A Delicious Journey to the Heart of Indian Comfort Food

There’s something magical about Aloo Paratha, a crisp yet soft flatbread stuffed with spiced mashed potatoes. Perfect for breakfast, lunch, or dinner, this dish is a comforting staple that never goes out of style. Whether you’re a home cook looking for a satisfying recipe or a professional chef exploring global flavours, Aloo Paratha is a must-try. Let’s get you started on making this wholesome, flavour-packed dish!

Ingredients
For the Dough:
2 cups (250g) whole wheat flour
½ tsp salt
¾ cup (180ml) water (adjust as needed)
1 tsp oil
For the Potato Filling:
3 medium potatoes (approx. 400g), boiled and mashed
1 green chilli, finely chopped (optional)
1 tsp grated ginger
½ tsp cumin seeds
½ tsp turmeric powder
½ tsp red chilli powder (adjust to taste)
1 tsp ground coriander
2 tbsp fresh coriander leaves, finely chopped
½ tsp garam masala
Salt, to taste
For Cooking:
Ghee or butter (as needed)
Method

1. Prepare the Dough: The Foundation
   In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead into a smooth, pliable dough. Add the oil and knead for an additional 1-2 minutes. Cover with a damp cloth and let it rest for 20-30 minutes.

Pro Tip: Resting the dough allows the gluten to relax, making it easier to roll out and ensuring a soft texture.

2. Make the Potato Filling: The Heart of the Dish
   In a bowl, mix the mashed potatoes with the green chilli, ginger, cumin seeds, turmeric powder, red chilli powder, ground coriander, garam masala, fresh coriander leaves, and salt. Combine well, ensuring the spices are evenly distributed.

Consistency Matters: Make sure the filling is smooth and free of lumps to prevent tearing the parathas while rolling.

3. Divide and Roll: Perfecting the Layers
   Divide the dough into 8 equal portions and shape them into balls. Similarly, divide the potato mixture into 8 portions.

Take one dough ball, dust it lightly with flour, and roll it into a small disc (about 4 inches in diameter). Place one portion of the potato filling in the centre, fold the edges of the dough over the filling, and seal it completely. Flatten gently and roll it out into a round paratha, about 6-8 inches in diameter.

Pro Tip: Use light pressure while rolling to prevent the filling from spilling out.

4. Cook the Parathas: Golden and Crisp
   Heat a tawa or flat griddle over medium heat. Place the rolled-out paratha on the hot tawa and cook for 1-2 minutes until bubbles appear. Flip it over, apply a small amount of ghee or butter, and cook for another 1-2 minutes. Flip again, add more ghee, and cook until both sides are golden and crisp.

Why Ghee? It adds a rich, buttery flavour that enhances the paratha’s taste and texture.

5. Serve and Savour
   Serve the Aloo Parathas hot, with a dollop of butter melting on top. Pair them with cooling yoghurt, tangy pickle, or a spicy chutney for an authentic experience.

Serving Suggestions
Aloo Parathas are versatile—they’re perfect for breakfast with a cup of chai or a hearty dinner with a side of dal and salad. For a professional twist, experiment with flavoured yoghurts or a drizzle of mint chutney for added flair.

A Call to Culinary Adventure
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