Aaloo Parathas are basically whole wheat flatbreads stuffed with a delicious potato filling and are one of the most favourite type of breakfast dish and a North Indian delicacy! Today we can find numerous types of parathas with different stuffings. But Aaloo Paratha is a traditional dish where you might find certain differences in the spices and ingredients used alongwith the aaloo/potato.
Instead of using only potato for the stuffing, I have added some aromatic kasuri methi to it. This, alongwith the aamchur and garam masala, gives the parathas a unique flavour. Though fresh methi can be added to the same, I prefer using the kasuri methi as it imparts a strong, unique and delicious flavour to the paratha.
For some more such dishes, do take a look at the following recipes too….
Prep Time : 20 min
Cooking Time : 4 min
Serves : 4 (8 parathas)
For The Covering (Roti / Flatbread) :
- 2 2/3 cups Whole Wheat Flour
- 1 tbs Oil
- 1 tsp Salt
- Water for kneading the dough
For The Stuffing :
- 6 medium Potatoes (Boiled)
- 3/4 tsp Cumin Seeds
- 1 tsp Red Chilli Powder
- 1 1/2 tsp Garam Masala Powder
- 3/4 tsp Aamchur Powder (Dried Raw Mango Powder)
- 3/4 tsp Chaat Masala
- 1/4 tsp Black Salt (Kaala Namak / Sendav Meeth)
- Salt to taste
- 6 tsp Kasuri Methi (Dried Fenugreek Leaves)
- 2/3 cups Chopped Corriander Leaves
- To make Aaloo Paratha, first boil the potatoes in sufficient water in a pressure pan for 3 – 4 whistles.
- Mix together the whole wheat flour, salt and oil and knead into a medium soft dough using water as required.
- Apply some oil on the dough and set aside till further use.
- Peel the boiled potatoes and grate them. Add the ingredients mentioned for stuffing and mix well.
- Divide the dough and the stuffing into 8 equal portions respectively.
- Roll one ball of dough into a small circle and fill in the prepared stuffing.
- Close the dough around it and give it a slight press. Dust with flour and roll into a round disc.
- Heat a griddle and transfer the rolled paratha onto it.
- Roast on medium flame till slightly roasted. Flip and increase the flame to high.
- Apply some homemade ghee on the top and flip again when the bottom side is roasted well.
- Apply pressure on the edges with a spatula roast the flipped side till brown spots appear on it.
- When done transfer to a container and set aside.
- Serve the delicious Aaloo Parathas with some fresh curds and some Gaajar Flower Taaja Loncha or any other preferred dip by the side.