ALOO PARATHA
This is a traditional Indian aloo paratha that is very popular for every age group. It's a heavenly dish to serve on a rainy day. It's an easy recipe and a definite group pleaser. Garnish each paratha with a thin slice of butter and serve with plain yogurt.
Provided by Aavi1325
Categories Bread Quick Bread Recipes
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat.
- Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.
- Transfer potatoes to a bowl and allow to cool, about 15 minutes.
- Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls.
- Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour.
- Roll each dough to a thin, circular shape and set a few inches apart on parchment paper.
- Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.
Nutrition Facts : Calories 456.8 calories, Carbohydrate 93 g, Fat 5.1 g, Fiber 14.8 g, Protein 16.3 g, SaturatedFat 0.8 g, Sodium 14.2 mg, Sugar 2 g
DHABA STYLE ALOO PARATHA
Aloo paratha is one of the most popular breakfast dishes throughout western, central and northern regions of India. Aloo-stuffed parathas consist of unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Paratha's originated in Peshawar and then spread all over the former northern parts of India. It began as a wholesome meal often eaten at breakfast. At my home, this is the favorite breakfast for everybody including my 2 year old. Hot paratha topped with butter is the best way to start a lazy Sunday breakfast. Best part is you can make them in advance and freeze, re-heat and eat whenever you want. This recipe will give you absolutely dhaba style paratha, I mix two flours to get as that gives the dough better elasticity and keeps it very soft.
Provided by quickbitechef
Categories Breads
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put all the dough making ingredients in your food processor with the dough paddle. You will get a soft and elastic dough. Set aside and let it rest until we prepare the potato stuffing.
- In the food processor put all the ingredients required for the potato stuffing and pulse it until it all mixes and comes together well. Potato should be minced.
- Divide dough 7-8 medium balls, dust the floor and roll the balls into small circle with the help of a rolling pin.
- Hold the rolled dough in your palm and place 2-3 tbsp of potato filling in the center. Use your judgement when it comes to filling, you should be able to close the dough with filling inside. Pinch the top of the dough to seal it well.
- Flatten the dough lightly with your hands and roll it out gently into 6-8 inch circle. Dont forget to sprinkle flour before rolling the dough.
- Cook the paratha on a tawa at medium-high heat. When one side is brown, flip the paratha and brush it with oil. Repeat the same process with other side too. Cook well on both sides till you see golden spots. Your paratha is ready. Top it with butter and serve hot with pickle or yogurt.
- If you want to freeze the paratha for later use then cook them until they are just a little under done. Put in a ziploc bag, if you have multiple paratha then put parchment paper between each one of them as this will make it easier to take them out when frozen and heat. Dont thaw the paratha, take them out of the freezer and cook on hot tawa until perfectly golden and crisp for you to eat. I always make extra batch for use during weekdays.
Nutrition Facts : Calories 534, Fat 22.8, SaturatedFat 3, Sodium 595.7, Carbohydrate 74.5, Fiber 7.8, Sugar 2, Protein 10.7
ALOO PARATHA (INDIAN POTATO-STUFFED FLATBREADS)
This Indian-styled stovetop bread is a wonderful addition to any meal. However, it has been my humble experience that it goes fantastically with Chef Dave's Roasted Eggplant Soup!
Provided by skat5762
Categories Breads
Time 1h30m
Yield 6-12 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in salted water to cover, until tender.
- While potatoes cook, mix the flours, cumin, and 1 teaspoon of salt.
- Add 2 tablespoons of oil, then water.
- Mix until this becomes a defined (albeit sticky) ball of dough.
- Remove and knead until smooth, adding flour or water as necessary.
- Cover dough with plastic wrap and set aside while preparing potatoes.
- When potatoes are finished (tender), remove, drain and mash them with cayenne, salt, pepper, citrus juice, olives and 1 tablespoon of oil.
- Taste and adjust seasonings as necessary.
- On a lightly floured surface, roll dough into 12-inch long snake and cut into 12 pieces.
- Roll each piece into about 4-inch round.
- Spoon 1-2 tablespoon of potato mixture into round, then fold over edges to enclose completely.
- Pinch dough closed and press down to distribute filling evenly.
- Heat a large cast iron pan over medium-high heat for 2-3 minutes.
- Add another tablespoon of oil to skillet, then pour out (you just want a thin film of oil on pan).
- Cook each bread for about 3 minutes per side, until brown spots appear.
- Repeat until all are done.
- Serve hot or room temperature.
ALOO PARATHA (POTATO STUFFED TORTILLA)
Parathas are a staple breakfast for North Indians. They cannot do without that. It can be prepared plain or with different combinations of vegetables. Aloo paratha among those are most common which again can be prepared with various masala mix etc. I have provided a simple Aloo paratha recipe that is easy to prepare and tasty too...
Provided by Ruma Chak
Categories Other Breads
Time 25m
Number Of Ingredients 8
Steps:
- 1. for the stuffing, mix together mashed potato, salt to taste, butter and pepper and make a somooth filling.
- 2. Now, mix together flour, 2 TBSP oil, 1/2 tsp salt and a pinch of soda or 1/2 tsp baking powder. Once mixed, add water little by little, knead and make a soft dough.
