORN TOAST?
Cheese Corn Toast | How To Make Cheese Corn Toast
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 6 thick bread slices
- butter, as required to toast bread
For the cheese-corn spread
- 1 tbsp butter
- 1.5 tbsp all purpose flour
- 1 cup warm milk
- 1 tbsp minced garlic
- 1/4 cup finely chopped onion
- 1/2 cup shredded cheese, I used sharp cheddar
- 1 cup boiled/steamed sweet yellow corn
- 1 tsp Italian seasoning / mixed herbs
- 2 tsp dried parsley
- 1/2 tsp red chilli flakes
- 1/2 tsp pepper powder
- Salt, to taste
Instructions
- Melt butter on medium-low heat in a heavy bottomed skillet/saucepan, add minced garlic, sauté until aromatic.
- Next, add finely chopped onions, saute until translucent.
- Add flour, mix well and cook for another 2 minutes on medium-low heat to cook off the raw, pasty taste of the flour. Don’t let it brown. You will know it is done when you begin to smell the nutty aroma.
- Gently add the warm milk in stages, whisking continuously on medium-low heat, to avoid lump formation, until it thickens and comes to a boil. Reduce the heat and simmer for another 2 minutes. Whisk occasionally to prevent it from burning at the bottom.
- It has reached the right consistency when it coats the back of a spoon.
- Season the sauce with salt and white pepper.
- Add shredded cheese, mix until the cheese is incorporated well into the bechamel sauce. Switch off the heat.
- Add boiled sweet yellow corn, Italian seasoning, red chilli flakes, and dried parsley. Mix well. The cheese corn spread is ready. It will thicken on cooling, if it’s too thick, add 1-2 tablespoon lukewarm milk and thin it out, but for the toast, the consistency should be thick and spreadable.
- Lightly butter the bread on both sides, and toast in a skillet until light golden brown. Also, pre-heat the oven to 350 F.
- Spread the prepared cheese corn spread over the toasts.
- Sprinkle finely chopped onions, red chilli flakes, and dried parsley. Bake at 350 F on the uppermost rack for about 5-6 minutes. You may also do this on an iron or non-stick skillet/ tawa, heat the skillet over medium-low heat, then added the prepared toast, cover and let it cook on low heat for about 5 minutes. Serve hot with ketchup or any dip of choice.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Have a wonderful week ahead!
Regards,
Freda
