In this Aloo Paratha Recipe I have also shown how to prepare dough for paratha and 2 methods of rolling a paratha.
Aloo Paratha is one of the most popular Indian breads prepared mostly in western and northen region of India. It is a bread stuffed with Aloo/Potatoes which are spiced. There are couple of versions of Aloo Paratha, some contain only potates and some spices, while others may contain onion along with potatoes and spices. In this video I have shown the first version.
Aloo Paratha is a healthy indian breakfast recipe, it is made up of whear flour which is a rich source of Carbohydrates and also contains B Vitmain, Protein, Phosphorous and Dietary Fiber. If you’re worried whether this is can form a part of your healthy diet then don’t be worried.
One of India’s Top Nutritionsist Rujuta Diwekar recommends this dish to her esteemed client, actor Kareena Kapoor. Though it is usually had for breakfast but Aloo Paratha is a meal in itself and can be had anytime of the day.
Kneading the dough is just as important as rolling it into a paratha. In the video below I have showed easy step by step process of kneading the dough for paratha and then rolling it. The first step of making a dough ball and stuffing it with aloo mixture needs a little practice. Second step is fairly easy and recommended for beginners.In second method you have to roll two chapatis, place the mixture on one and spread it evenly, then cover it with the other chapati and roll paratha.
[Tweet “Aloo paratha served with curd and pickle is a delightful combination.”] Add some ghee on top and you’re in for a treat. Read about the health benefits of ghee here.
- Wheat Flour / Aata = 3 cups
- Medium Sized Potatoes / Aloo (boiled and peeled) = 2
- Ginger, Garlic and Green Chillies Paste:
- - Green Chillies = 2
- - Garlic Cloves = 3-4
- - Ginger = ½ inch
- Chopped Coriander /Dhaniya
- Cumin Coriander Powder / Dhaniya Jeera powder= 1 tsp
- Red Chilli Powder / Deghi Mirch = ½ tsp
- Salt / Namak = As per taste
2. While rolling make sure the stuffing reaches the edges of the paratha
3. Sprinkle flour while rolling to make it easier for you to roll
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