- 3. Divide the dough in 7/8 portions. Take each portion and flatten to some extent to add the potato filling (about 1 full tsp). Pls see the image.
- 4. close all corners properly with the filling and roll out with a rolling pin.
- 5. Fry the paratha in a skillet with just about one tsp oil in each sid in a medium flame. Serve with butter cube. You may have with greek yogurt as well.
ALOO PARATHA
Tony Singh's griddle potato balls are flavored with plenty of spices, including dried mango powder.
Provided by Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Boil the potato pieces in a pan of salted water for 15 to 20 minutes, or until tender. Drain well, and mash with a potato masher or ricer until smooth. Set aside to cool. In a bowl, gradually add enough water to the chappati flour to be able to bring the mixture together as a dough. Bring the mixture together into a ball using your hands, then turn out the dough ball onto a lightly-floured work surface and knead lightly for 3 to 4 minutes, or until the dough is smooth and elastic. Set aside.
- In a large bowl, mix together the cooled mashed potatoes, and the ground coriander, ground cumin, amchoor powder, chopped green chile, chopped cilantro, lime juice, and chile powder until well combined. Season the mixture with salt, to taste. Divide the potato mixture into 6 even portions, and roll each portion into a ball, using your hands, and set aside.
- Roll 6 egg-sized balls from the dough mixture, and then flatten them into 4-inch disks using your hands or a lightly-floured rolling pin. Place 1 potato ball on top of each dough disk, then bring the dough around the potato balls and seal the edges, using a little water, if necessary.
- Carefully flatten the stuffed dough balls slightly using your hands.
- Heat a griddle pan or tawa (Indian griddle) over a low heat. Brush each of the stuffed dough balls all over with the oil, and cook for 3 to 4 minutes on each side, or until golden brown on both sides. Serve immediately.
ALOO PARATHA
Aloo Paratha (Potato paratha) is an Indian recipe and one of the most popular breakfast dishes throughout western, central and northern regions of India.Aloo (potato) stuffed Parathas are basically unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Usually butter or chutney is served with Aloo Paratha and in rural parts of northern and western India
Provided by Aparna Anurag
Categories Breakfast
Time 1h15m
Yield 10-15 parathas, 2-3 serving(s)
Number Of Ingredients 13
Steps:
- 1. Dough.
- 2. Mix flour, salt ,oil and water together to make soft dough .
- 3. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
- 4. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least 1hour.
- 5. Filling.
- 6. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
- 7. Once tender, remove them from the water and let them cool down.
- 8. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
- 9. Take skillet put oil let it warm than add mustard seeds,onions,turmeric powder,chopped green chili,salt fry all of them than add mashed potatoes to it .Fry it for 5 min ,garnish with chopped coriander leaves.
- 10. Making paratha.
- 11. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
- 12. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to.
- 13. make a ball. Proceed to make all six balls.
- 14. Let them settle for 3 to 4 minutes before rolling them.
- 15. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
- 16. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
- 17. Place the paratha over the skillet. After a few seconds you will see the.
- 18. paratha change color and puff in different places.
- 19. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
- 20. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- 21. Serve hot aloo parathas with chutney,sauce,raitha -- of your choice.
Nutrition Facts : Calories 902.9, Fat 22.4, SaturatedFat 3, Sodium 391.9, Carbohydrate 154.8, Fiber 10.4, Sugar 6.8, Protein 20.6
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Ingredients
The main ingredients for Aloo Paratha recipes are:- 2 cups of whole wheat flour
- 1/2 teaspoon of salt
- 1 tablespoon of vegetable oil or ghee
- 1 cup of mashed potatoes or boiled potatoes
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of coriander powder
- 1/2 teaspoon of garam masala powder
- 1/2 teaspoon of amchur powder
- 2 tablespoons of finely chopped coriander leaves
- 1 tablespoon of finely chopped green chilies (optional)
Preparation
The preparation of Aloo Paratha involves two main steps: making the dough and preparing the stuffing. Here's how you can make the dough:- Mix the whole wheat flour and salt in a large mixing bowl.
- Add vegetable oil or ghee and mix well until the flour resembles coarse crumbs.
- Add water, a little at a time, and knead the dough until it is smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- Boil the potatoes until they are soft and tender, then peel and mash them.
- Add red chili powder, cumin powder, coriander powder, garam masala powder, amchur powder, coriander leaves and green chilies (optional) to the mashed potatoes and mix well.
- Divide the potato mixture into equal portions, depending on the size of your parathas.
Assembly
To assemble the Aloo Parathas:- Divide the dough into equal portions, depending on the size of your parathas.
- Flatten each dough ball with your hands and use a rolling pin to roll it out to about 4-5 inches in diameter.
- Place one portion of the potato mixture in the center of the rolled-out dough and gather the edges together to enclose the filling.
- Press the stuffed dough ball down with your hands, then use a rolling pin to roll it out to about 6-7 inches in diameter, making sure that the filling is evenly distributed.
- Heat a tawa or griddle over medium-high heat and place the paratha on it. Cook for about 1-2 minutes on one side or until small bubbles appear, then flip the paratha over.
- Brush with ghee or oil and cook for another 1-2 minutes or until the paratha is golden brown on both sides.
- Repeat this process with the remaining dough and potato mixture until all the parathas are cooked.